Recipe Archives->Preserving->Canned Tomatoes 03
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Tomatoes tomatoes water salt Scald tomatoes in boiling water 2 minute. Soak tomatoes in cold water 1 minute, peel, core, quarter and pack into clean jars. Add no water. Add 1/2 tsp salt to each pint jar, and 1 tsp salt to each quart jar. Screw bands on firmly then process in hot water bath 35 minutes; or in pressure canner, 10 minutes at 5 lbs pressure; or in oven, for 75 minutes set at 250 degrees.
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