Canning TOMATOES
Tomatoes-Whole,Halved or quartered (in own juice) 2 1/2 to 3 1/2 pounds tomatoes per quart Bottled lemon juice or citric acid Salt (optional) Prepare tomatoes, blanch in boiling water, immerce in cold water, remove peel, remove seeds. Add 2 tablesppons bottled lemon juice or 1/2 teaspoon citric acid to each quart. Add 1 tablespoon bottled lemon juice or 1/4th teaspoon citric acid to each pint. Pack tomatoes into hot jars until space between tomatoes fills with juice, leaving 1/2 inch headspace. Add 1 teaspoon sqlt to each pint jar, if desired. remove air bubbles. Adjust two-piece caps. process pints and qwuarts 1 hour and 25 minutes in a boiling-water canner. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
