Tomatoes - Packed In Own Juice (canning)

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• 2 1/2-3 1/2 lbs tomatoes, per quart
• bottled lemon juice
• salt (optional)

Recipe

• 1 place tomatoes in a wire basket and lower into a large saucepot of boiling water.
• 2 blanch tomatoes 30 to 60 seconds or until skins start to crack.
• 3 remove from boiling water.
• 4 dip immediately into cold water.
• 5 slip off skins; trim away any green areas; cut out core.
• 6 leave tomatoes whole or cut into halves or quarters.
• 7 add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar.
• 8 pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace.
• 9 add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired.
• 10 remove air bubbles.
• 11 adjust two-piece caps.
• 12 process pints and quarts 1 hour and 25 minutes in a boiling-water canner.