Ingredients
- Fresh tomatoes
- salt
Preparation
Step 1
Wash tomatoes. Layer in a large pan, pour boiling water over them to cover. Let sit for about 1/2 minute, until they skin easily, but not too long.
Pour water off and quickly cover with cold water and a few ice cubes to cool.
When cool enough to handle, skin and core tomatoes. Remove any bad spots from tomatoes and all of the green portions.
Cut tomatoes in half or quartered, then pack into clean, sterilized jars, add no liquid. Add 1 teaspoon of salt per quart. (1/2 teaspoon per pint).
Clean top of jars and seal with the rings and lids. Tighten fully. Place jars in boiling water bath. When a full rolling boil arrives, boil for 5 to 8 minutes.
Turn off heat and remove canner from stove. Let canner sit until cool, an hour or two. Remove jars from canner and be sure lids are tight.
OPEN KETTLE:
Blanch tomatoes as shown above. Cut into quarters, put into a kettle or pan to cook, add no water.
Add salt.
5 cups makes approximately a quart of canned tomaotes. Estimate as you cut them up.
Cook about 10 minutes, stirring occasionally.
Ladle tomatoes into clean, hot jars, tighten lids and rings.
FREEZING:
Blanch tomatoes as shown above. Put into freezer bags after they are cool and seal bags.