Recipe by Claire-Ellen Rankin, Cardington, Ohio
First place, Preserved Fruits and Vegetables (Fruits), 2017
Baking temperature: Water bath
Baking time: 10 minutes
Yield: 1 quart
Ingredients
- 3-4 lbs. of ripe, juicy tomatoes
- 1 t canning salt
- ½ t citric acid
Instructions
- Wash tomatoes and cut into pieces
- Simmer until soft
- Put through Squeez-o strainer
- Return juice to saucepot and heat to just boiling
- Pour carefully into sterilized jars
- Divide evenly the salt and citric acid, then add to each pint jar
- Wipe rims of jars. Prepare lids (sterilize) and screw bands. Tighten metal bands
- Process for 10 minutes in boiling water bath canner. After jars cool, check seals. Store jars in a cool, dry place for up to one year