Canning Tomatoes

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  • Makes: 21 servings
  • Serving Size: 1/2 cup
  • Makes: 7 quarts or 12 to 14 pints
  • Prep: 1 hr 30 mins
  • Cook: 40 mins

Canning Tomatoes

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Directions

  1. Wash firm unblemished tomatoes. Dip in boiling water for 30 seconds or until skins start to split. Dip in cold water; remove skins and cores.
  2. Place a wide mouth funnel in a hot clean pint or quart canning jar. Ladle whole or halved tomatoes into the jars along with any juices from preparing the tomatoes. Add 1 tablespoon lemon juice to each pint jar or 2 tablespoons lemon juice to each quart jar. Add boiling water, leaving 1/2-inch head space.
  3. Remove funnel; wipe the jar rims and adjust lids. Process full jars in a boiling water canner 40 minutes for pints; 45 minutes for quarts. Begin timing when water returns to boiling. Makes about 7 quarts or 12 to 14 pints (twenty-one 1/2-cup servings).
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Nutrition Facts (Canning Tomatoes)

  • Per serving:
  • 14 kcal ,
  • 5 mg sodium ,
  • 3 g carb. ,
  • 1 g fiber
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