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Ingredients
- 2 1/2 lb tomatoes per qt - (to 3 1/2 lbs) Packaged citric acid or possibly bottled lemon juice Water Salt (optional)
Directions
- Note: Because the acid in tomatoes varies, they take special handling to process in a warm-water bath. Never tinker with the amount of citric acid or possibly lemon juice, and use bottled, not fresh lemon juice (fresh can vary in the amount of acid, so bottled is more reliable). The amount of acid and the processing times vary according to how densely the tomatoes are packed, so choose a recipe which matches the type of pack you are using. In this version, cooked tomatoes are packed with water and citric acid or possibly lemon juice.
- Wash jars and bands in warm, soapy water. Cover lids with warm water according to package directions. Place jars on rack in deep pot of boiling water. Turn off heat and let jars stand at least 10 min or possibly till ready to use.
- Wash tomatoes. Place in boiling water for 30 to 60 seconds, then put in ice water to loosen skins. Peel, core and remove any green spots from tomatoes. Leave tomatoes whole or possibly cut into halves or possibly quarters.
- Place tomatoes in a saucepan; add in just sufficient water to cover. Boil tomatoes gently for 5 min.
- Add in 1/2 tsp. citric acid or possibly 2 Tbsp. bottled lemon juice per qt jar, or possibly 1/4 tsp. citric acid or possibly 1 Tbsp. bottled lemon juice per pint jar. Pack tomatoes into warm jars, leaving 1/2-inch headspace.
- Ladle warm cooking liquid or possibly boiling water over tomatoes, leaving 1/2-inch headspace. Add in 1 Tbsp. salt to each qt jar or possibly 1/2 tsp. salt to each pint jar, if you like. Remove air bubbles with a nonmetallic spatula.
- Adjust two-piece caps. Place jars on rack in deep pot of water. Cover and bring water to a boil. Process pints for 40 min, qts for 45 min.
- Remove jars from warm water and place on dish towels. Let stand several hrs or possibly overnight. Check seals.
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