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Add a photoServings: 1
Ingredients
- 2Â 1/2 lb tomatoes per qt - (to 3 1/2)
- Â Â Bottled lemon juice or possibly citric acid
- Â Â Salt (optional)
Directions
- Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- To prepare tomatoes: Wash tomatoes; dip in boiling water 30 to 60 seconds; immediately dip in cool water. Slip off skins; trim away any green areas; cut out core. Leave tomatoes whole or possibly cut into halves or possibly quarters.
- Add in 2 Tbsp. bottled lemon juice or possibly 1/2 tsp. citric acid to each qt jar. Add in 1 Tbsp. bottled lemon juice or possibly 1/4 tsp. citric acid to each pint jar. Pack tomatoes into warm jars till space between tomatoes fills with juice, leaving 1/2-inch headspace. Add in 1 tsp. salt to each qt jar, 1/2 tsp. to each pint jar, if you like.
- Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process pints and qts 1 hour and 25 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5g | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 0.51g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.14g | 0% |
| Protein 0.02g | 0% |
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