Canning your own tomatoes has two great benefits, 1. You know exactly what is going into the can. 2. You seal in the freshness of those juicy tomatoes. These tomatoes would be great with a homemade marinara sauce or tomato soup for the up coming months.
Whole, Halved or Quartered
Process:1 hour and 25 minutes
Serves: 1 Quart
2 1/2 - 3 1/2 Pounds Tomatoes-skinned and cored
1 tsp Canning Salt
Wash tomatoes and place into a large pot of boiling water for one minute. Take tomatoes out of boiling water and place into a large bowl of ice water, this is known as blanching. This process will allow for the skin to easily come off the tomatoes. Core tomatoes and chop if desired. Pack tomatoes into a hot jar, pressing on the tomatoes with a wooden spoon and continue to fill the space, leaving a 1/2 inch space on the top. (Take the time to run the spoon down the sides of the jar so their is no air in between the tomatoes.) Add 1 teaspoon of salt to the top of the tomatoes then adjust the two-piece lids on top. Process for 1 hour and 25 minutes in a boiling-water canner.