Open Kettle Canning for Garden Tomatoes Recipe

  • Glass jars
  • Metal rings
  • Metal lids
  • 1 teaspoon canning salt, per jar
  • 1 teaspoon lemon juice, per jar
Container: Large pot
  • Pick desired amount of fresh tomatoes.
  • Boil water and blanch tomatoes to peal skin off.
  • Place skinned tomatoes in a large pot and cook until boiling.
  • Boil water in a small saucepan and let lids and rings rest in the water until ready for use.
  • Wash desired sized jars and rinse well. Poor boiling hot water into clean jars. Empty water from one jar at a time and fill with boiling tomato mixture.
  • Add canning salt and lemon juice to each filled jar.
  • Place the lid on the jar. Screw the ring on the jar - very tightly.
  • When done canning desired amount, place a clean kitchen towel over top of jars and let rest. You may hear a "pop" as jars begin to seal. Let sit for several hours.
  • If there is a jar that does not seal you will need to store it in the fridge to use in the near future.
  • All jars that do seal (when you press down on the lid it does not move) are fine to store on the self to use at a later date.
Tip: Date jars!
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