Ball Recipe For Canning Tomatoes Food
CANNING TOMATOES
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 one-quart jars
Number Of Ingredients 3
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
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
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)
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
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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