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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Can-Your-Own Tomatoes

Makes: 0 servings
Serving size: 1/4cup
Prep 15 mins  per jar Process 1 hr 25 mins
Can-Your-Own Tomatoes
Ingredients
  • 1 1/4 - 1 1/2  pounds  ripe tomatoes per pint or 2 1/2 to 3 1/2 pounds per quart*
  •  Lemon juice
  •  Salt (optional)
Directions

1. Peel tomatoes.** 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. Leave 1/2-inch headspace. Add 1 tablespoon lemon juice to each pint or 2 tablespoons lemon juice to each quart. If desired, add 1/4 to 1/2 teaspoon salt to each pint or 1/2 to 1 teaspoon salt to each quart. Wipe jar rims; adjust lids and screw bands.

2. Process filled pint or quart jars in a boiling-water canner for 85 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

From the Test KitchenHot-Pack Tomatoes in Water:
  • Peel tomatoes.** If desired, cut tomatoes in half. In a saucepan combine tomatoes and enough water to cover. Bring to boiling; reduce heat. Simmer for 5 minutes. Pack jars with tomatoes and cooking liquid, leaving a 1/2-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 for 40 minutes for pints, 45 minutes for quarts (start timing when water returns to boiling); remove and cool.
Raw-Pack Tomatoes in Water:
  • Prepare tomatoes and fill jars as directed. Pour boiling water into each jar, maintaining the 1/2-inch headspace. 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 and cool.
Crushed Tomatoes:
  • Peel tomatoes;** 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 for 5 minutes. Pack jars with tomatoes, leaving a 1/2-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 for 35 minutes for pints, 45 minutes for quarts (start timing when water returns to boiling); remove and cool.
*Tip:
  • Prepare only as many tomatoes as needed to fill the maximum number of jars your canner will hold at one time.
**Tip:
  • To peel tomatoes, use a small sharp knife to cut a shallow "X" into the bottom of each tomato. Immerse tomatoes in batches in boiling water to cover. Cook for 30 to 60 seconds or until tomato skins split open. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. When cool enough to handle, use the knife or your fingers to peel skin off tomatoes.
Nutrition Facts (Can-Your-Own Tomatoes)
  • Servings Per Recipe 0,
  • cal. (kcal) 13,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 3,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 1,
  • vit. A (IU) 583,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 4,
  • Potassium (mg) 170,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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