Ingredients

• 2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
• Water
• 1/4-1/2 tsp Ball® Citric Acid or bottled lemon juice
• Salt, optional
• Ball® Glass preserving jars with lids and bands

Directions

• Directions
• Prepare boiling water canner.
• Heat jars in simmering water until ready for use.
• Do not boil.
• Wash lids in warm soapy water and set bands aside.
• 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, quarters or Dice.
• Prepare tomatoes according to raw or hot pack recipe.
• Add ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar.
• Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
• 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.
• 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.

Notes

• Raw pack
• Pack tomatoes into hot jars leaving 1 inch headspace.
• Ladle hot water over tomatoes leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
• Hot pack
• Place tomatoes in a large sauce pot.
• Add water to cover.
• Bring to a boil and boil gently 5 minutes, stirring to prevent sticking.
• Pack hot tomatoes into hot jars leaving 1 inch headspace.
• Ladle hot cooking liquid over tomatoes leaving 1 inch headspace.
• Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.

Photos