Home-Canned Tomatoes
Ingredients:
1 tsp Morton® Canning and Pickling
Salt<http://www.mortonsalt.com/recipes/recipeex.asp?recipeid=35#>
2 tbsp bottled lemon juice
Allow about 3 pounds of tomatoes for each quart. Use only firm,
ripe tomatoes, without spots or cracks.
Preparations
Wash tomatoes. Using a wire basket, dip tomatoes into boiling
water for 30-60 seconds, then into cold water. Remove skins, stems and
cores. Pack whole or halved tomatoes into clean, hot quart jars. For each
quart, add 1 teaspoon Morton® Canning and Pickling Salt and 2 tablespoons
bottled lemon juice. Press tomatoes into jars, filling spaces as juice
forms. Leave 1/2-inch headspace. Remove air bubbles using a non-metal
spatula. Wipe rims of jars and adjust lids.
Cooking
Process in a boiling water bath for 85 minutes.
NOTE: Processing time above is for under 1000 feet. For altitudes of
1000-3000 feet, process 90 minutes; 3000- 6000 feet, for 95 minutes, above
6000 feet, process for 100 minutes.
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