Canned Tomatoes

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 6-8 quart jars

20-30 pounds fresh tomatoes

Bottled pure lemon juice - 2 Tablespoons per jar

course pickling salt - 1 teaspoon per jar

Directions

1. Wash and sterilize the canning jars, lids and rings. We recommend Grandmother's Kitchen helpful post on How to Sterilize Canning Jars.

2. Wash the tomatoes in a sink full of water. Place the washed tomatoes into the second sink. Be sure it has the plug in as you will be using this side to pour the boiling water into.

3. With this amount of tomatoes you will be repeating this process more than once to get them all done.

4. Boil water in a kettle and pour the boiling water over the washed tomatoes. It will take a few kettle fulls to get enough water to cover the tomatoes. 5. Let the tomatoes sit submersed in the boiling hot water for a few minutes until you see the skins starting to peel back from the tomatoes.

6. Drain the water out of the sink and let the tomatoes sit until they are cool enough to handle.

7. Use a paring knife to slip the skins off and cut out the cores, discard into a bowl.

8. Place the peeled cored tomatoes into a large glass bowl. They will then have to be cut into pieces before you put them into the clean jars. A second method is to cut each tomato directly into the jar.

9. Fill each of the jars with tomatoes to about 1/2 inch from the top. Smash down the tomatoes as you fill the jars to be sure there is no air space and that the jars are tightly packed. Wipe the tops of the jars so they are clean before you put the seals and rings on.

10. Put 1 teaspoon of pickling salt and 2 Tablespoons of pure lemon into each jar. You can also put this at the bottom or the jar if you like. Wipe the tops with paper towel to be sure they are clean.

11. Put the seals and rings onto the jars and screw on firmly.

12. Put the prepared filled jars into a canner. The amount of jars you fit will depend on the size of the jars and the size of the canner.

13. Bring to a boil and cook (process) for 45 minutes.

14. When done, use tongs and pot holders to lift the jars out and be very careful as this is scalding hot. Have a towel on the counter to place the jars onto while they cool.

15. The lids will pop and indent down when they have sealed.

ENJOY!

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