Home-Canned Tomatoes
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Ingredients

Units: 
Preperation
  1. Wash tomatoes.
  2. Using a wire basket, dip tomatoes into boiling water for 30-60 seconds, then into cold water.
  3. Remove skins, stems and cores.
  4. Pack whole or halved tomatoes into clean, hot quart jars. For each quart, add 5 mL (1 tsp) Windsor Coarse Salt and 30 mL (2 tbsp) bottled lemon juice.
  5. Press tomatoes into jars, filling spaces as juice forms. Leave 1.27 cm (1/2-inch) headspace.
  6. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids.
Cooking
  1. Process in a boiling water bath for 85 minutes.

Servings: 1.5 kg (3 lbs) of tomatoes

NOTE: Processing time above is for under 300 m (1,000 feet). For altitudes of 300–900 m (1,000-3,000 ft), process 90 minutes; 900 – 1,830 m(3,000- 6,000 ft), for 95 minutes, above 1,830 m (6,000 ft), process for 100 minutes.
Ingredients

Units: 
Preperation
  1. Wash tomatoes.
  2. Using a wire basket, dip tomatoes into boiling water for 30-60 seconds, then into cold water.
  3. Remove skins, stems and cores.
  4. Pack whole or halved tomatoes into clean, hot quart jars. For each quart, add 5 mL (1 tsp) Windsor Coarse Salt and 30 mL (2 tbsp) bottled lemon juice.
  5. Press tomatoes into jars, filling spaces as juice forms. Leave 1.27 cm (1/2-inch) headspace.
  6. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids.
Cooking
  1. Process in a boiling water bath for 85 minutes.

Servings: 1.5 kg (3 lbs) of tomatoes

NOTE: Processing time above is for under 300 m (1,000 feet). For altitudes of 300–900 m (1,000-3,000 ft), process 90 minutes; 900 – 1,830 m(3,000- 6,000 ft), for 95 minutes, above 1,830 m (6,000 ft), process for 100 minutes.

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