After 10 years canning and developing brunch in Saint Thomas, Pennsylvania, I tested this Canned Tomatoes Canning Recipe Ball Mason Jars with Ball mason jars and egg muffin pan. 90 min total, yield 4 quart jars. Tested in PA farm kitchen.
Ingredients – Makes 4 quart jars
- 10 lb tomatoes
- 4 Tbsp lemon juice
- 4 tsp salt
Instructions
- Blanch 1 min, peel.
- Add lemon juice salt per quart.
- Pack tomatoes 1/2 inch headspace.
- Water bath 45 min.
- Cool 24h.
Shop: Ball Mason Jars
Acidify tomatoes?
Yes 1 Tbsp lemon juice per quart.
How long last?
12-18 months pantry.
Raw vs hot pack?
Hot pack better.
Tested by BBlainee in PA. About me