Recipe Name Home Canned Tomatoes Submitted by loraine_mcf Recipe Description Much healthier than from a can. Worth the work. I usually use 1 full case of Italian Style tomatoes from the market and it makes about 10 quarts. Amounts here are approximate to accommodate the program. Quantity 4 Quantity Unit quart jars Prep Time (minutes) 30 Cook Time (minutes) 240 Ready In (minutes) 270

Ingredients Amount Measure Ingredient 40 Italian tomato Tomatoes, red, ripe, raw, June thru October average 4 teaspoons salt Steps Sequence Step 1 Wash tomatoes in cold water. In a large pot of boiling water, blanch tomatoes for about 2-3 minutes. Plunge tomatoes into cold water. Core and slip the skins off. Chopped or puree in processor - depending on how you want your finished product. We never use whole tomatoes so we puree now to save time later. 3 If you figure that you are left with 4 quarts of tomatoes, add 4 tablespoons of salt. If you only have 3 quarts, add 3 tablespoons. Each time you do this will be slightly different depending on how much water is in the tomatoes that you process. 4 Stir in the salt and bring to a boil. Hot pack into hot, sterilized quart jars and seal. Let cool and store for 1-2 years in a cool, dark place (like a pantry). 5 Use for stews, soups, tomato sauces, lasagna, chili, etc.