Directions:
- Canning tomatoes is a very simple process.
- Wash the tomatoes. Use ripe, firm tomatoes, cut out any bad place before the next process.
- Put the tomatoes in hot boiling water for about 1 min or until the skin is shriveling or starting to peel. The way I prefer to do this is the bleach out my sinks. place the tomatoes in the sink and pour the hot water over them, let them sit about 2 min and then get a long utensil to pull the plug and let the water drain.
- Let the tomatoes set for about 4 min to cool a bit and then peel the skin off, core the tomatoes and place them in a large pot.
- Cook the tomatoes on med. until they are the consistancy you would like them. I cook them until they are boiling, mash them with a potato masher and then let some of the water boil out, usually until they are like a tomato soup.
- While the tomatoes are cooking down I place the qt jars in a clean dishwasher to wash and hot dry.
- I place the rings and tops in a small pan of boiling water.
- I also take a 5 qt pan and get about 1/2 of it full with water and let the water come to a boil and then turn it down to med.
- When the qt jars are through washing I put as many as will fit into the 5 qt pan to keep the jars hot.
- In each jar put 1 TBSP of canning salt .
- Dip tomatoes into the jar until tomatoes are about 1/4 from the top.
- Clean off the rims of the jars with a damp paper towel
- With tongs, dip out the tops of the jars one by one and place them on the jars.
- Do the same with the rings.
- When you have all the jar tops and rims on, Take each jar out and tighten the rim down. Repeat the process for the rest of the jars.
- I normally put the jars upside down so the seal stays hot longer. You will hear popping from time to time and that is the jars sealing.
- After the jars are cool you can turn them upright.
- To make sure they are sealed, push down each of the tops and if it doesn't give or pop, they are sealed. If not sealed. you will have to refrigerate the tomatoes orrrrrrr you can put them in a freezer bag and freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.53 Kcal (898 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 59.59mg | 2% | |
| Potassium | 2824.59mg | 60% | |
| Total Carbs | 47.67g | 16% | |
| Sugars | 35.75g | 143% | |
| Dietary Fiber | 11.92g | 48% | |
| Protein | 11.92g | 24% | |
| Vitamin C | 166.9mg | 278% | |
| Calcium | 119.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 18 Kcal (75 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5mg | 2% | |
| Potassium | 237mg | 60% | |
| Total Carbs | 4g | 16% | |
| Sugars | 3g | 143% | |
| Dietary Fiber | 1g | 48% | |
| Protein | 1g | 24% | |
| Vitamin C | 14mg | 278% | |
| Calcium | 10mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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