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Canning
Recipe
Easy Canned Whole Tomatoes
by bertscannery on July 25, 2009 in Canning
Recipe Description
They look pretty and taste just like the store.
Preparation Instructions
Remove tomato skins by blanching them in boiling water for 30 seconds. Gently remove skin.
With a toothpick, carefully puncture tomatoes and gently squeeze out all seeds. Try to not cause damage during this process.
Place tomatoes in a large pot and gently simmer for 5 minutes. Remove from heat.
Pack tomatoes tightly into properly sterilized pint jars leaving ¼ inch of headroom.
Add 1 T. of pickling vinegar along with water mixture to each pint leaving ¼ inch of headroom. Process in boiling water canner for 20 minutes.
Ingredients
- 4 quarts Cherry Tomatoes
- 4 cups Water
- 3 teaspoons Pickling Salt
- 1-½ Tablespoon Sugar
- 1 Tablespoon Per Pint Pickling Vinegar
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If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
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7 Comments | Be the first to comment!
Comments
Frank on 7.25.2009
RE: Your recipe.
Quote:
“Process in boiling water canner for 20 minutes.”
Bert and Megan,
Have you seen this publication?
http://www.uga.edu/nchfp/how/can_03/tomato_without_liquid.html
The NCHFP publishes current USDA guidelines and your time frame doesn’t meet the USDA guidelines for minimum processing.
Frank on 7.25.2009
Whoops! I reread your recipe and noticed that your tomatoes are cooked. My error.
manda2177, i am baker, i am mommy on 7.28.2009
Too bad that guy reviewed you and gave you a bad rating, when he was wrong! I gave your delish recipe 5 stars, hope you can get back to perfect soon!!
Amanda
Puppydogs on 8.12.2009
Hi, in this recipe, you use cherry tomatoes, can you use the same recipe for plum or beefsteak?
thanks, Puppydogs
bertscannery on 8.15.2009
Oh sure. I think plum or beefsteak tomatoes would be great! Megan
LanaAnn on 10.8.2009
Canning food is a science unto itself quite different from cooking. The proper preparation of shelf-stable foods is very rewarding, but correct procedures should always be followed. Canning an unapproved, untested recipe is like playing with fire. You might have the acidity correct or you might not. Incorrect processing can allow the formation of botulism, a seriously disabling sometimes fatal, type of food poisoning.
Frank was right to point out where the current guidelines can be found. 20 minutes of processing time is not adequate for any tomato product.
kriscooks on 8.9.2010
Can anyone tell me what pickling vinegar is? Is this a vinegar with a certain % acidity, or vinegar with spices?
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