Put clean tomatoes in boiling water for two minutes, then put into ice water. Peel the skins. Cut away stems and core and chop into cubes. Cook for 10 minutes, stirring occasionally. In the meantime, sterilize the jars and lids. Ladle the tomatoes into the jars. Put into the boiling water bath and process for 20 minutes.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 84.3mg||2 %|
|Total Carbohydrate 203.1g||60 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 202.2g|
|Protein 0.6g||1 %|
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Calories per serving: 788
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