Total Steps
4
Ingredients
2
Tools Needed
3
Ingredients
- 1/2 teaspoon salt
- tomatoes
Instructions
Step 1
<a href="/technique/8BSVY4LZ/washes">Wash</a> tomatoes. <a href="/technique/JQWHF3P2/scald">Scald</a> in <a href="/technique/W7VKDJHH/boiling">boiling</a> water long enough to remove <a href="/technique/RSDQ7YW8/peel">peel.</a> (1/4 minute). Plunge into cold water. <a href="/technique/RSDQ7YW8/peel">Peel</a>, <a href="/technique/7RTG3XPP/core">core</a>, quarter and firmly pack into jars to within 1/2 inch of <a href="/technique/R34ZSY3M/top">top.</a> (Add no liquid.) Add 1/2 teaspoon <a href="/technique/DPSVTKVY/salt">salt</a> to each pint jar. Put on cap, screw band firmly tight. Process in <a href="/technique/W7VKDJHH/boiling">boiling</a> <a href="/technique/Y8FLVD37/water-bath">water bath</a>.
Step 2
Pints 35 minutes. Quarts 45 minutes.
Step 3
Pints 45 minutes. Quarts 55 minutes.
Step 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.)