Raw Pack Tomatoes Recipes

CANNING TOMATOES RAW PACK

Canning Tomatoes Raw Pack image

Canning Tomatoes Raw Pack

Provided by Sharon Peterson

Number Of Ingredients 7

Ingredients

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.

RAW-PACK TOMATOES

Raw-Pack Tomatoes image

For raw packing, Eugenia Bone prefers widemouthed pint jars because they're easier to reach into. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 9h

Yield Makes 4 pints

Number Of Ingredients 3

Ingredients

4 to 6 pounds unrefrigerated unblemished ripe tomatoes, preferably plum
2 teaspoons coarse salt (optional), divided
1 teaspoon citric acid or 4 tablespoons fresh lemon juice (from 2 lemons), divided

Steps:

Have ready 4 very clean pint jars with new lids and screw-top bands that have been simmered in hot water; keep submerged in hot water until ready for use.
Bring a large pot of water to a boil. Add tomatoes, cook 30 seconds, then remove. With a paring knife, slit the skin of the tomatoes; peel off skin over a colander placed over a bowl. Quarter tomatoes over colander, and with your thumb, press out seeds. Set aside seeds, skins, and juice.
Place 1/2 teaspoon salt and 1/4 teaspoon citric acid or 1 teaspoon lemon juice in each hot empty jar. Pack in tomatoes (a pint jar should hold 1 1/2 large tomatoes or 4 to 5 small ones). Press down to release the juices; if the tomatoes aren't juicy, add enough boiling water to fill the jar. In either case, leave 3/4-inch space at top. Free any air bubbles by running a butter knife around inside of jar.
Wipe rims, then screw on lids with bands until snug but not tight. Place jars in a water-bath canner or on a rack in a large pot, and cover with 2 to 3 inches water. Bring to a boil, then lower heat to maintain a rolling (not violent) boil. Boil tomatoes 40 minutes at sea level, adding 2 minutes for every 1,000 feet of altitude. (Jars must remain covered with water throughout processing time.)
Turn off heat. Wait 5 minutes, then remove jars using tongs, and let cool; you may hear the lids ping, a sign that vacuum sealing has occurred. After 8 hours, check each lid to make sure it is concave (another sign that it's vacuum sealed), then remove screw-top band and try to remove lid with your fingertips. If you can't, the seal is tight. Label and date jars, then store in a cool, dark, dry place up to 1 year (after opening, tomatoes can be refrigerated up to 1 week). Before using, check to see if lid is still concave; if it isn't, discard.
Press seeds and skin through colander to extract as much juice as possible (5 tomatoes should yield about 1 cup juice). You can process this juice the same way as the tomatoes or use it immediately to make a Bloody Mary.

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