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Happy Canning Everyone! -Candi
Preserve the fresh tomatoes from your garden to enjoy all year with this simple process.
Get jars ready – (I run my jars & lids through the dishwasher on sanitize to get them clean and hot for stuffing). Add 2 tablespoons lemon juice to each quart jar (1 Tbsp for pints). Add a teaspoon of salt to each quart if desired. (1/2 tsp for pints).
Pack tomatoes into hot jars. Fill hot jars with hot water or hot tomato juice.
Run a knife around the edges and center to remove any air bubbles. Leave 1/2 inch headspace and wipe the rims with a damp, clean cloth. Adjust lids & rings. Process in boiling hot water bath for correct time based on liquid used.
If you packed in water you boil in water bath for 45 minutes
If you packed in their own juice you boil for 1 hour 25 mintues.
Begin timing after it starts to boil.
After the bath, set them to cool 12-24 hours. Check lids for a seal before moving to long term storage.
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.