ITALIAN-STYLE CANNED TOMATOES
Canned tomatoes are a home canner's dream. Who doesn't want to gaze at rows of jars of their own home-canned tomatoes lined up like soldiers in the middle of winter? That's winning! The deal is that to do anything of any quantity, you have to put up a lot of tomatoes. According to the National Center for Home Preservation, an average of 21 pounds is needed per canner load of 7 quarts! Please notice this recipe is for 1 single quart and you will need to scale up accordingly.
Provided by Virginia Willis
Categories condiment
Time 3h
Yield 1 quart
Number Of Ingredients 5
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside.
- Wash the tomatoes. Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Cut a small "X" in the blossom end, or bottom, of each tomato with a paring knife. Dip the tomatoes in the boiling water for 30 to 60 seconds, then immediately plunge them into the ice bath. Slip off the skins and remove the cores.
- Heat the tomato juice in a small non-reactive pot until simmering. Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
- Place a still-hot, clean quart canning jar (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place the lemon juice and salt in the jar. Add the basil leaves. Pack the tomatoes into the jar one at a time, pressing firmly to remove any air pockets and leaving at least 1/2 inch of headroom. Cover the tomatoes in the jar with the hot tomato juice, leaving 1/2 inch of headroom.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 85 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.
CANNED FRESH TOMATOES
Make and share this Canned Fresh Tomatoes recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 55m
Yield 7 quarts
Number Of Ingredients 4
Steps:
- Peel the tomatoes by dropping them in boiling water for 15 seconds. Core each tomato and leave it whole.
- Put salt, sugar, and lemon juice into hot jars. Pack the tomatoes tightly into the jars. you should have plenty of juice to cover the tomatoes by pressing them down.
- Remove the air bubbles and clean the rim of the jars. Seal and process in water bath for 45 minutes.
Nutrition Facts : Calories 180.9, Fat 1.8, SaturatedFat 0.3, Sodium 2371.9, Carbohydrate 39.9, Fiber 10.9, Sugar 28.2, Protein 8
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