Ingredients

The following ingredients have 4 Servings
  • 21 pounds Fresh, whole tomatoes (any variety)
  • 14 tablespoons Bottled lemon juice
  • 7 teaspoons Pickling salt

Instruction

  • Prepare standard canning jars and lids according to manufacturer’s directions.
  • Peel and core tomatoes. Leave whole or cut into halves or quarters.
  • When all tomatoes are prepared, fill one jar at a time, keeping the other jars hot while you work.
  • Add 2 tablespoons lemon juice and 1 teaspoon salt to each quart jar
  • Pack tomatoes into jars, pressing gently on tomatoes until the juice fills the spaces between tomatoes. Leave 1/2 inch headspace.
  • Remove air bubbles.
  • Wipe rims of jars and apply two-piece canning caps.
  • Process in a boiling water bath 85 minutes for both quarts and pints.