Canning Tomatoes - Cheryl's Recipe

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Step 1

Visually examine canning jars for nicks, cracks, uneven rims, and sharp edged that may prevent sealing. Run all jars though the dishwasher to prepare.

Step 2

Heat jars and lids in a saucepan of simmering water (180). DO NOT BOIL LIDS. Allow jars and lids to remain in hot water until ready for use. Remove one at a time as needed.

Step 3

Filling boiling-water canner half-full with hot water. Elevate rack in canner. Put canner lid in place. Heat water just to simmer (180). Keep water hot until used for processing.

Step 4

Select fresh tomatoes at their peak of quality and flavor. Use tomatoes free of cracks, spots, and growths. Prepare only enough for one canner load. (5-gallon bucket produced roughly 10 Quarts). Wash and drain tomatoes.

Step 5

Place tomatoes in wire basket and lower into a large saucepan of boiling water or the canner pot. Blanch tomatoes 30-60 seconds or until skins start to crack. Remove from boiling water. Dip Immediately into cold water.

Step 6

Slip off skins; trim away any green areas; cut out core. Leave tomatoes whole or cut into halves for larger ones. Place into a large saucepan adding just enough water to cover. Boil gently 5 minutes.

Step 7

Remove canning jars from hot water with jar lifter; set jar on towel. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.

Step 8

Carefully pack hot tomatoes and cooking liquid into hot jar, leaving 1/2 headspace. Add 1 teaspoon canning salt per quart jar or 1/2 teaspoon canning salt per pint jar, if desired.

Step 9

Run a nonmetallic spatula between tomatoes and jar; press back gently on tomatoes to release trapped air bubbles. Repeat procedure 2 to 3 times around jar.

Step 10

Wipe rim and threads of jar with a clean, damp cloth. Remove lid from hot water with tongs or lid wand. Place lid on jar rim with sealing compound next to glass. Screw band down evenly and firmly; just until resistance is met.

Step 11

As each jar is filled, set it onto the elevated rack in the boiling-water canner. water in canner should be kept at a simmer (180). After all jars are filled and placed onto the rack lower rack into canner. Water level must cover the two-piece caps on the jars by 1 to 2 inches. Add boiling water if necessary.

Step 12

Put lid on canner and bring to a boil. Start counting processing time after water comes to a rolling boil. Process pints 40 minutes, quarts 45 minutes, at a gentle but steady boil for altitude at or below sea level. 1,001-3,000 Increase processing time by 5 minutes. 3,001-6,000 Increase processing time by 10 minutes. 6,001- 8,000 Increase processing time by 15 minutes. 8,001 - 10,000 Increase processing time by 20 minutes.

Step 13

When processing time is complete, turn off heat and remove canner lid. Remove jars from canner and set them upright, 1 to 2 inches apart, on a towel to cool. Do not tighten bands. Let jars cool 12 to 24 hours. After jars have cooled, check lids for a seal by pressing on the center of each lid. If the center is pulled down and does not flex, remove the band and try to lift the lid off with your fingertips. If the lid does not flex than you have a good vacuum seal. Lable and store after jar is cleaned.