Canning Tomatoes Recipes

Steps:

• Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.
• Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.

Steps:

• Dip tomatoes in boiling water for 30 to 60 seconds; then dip into ice water. If you have alot of tomatoes to do, I've found that it makes the job easier to boil water in one large kettle, place the tomatoes in another large kettle and pour the boiling water over them. Allow the tomatoes to stand for 2 minutes; then drain and place in your cold water bath.
• Remove the core and peel the skins.
• Cut into quarters.
• Place some of the quartered tomatoes in a large kettle and crush them with a potato masher, while heating rapidly.
• Gradually add the remaining quartered tomatoes, stirring constantly.
• After all the tomatoes are added, boil gently for 5 minutes.
• Fill clean, hot quart-sized canning jars with hot tomatoes, leaving 1/2-inch headspace.
• Add 2 T. lemon juice, 1 teaspoons salt, and 1 teaspoons sugar to each quart jar.
• Remove excess air from the jar by running a spatula or bubble freer between the tomatoes and the side of the jar.
• Wipe jar rims and cap with properly treated lids. Screw on the bands and process in a boiling water canner for 50 minutes.

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.