PREP: 15 minutes per jar PROCESS: 1 hour 25 minutes MAKES: 8 pints or 4 quarts
1¼ to 1½ lb. ripe tomatoes per pint jar or 2½ to 3½ lb. per quart jar*
Lemon juice
Salt (optional)
1. Peel tomatoes (tip, page 287). If desired, cut tomatoes in half. Pack tomatoes into hot sterilized pint or quart canning jars pressing the tomatoes into the jar until spaces between the tomatoes are filled with juice, leaving a ½-inch headspace. Add 1 Tbsp. lemon juice to each pint or 2 Tbsp. lemon juice to each quart. If desired, add ¼ to ½ tsp. salt to each pint or ½ to 1 tsp. salt to each quart. Wipe jar rims; adjust lids and screw bands.
2. Process filled pint or quart jars in a boiling-water canner 85 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks. (Canning tips, pages 461–466.)
Crushed Canned Tomatoes: Peel tomatoes (tip, page 287) and cut into quarters. Add enough quartered tomatoes to a large pot to cover the bottom. Crush with a wooden spoon. Bring to boiling, stirring constantly. Slowly add the remaining quartered tomatoes, stirring constantly. Simmer 5 minutes. Pack jars with tomatoes, leaving a ½-inch headspace. Add lemon juice and, if desired, salt as directed. Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner 35 minutes for pints or 45 minutes for quarts (start timing when water returns to boiling); remove and cool.
Hot-Packed Canned Tomatoes in Water: Peel tomatoes (tip, page 287) and, if desired, cut in half. In a pot combine tomatoes and enough water to cover. Bring to boiling; reduce heat. Simmer 5 minutes. Pack jars with tomatoes and cooking liquid, leaving a ½-inch headspace. Add lemon juice and, if desired, salt as directed. Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner 40 minutes for pints or 45 minutes for quarts (start timing when water returns to boiling); remove and cool.
Raw-Packed Canned Tomatoes in Water: Prepare tomatoes and fill jars as directed, except do not press on tomatoes. Pour boiling water into each jar, maintaining the ½-inch headspace. Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner for 40 minutes for pints or 45 minutes for quarts (start timing when water returns to boiling); remove and cool.
*Recipe Note: Prepare only as many tomatoes as needed to fill the maximum number of jars your canner will hold at one time.
PER ¼ CUP CANNED TOMATOES, PLAIN OR VARIATIONS: 13 cal., 0 g fat, 0 mg chol., 4 mg sodium, 3 g carb., 1 g fiber, 1 g pro.