Canned Tomatoes
By: Anonymous
Published: Friday, December 11, 2009 - 3:22am

Ingredients




Tomatoes
Salt
Kerr canning jars

Preparation

1 Wash tomatoes. Scald in boiling water long enough to remove peel. (1/4 minute). Plunge into cold water. Peel, core, quarter and firmly pack into jars to within 1/2 inch of top. (Add no liquid.) Add 1/2 teaspoon salt to each pint jar. Put on cap, screw band firmly tight. Process in boiling water bath. 2 Pints 35 minutes. Quarts 45 minutes. 3 Pints 45 minutes. Quarts 55 minutes. 4 Alternately, process pints 10 minutes in pressure canner, quarts for 15 minutes at 10 lbs. pressure. Do not use a pressure saucepan (or if you do, add 20 additional minutes.)