Canned Tomatoes (Vine Ripened Tomatoes in Tomato Juice)
Per serving
A great way to enjoy that taste of home grown vine ripened tomatoes all year long! This recipe was clipped from 'The Western Producer' recipe page written weekly by a Home Economist who went on to author one of my favorite prairie cookbooks. I have used this recipe for years - and years! The only change I have made is for acidity levels ... I add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart. One 48 ounce can of tomato juice will do about seven quarts. You may use your home made tomato juice. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. I see new guidelines as to processing times - which vary from 40 minutes to one hour and 25 minutes fo…
Ingredients
4 serv.Step-by-step instructions
- 1
Wash tomatoes, place in boiling water for three minutes or until skin slips off, plunge in cold water and peel.
- 2
Put cored and peeled tomatoes in sterilized jars filling 3/4 full. To each jar add 1 teaspoon salt, 1 teaspoon sugar and 2 tablespoons lemon juice.
- 3
Fill rest of the jar with tomato juice leaving a one inch head space, (about 1/4 cup of tomato juice per quart it depends on how full your jar, you may need more or possibly less). I use heated tomato juice.
- 4
Remove air bubbles and clean rim.
- 5
Seal and process for 22 minutes.
- 6
Please see note in the introductory when it comes to processing times.
- 7
This recipe works for cut tomatoes as well.
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