• 90minutes
  • 139calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, C

Ingredients Jump to Instructions ↓

  1. 10 lbs plum tomatoes , washed, trimmed of blemishes, stems, rough chopped

  2. 6 tablespoons bottled lemon juice

  3. pickling salt

  4. sugar

Instructions Jump to Ingredients ↑

  1. Optional squeezing out the seeds and extra water before processing will produce thicker crushed tomatoes.

  2. Pulse 1 pound tomatoes at a time adding each to a large pot. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining crushed tomatoes while stirring continually. Continue until all tomatoes are added. Then boil gently 5-10 minutes.

  3. (When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. Helping adjust it`s pH value to 4.6 or lower by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.).

  4. Add lemon juice or citric acid to canning jars along with optional 1/2 teaspoon salt and optional sugar to taste, (if tomatoes are not to your sweetness) to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

  5. Process in Boiling Water Bath Canner for.

  6. Pints 35 minutes 7 Quarts 45 minutes covered with water by 1-2 inches.

  7. For the Boiling Water Bath method, process an additional minute for each 1000 feet in elevation. (i.e.) 5000 feet=5 additional minutes of processing time.

  8. Check seals after 12-24 hours. Any unsealed jars should be refrigerated and used within 2 weeks. Sealed jars can be stored on the pantry shelf for up to one year.


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