Canned Raw Tomatoes

Ingredients

• Placeholder

Directions

1. Ensure jars are not chipped or cracked. Sterilize jars in boiling water for 15 minutes.
2. Prepare lids according to manufacturer’s specific instructions.
3. Dip tomatoes into boiling water for 30 – 60 seconds or until skins split. Dip into cold water, slip off skins and remove cores. Leave whole or halve.
4. Add a specified amount of acid to hot sterilized jars to acidify the tomatoes:
5. Pints (500 mL): Use ¼ tsp citric acid or 1 tbsp bottled lemon juice or 2 tbsp pure white vinegar and 1 tsp sugar (sugar optional).
6. Quarts (1 L): Use ½ tsp citric acid or 2 tbsp bottled lemon juice or 4 tbsp pure white vinegar and 2 tsp sugar (sugar optional).
7. Pack raw tomatoes into jars, pressing until spaces between them fill with juice. Leave a generous ½ inch headspace. Do not overpack the jars. If you don’t have enough tomatoes to achieve the proper ½ inch headspace, use boiling hot tomato juice to fill. Remove air bubbles with a narrow rubber spatula or plastic knife. If necessary, add boiling hot tomato juice to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth.
8. Seal jars and submerge in a boiling water canner that is filled with hot, but not simmering, water. Ensure that the water covers the filled jars by 1 – 2 inches. For both pint and quart jars, process in a boiling water bath for 90 minutes in the Edmonton area.
9. Without tilting jars, remove from boiling water bath and set on a cooling rack, dry towels or a cutting board.
10. After 24 hours, check to see if lids have sealed. Lids should be curved downwards. Refrigerate any unsealed jars.
11. Label sealed jars with contents and date. Screw bands may be removed from cooled jars. Store jars in a cool dry place for up to one year.