Canned Tomatoes – Ida Forsgren’s
My Uncle Willie used to eat a quart of these every morning for breakfast!
Equipment
- 1 canner or pressure cooker
- 1 quart glass jar and lid
Ingredients
- 2 Lbs Tomatoes
- 1/2 tsp Non-Iodized Salt
- 1 tsp Lemon Juice
Instructions
- Blanch and slip the skins of the tomatoes.
- Put peeled tomatoes in quart jars with 1/2 tsp. non-iodized salt and 1 tsp. lemon juice.
- Squish tomatoes down until moisture comes to the rim (with no added liquid).
- Since there is no hot liquid in these cold jars, and you don’t want to add them to boiling water in the canner, put in the canner in cold water (to avoid the jars breaking) and bring to a boil, then boil for 50 minutes or until liquids inside has been bubbling for 20 minutes. (this timing fluctuates a bit but it's how my Aunt always did it.)
- Remove cans from water and let cool at room temp until cool to the touch. Store in a cool dark/dim place.
- May pressure cook, instead
