How to Can Tomatoes

How to Can Tomatoes

Canning tomatoes is easy if you follow these directions:
Loosen the skins of 15 pounds ripe tomatoes. Dip tomatoes, one at a time, in boiling water for 1/2 minute. Then, dip them quickly in cold water. Peel the tomatoes.
Remove stem ends and cores of tomatoes. Pack small or medium tomatoes whole. But large tomatoes in quarters or eighths. Use a spoon to remove excess seeds, if desired. Drain in colander. Before starting the canning procedure, heat the canning jars and rings in boiling water to make sure they are sterile.
For Cold Pack: Pack tomatoes in clean hot jars; press gently to fill spaces. Leave 1/2 inch headspace. Add no water. Add 1/2 teaspoon lemon juice and 1/4 teaspoon salt to each pint; 1 teaspoon lemon juice and 1/2 teaspoon salt to each quart.
Adjust lids.
Process in boiling water bath 35 minutes for pints; 45 minutes for quarts (start timing when water returns to boiling). Makes 12 pints or 6 quarts.
For Hot Pack: In 8 to 10 quart Dutch oven bring tomatoes to boiling, stirring constantly but gently. Pack hot tomatoes into clean hot jars; leave 1/2 inch headspace. Add 1/2 teaspoon lemon juice and 1/4 teaspoon salt to each pint; 1 teaspoon lemon juice and 1/2 teaspoon salt to each quart. Adjust lids. Process in boiling water bath 10 minutes for pints and quarts (start timing when water returns to boiling). Makes 12 pints or 6 quarts.