Home Grown Canned Tomatoes

0 Servings
100% would make this recipe for Home Grown Canned Tomatoes again.

We are getting so many tomatoes from the garden this year that we were forced to try canning some. This batch looks like it turned out good. Fresh tomatoes also freeze well. You can just wash them and place them in gallon freezer bags. They are excellent in soups and stews. This recipe is from the Kerr Home canning and freezing book.

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Home Grown Canned Tomatoes Ingredients

Tomatoes	Pint Jars with lids (Kerr)
Salt

Instructions for Home Grown Canned Tomatoes

Wash tomatoes. Scald in boiling water long enough to remove peel (10 seconds). Plunge into cold water. Peel, core, quarter, and firmly pack into Kerr jars to within 1/2 inch of top. Add no liquid. Add 1/2 teaspoon of salt to each pint jar. Put on cap and screw band firmly tight. Process in Boiling Water Bath (directions below).
Process - pints 35 minutes
quarts 45 minutes

The boiling water bath method is used for processing fruits, tomatoes, and pickles. These are acid foods and can be canned safely at boiling temperature.

A water bath canner may be purchased or can be made from a large kettle or pail that is deep enough to permit water to cover jars at least one inch over the top and a little extra space for boiling. The canner must have a rack to hold jars at least one-half inch aove bottom of canner. The rack may be made of wooden strips, wire or other perforated material but must be put together so it will allow water to circulate. The canner should have a cover, which helps keep water at a good folling boil during processing.
1. Before the preparation of the food is begun, place the water bath canner on the heat with sufficient water to cover the jars at least one inch over the top. This permits water to be heating while food is being prepared. Water should be boiling when jars of food are placed into it.
2. Prepare only enough jars of food at one time to fill the canner.
3. Place the jars of food on the rack in the canner far enough apart to allow the circulation of water around them. If water does not cover jars at least one inch over the top, add boiling water to this height. Start counting processing time as soon as the water in the canner reaches a good rolling boil. Keep the water boiling all during the processing period. If water boils down add sufficent boiling water to keep it at the required height.
4. Process the required length of time.
5. As soon as the processing time is up, remove jars from the canner. Do not tighten screw bands on Kerr mason caps. Set jars upright 2 or 3 inches apart on several thicknesses of cloth or rack to cool. Do not set hot jars in a draft or on a cold, wet surface. Do not cover them.
6. When jars are cold, test for seal and remove screw bands.
7. Before storing, wash jars of food in warm, soapy water, rinse and dry.

Main Ingredient: TomatoesCuisine: American