Canned Tomatoes Recipes

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CANNING TOMATOES

You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. While some folks advocate adding acids, I don't do this. I never have and never will put lemon juice in my tomatoes. I put a teaspoon of canning salt in each quart PERIOD. I have yet to "lose" a jar of tomatoes and nobody has ever gotten sick or died from them either. You can be assured that this recipe is tested, tried and true. [Editor's Note: recipe was updated to use cold pack method 6/27/03]

Provided by Lali8752

Categories     Vegetable

Time 40m

Yield 1-15 quarts

Number Of Ingredients 2



Canning Tomatoes image

Steps:

  • Dip tomatoes in boiling water for 30 seconds or so.
  • Take out and immediately put into iced water.
  • I fill one side of the sink with the ice water, use the other side to drain them.
  • This helps to get the skins off.
  • Remove core and skins and cut in half or if large tomato cut into quarters.
  • pack them tightly into jars.
  • Add one Teaspoon canning salt to each Quart.
  • set in water bath and process for 30 minutes.
  • let cool.

Nutrition Facts :

tomatoes
canning salt (1 tsp. per quart)

CANNED TOMATOES

This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded, and fit into jars, which are then processed in a hot-water bath and allowed to cool.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 quarts

Number Of Ingredients 3



Canned Tomatoes image

Steps:

  • Prepare an ice-water bath; set aside. Bring a large stockpot of water to a boil. Score an X in the bottom of each tomato. Boil tomatoes in batches until skins begin to split, 1 to 2 minutes. Transfer to the ice-water bath; let cool slightly. Peel, core, and halve tomatoes. Working over a sieve set in a bowl, remove seeds. Discard seeds, and reserve juice.
  • Add lemon juice, if using (see note above), 1 teaspoon salt, and 2 basil leaves to each of 6 hot, sterilized 1-quart jars. Fill jars with tomatoes, cut sides down, compressing with a rubber spatula to remove air bubbles. Add reserved juice, leaving 1/2 inch space in each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer jars, using tongs or jar clamp, to the rack of a large canning pot filled with hot water; cover with water by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water for 45 minutes. Transfer to a wire rack; let cool 24 hours. Press down on each lid. If lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 2 weeks. Sealed jars can be stored in a cool, dark place up to 1 year.

18 pounds ripe tomatoes
2 tablespoons coarse salt
12 fresh basil leaves

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



Canned Fresh Tomatoes image

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

35 -40 large tomatoes
7 teaspoons sugar, 1 per quart
7 teaspoons salt, 1 per quart
2 tablespoons bottled lemon juice

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