Cold Packing Tomatoes
search

Cold Packing Tomatoes

Ingredients

  • We've been cold packing our tomatoes for 18 years and they taste
  • great. Mostly now we use paste-size tomatoes for canning because
  • they hold their texture much better than regular. But we've also
  • used slicer tomatoes.

Instructions

Cold Pack Tomatoes Peel tomatoes and cut into chunks. (we let the cut pieces go right into the canning jar). Pack them down somewhat with a wooden plunger or your hand, so that some juices run - but don't smash them flat. Fill to within 1/2 inch of the jar rim. Top with 1/2 tsp citric acid or 2 T lemon juice. Run a non-metal spatula around the inside of the jar to remove air bubbles. Clean jar rim. Top with your lid, tighten it, and process in a B-W bath for 45 minutes (industry standard now calls for 85 minutes I think, but really.) Helpful hint: we sterilize our jars in the canner while the water is heating. If you pack one jar of tomatoes at a time, the jar often stays hot enough to put right back into the canner. If not, sit the jar in a separate pot of hot water to warm it.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Preserving"

Preserving

Kick it old school, traditional Grandma style by pickling and preserving food. make your own jams, pickles and other traditional homemade delights. These delicious treats free up fridge space, preserving food such as fresh ginger without freezing.



Close Window