Back to Basics: Canned Whole Tomatoes

Ingredients

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Tomatoes as many as will fill the amount of jars you have

1 teaspoon of salt per jar

*Optional 1 teaspoon of lemon juice per jar

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•  Drop tomatoes whole into boiling water
• Watch for them to have their skins crack or for them to float on top of the water
•  When cracked or floating pull out of water  place in tub of ice water
•  Use your hands to gentle pop of skins and leave the tomatoes whole
•  Pack into hot jars and push down at the top to fill the jar with the tomatoes juice
• (Note depending on the type of tomatoes, and jar size you may be surprised how many fill a jar. I used medium ones last night in quart jars and had about 15 – 16 tomatoes per jar! )
•  Wipe jar then adjust two piece caps.

*Water Bath*

• Pints 35 minutes
• Quarts 45 minutes

*Pressure Canner*

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.

• Pints 15 minutes
• Quarts 15 minutes