Canning tomatoes

Well I did it! I am so proud of myself! I am excited. The tomatoes will be i deal for use in soups, stews, casseroles and sauces.

Here is the recipe I used:

Tomatoes-Whole or Halved (without liquid)

Approximate Yields:
21 pounds whole tomatoes for canner load of 7 quarts.
13 pounds whole tomatoes for canner load of 9 pints.

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.

Raw Pack

Add 2 TBSP lemon juice to canning jars along with 1/2 teaspoon salt to each quart jar. Pack hot jars with prepared tomatoes and press down until spaces between them fills with juice. Leave ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner
Pints 85 minutes
Quarts 85 minutes
Because we are at nearly 5000 feet I added another 5 minutes.