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Canned Whole Tomatoes

Ingredients
  • 2 1/2 to 3.5 pounds tomatoes per quart
  • bottled lemon juice or citric acid
  • salt (optional)
Instructions

Select fresh, firm, ripe, tomatoes. Wash thoroughly and drain. Place tomatoes in a wire basket and lower into a sauce pot of boiling water. Remove after 30 seconds and dip into cold water. Remove core, skin, and any green spots. Add water to cover. Boil tomatoes for 5 minutes. Pack into hot jars, leaving 1/2 inch head space. Add 1/2 teaspoon citric acid, or 2 tablespoons lemon juice, per quart (1/4 teaspoon / 1 tablespoon 1 per pint.). Add 1 teaspoon salt to each quart (1/2 teaspoon per pint), if desired. Remove air bubbles with a non-metallic spatula. Adjust caps. Process pints 40 minutes, quarts 45 minutes, in boiling water bath.

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