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Receta Tomatoes Whole, Halved Or Quartered (Packed In Water)
by Global Cookbook

Tomatoes Whole, Halved Or Quartered (Packed In Water)
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Ingredientes

  • 2 1/2 lb tomatoes per qt - (to 3 1/2)
  •     Bottled lemon juice or possibly citric acid
  •     Salt (optional)

Direcciones

  1. Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
  2. To prepare tomatoes: Wash tomatoes; dip in boiling water 30 to 60 seconds; immediately dip in cool water. Slip off skins; trim away any green areas; cut out core. Leave tomatoes whole or possibly cut into halves or possibly quarters.
  3. Raw Pack - Prepare tomatoes. Add in 2 Tbsp. bottled lemon juice or possibly 1/2 tsp. citric acid to each qt jar. Add in 1 Tbsp. bottled lemon juice or possibly 1/4 tsp. citric acid to each pint jar. Pack tomatoes into warm jars, leaving 1/2-inch headspace.
  4. Carefully ladle warm water over tomatoes, leaving 1/2-inch headspace. Add in 1 tsp. salt to each qt jar, 1/2 tsp. to each pint jar, if you like. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
  5. Process pints 40 min, qts 45 min, in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
  6. Warm Pack - Prepare tomatoes. Place tomatoes in a large saucepot; add in sufficient water to cover tomatoes. Boil gently 5 min, stirring to prevent sticking. Add in 2 Tbsp. bottled lemon juice or possibly 1/2 tsp. citric acid to each qt jar. Add in 1 Tbsp. bottled lemon juice or possibly 1/4 tsp. citric acid to each pint jar. Pack warm tomatoes into warm jars, leaving 1/2-inch headspace.
  7. Carefully ladle warm cooking liquid over tomatoes, leaving 1/2-inch headspace. Add in 1 tsp. salt to each qt jar, 1/2 tsp. to each pint jar, if you like. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
  8. Process pints 40 min, qts 45 min, in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.