Heritage Canned Tomatoes

Ingredients

• About 21 lb (9.5 kg) ripe tomatoes for 7 quarts
• Enough prepared tomato juice to cover packed tomatoes
• Bottled lemon juice: 2 tbsp per quart or 1 tbsp per pint, OR citric acid: 1/2 tsp per quart or 1/4 tsp per pint
• Canning salt, optional: 1 tsp per quart or 1/2 tsp per pint

Instructions

1. 1

   Wash tomatoes. Dip in boiling water 30–60 seconds until skins loosen, cool briefly, peel and remove cores.

2. 2

   Prepare enough tomato juice to cover the packed tomatoes and keep it hot.

3. 3

   Add the required bottled lemon juice or citric acid to each hot jar. Add optional salt if desired.

4. 4

   Pack tomatoes into jars and cover with hot tomato juice, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims and apply lids.

5. 5

   Process pints or quarts in a boiling-water canner: 85 min at 0–1,000 ft; 90 min at 1,001–3,000 ft; 95 min at 3,001–6,000 ft; 100 min above 6,000 ft.

6. 6

   Cool jars undisturbed 12–24 hours, check seals and label.