Ball Canning Tomatoes Instructions Recipes

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CANNING TOMATOES RAW PACK



Canning Tomatoes Raw Pack image

Canning Tomatoes Raw Pack

Provided by Sharon Peterson

Categories     Side Dish

Number Of Ingredients 7

Tomatoes
Canning salt (optional)
Lemon juice (or citric acid)
Water bath or pressure canner
Canning jars, seals, and rings
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool

Steps:

  • Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works. See full water bath canning instructions here.

CANNING TOMATOES



Canning Tomatoes image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 one-quart jars

Number Of Ingredients 3

18 pounds ripe tomatoes
2 tablespoons salt
12 fresh basil leaves

Steps:

  • Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.
  • Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.

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