Ball Recipe For Canning Tomatoes Food

CANNING TOMATOES

Canning Tomatoes image

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 6 one-quart jars

Number Of Ingredients 3

Ingredients

18 pounds ripe tomatoes
2 tablespoons salt
12 fresh basil leaves

Steps:

Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.
Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.

CANNING TOMATOES

Canning Tomatoes image

You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. While some folks advocate adding acids, I don't do this. I never have and never will put lemon juice in my tomatoes. I put a teaspoon of canning salt in each quart PERIOD. I have yet to "lose" a jar of tomatoes and nobody has ever gotten sick or died from them either. You can be assured that this recipe is tested, tried and true. [Editor's Note: recipe was updated to use cold pack method 6/27/03]

Provided by Lali8752

Categories Vegetable

Time 40m

Yield 1-15 quarts

Number Of Ingredients 2

Ingredients

tomatoes
canning salt (1 tsp. per quart)

Steps:

Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.

Nutrition Facts :

TOMATOES - PACKED IN OWN JUICE (CANNING)

Tomatoes - Packed in Own Juice (Canning) image

Make and share this Tomatoes - Packed in Own Juice (Canning) recipe from Food.com.

Provided by Mrs. Hughes

Categories Vegetable

Time 2h30m

Yield 1 quarts

Number Of Ingredients 3

Ingredients

2 1/2-3 1/2 lbs tomatoes, per quart
bottled lemon juice
salt (optional)

Steps:

Place tomatoes in a wire basket and lower into a large saucepot of boiling water.
Blanch tomatoes 30 to 60 seconds or until skins start to crack.
Remove from boiling water.
Dip immediately into cold water.
Slip off skins; trim away any green areas; cut out core.
Leave tomatoes whole or cut into halves or quarters.
Add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar.
Pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace.
Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired.
Remove air bubbles.
Adjust two-piece caps.
Process pints and quarts 1 hour and 25 minutes in a boiling-water canner.

Nutrition Facts : Calories 204.3, Fat 2.3, SaturatedFat 0.5, Sodium 56.8, Carbohydrate 44.5, Fiber 13.6, Sugar 29.9, Protein 10

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