Tomatoes - Whole, Halved or Quartered Canned in Water

You will need:
 2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
 Water
 Bottled lemon juice or citric acid
 Salt, optional
 Glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.

3.) PREPARE tomatoes according to raw or hot pack recipe.

4.) ADD 2 Tbsp bottled lemon juice or 1/2 tsp citric acid to each hot quart jar. Add 1 Tbsp bottled lemon juice or 1/4 tsp citric acid to each hot pint jar.

5.) PACK tomatoes into hot jars according to raw or hot pack recipe. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

6.) PROCESS filled jars in a boiling water canner 40 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Raw Pack –

1.) PACK tomatoes into hot jars leaving 1/2 inch headspace.

2.) LADLE hot water over tomatoes leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.

Hot Pack –

1.) PLACE tomatoes in a large saucepot. Add water to cover. Bring to a boil and boil gently 5 minutes, stirring to prevent sticking.

2.) PACK hot tomatoes into hot jars leaving 1/2 inch headspace.

3.) LADLE hot cooking liquid over tomatoes leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.

Seattle Free School:      Home Canning

Approved Resources (places for tested recipes, etc):

http://whatcom.wsu.edu/family/mfpsa/mfpsa_facts.htm - any handouts from county extensions should be approved and tested recipes but do check with each source.

http://www.homecanning.com/ - the US and Canada sites sometimes have different recipes so check out both… just remember to be super accurate with your conversions if you’re using a Canadian Recipe

http://www.freshpreserving.com/pages/home/1.php - Also a Ball Site

Ball Blue Book

So Easy to Preserve - http://www.uga.edu/setp/ - book is available on Amazon sometimes but cheaper to purchase through the University

The documentation and recipes that come with your pressure canner 

DO NOT USE RECIPES FROM OTHER BOOKS OR SOURCES!

For more about Seattle Free School check out the website here: www.seattlefreeschool.org