Depending on the harvest, the jars can include a variety of slicing tomatoes, paste tomatoes or a mixture of both. I prefer to process tomatoes in a boiling water-bath canner, which requires acidification of the tomatoes. Because there are so many varieties of tomatoes, with varying acid levels, the USDA recommends the addition of 2 Tbsp of commercially prepared lemon juice or 1/2 tsp citric acid to each quart of tomatoes. It's important to use bottled lemon juice as it has a 5% acidity. The acidity of fresh lemons fluctuates.
|We started with just under a bushel of tomatoes, fresh picked from the garden. |
Most were slicing tomatoes.
|Wash tomatoes, remove core and slice an "X" in the bottom. This will help loosen peels.|
|Blanch tomatoes in boiling water for 30-60 seconds.|
|Remove tomatoes to an ice bath. You'll notice the skins splitting.|
|Tomatoes will easily slip out of their skins.|
|We were able to fit all the toms into our biggest (5 gallon) pot.|
Cover tomatoes with water and bring to a boil.
|Be sure to stir to prevent burning.|
|Gently boil tomatoes for five minutes.|
|Ladle hot tomatoes into hot jars. Add salt and lemon juice.|
|Wipe rims, adjust lids and place in boiling water bath.|
|Cool jars for 12 hours. Remove rings, wipe down jars and store in a cool, dark place.|
Tomatoes Packed in Water
From The Ball Blue Book
Click here for step-by-step water bath canning information
2 1/2 - 3 1/2 lbs. tomatoes per quart
Citric acid or bottled lemon juice
Prepare tomatoes: Wash tomatoes. Lower tomatoes into a large pot of boiling water. Blanch 30-60 seconds. Remove to a bowl of cold water. Slip off skins. Leave whole or cut in half or quarters.
Place peeled tomatoes a large saucepot. Add enough water to cover tomatoes. Boil gently for five minutes, stirring to prevent sticking. Add 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice to each quart. Pack hot tomatoes into jars, leaving a 1/2 inch headspace. Ladle hot cooking liquid over tomatoes, leaving a 1/2 inch headspace. Add 1 teaspoon salt to each quart, if desired. Adjust lids and process quarts 45 minutes in a boiling water-bath canner.
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