EVERY VARIETY, COLOR, OR SHAPE OF TOMATOES YOUR GARDEN GROWS CAN BE CANNED. BE SURE TO SELECT FULLY RIPE TOMATOES FREE OF BLEMISHES AND BRUISES. PACK THE JARS WITH WHOLE, HALVES, OR CRUSHED TOMATOES AND CHOOSE EITHER THE HOT- OR RAW-PACK METHOD.
PREP: 15 MINUTES PROCESS: 1 HOUR 25 MINUTES MAKES: 8 PINTS OR 4 QUARTS
1. Bring a large pot of water to boiling. Use a sharp knife to cut a shallow X in blossom ends. Working in batches, lower tomatoes into boiling water for 30 to 60 seconds or until skins start to split (see photo 1). Use a slotted spoon to transfer tomatoes to large bowl of ice water (see photo 2). Peel skins off tomatoes (see photo 3). If desired, cut tomatoes in half.
2. Pack tomatoes into hot sterilized pint or quart canning jars, pressing the tomatoes until spaces between tomatoes are filled with juice. Leave a ½-inch headspace. Add 1 tablespoon lemon juice to each pint or 2 tablespoons lemon juice to each quart. If desired, add ¼ to ½ teaspoon salt to each pint or ½ to 1 teaspoon salt to each quart. Wipe jar rims; adjust lids and screw bands.
3. Process filled pint or quart jars in a boiling-water canner for 85 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.
HOT-PACK TOMATOES IN WATER: Prepare tomatoes as directed and place in pot; add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Pack jars with tomatoes and cooking liquid, leaving a ½-inch headspace (see photo 4). Add lemon juice and, if desired, salt. Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner for 40 minutes for pints, 45 minutes for quarts (start timing when water returns to boiling). Remove jars; cool on wire racks.
RAW-PACK TOMATOES IN WATER: Prepare tomatoes and fill jars as directed. Pour boiling water into each jar, maintaining the ½-inch headspace (see photo 4). Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner for 40 minutes for pints, 45 minutes for quarts (start timing when water returns to boiling). Remove jars; cool on wire racks.
CRUSHED TOMATOES: Peel tomatoes; cut into quarters. Add enough tomatoes to a large pot to cover bottom. Crush with wooden spoon. Bring to boiling, stirring constantly. Slowly add remaining tomatoes, stirring constantly. Simmer, uncovered, for 5 minutes. Pack jars with tomatoes, leaving a ½-inch headspace. Add lemon juice and, if desired, salt. Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner for 35 minutes for pints, 45 minutes for quarts (start timing when water returns to boiling). Remove jars; cool on wire racks.
PER ¼ CUP: 13 cal., 0 g fat, 0 mg chol., 4 mg sodium, 3 g carb., 1 g fiber, 1 g pro.
1. Remove tomatoes from the boiling water when skins start to split.
2. Quickly transfer to ice water to stop further cooking and cool quickly.
3. When tomatoes are cool enough to handle, remove the skins with your hands.
4. For hot- or raw-pack, add water to filled jars, maintaining the ½-inch headspace.