How To Can Tomatoes

Tomatoes
1/2 teaspoon salt -- per pint

To can tomatoes, you will need a large covered kettle that is deep enough to cover pint jars with two inches of water, pint jars with rims and bands (sold in stores such as WalMart) and a good supply of firm, red tomatoes. The jars should be washed in hot soapy water, rinsed well and placed in hot water until ready to use. Prepare the lids as directed by the manufacturer.

Wash and drain enough ripe tomatoes for one load in your kettle. Put them into a wire basket. Dip them into boiling water for 30 seconds to loosen the skins, then dip into cold water. Slip off the skins. Cut out the cores and trim away green spots. Pack the tomatoes into the hot, clean jars.

Press to fill spaces with any juice that accumulates. You should leave about 1/2-inch of space at the tops of the jars. Add 1/2 teaspoon salt per pint. Run a spatula between the tomatoes and the jars to release air bubbles.

Wipe the rims and the threads of the jars with a damp cloth. Add the lids, rubber-side down, and screw bands tightly. Stand the filled jars on a rack in hot water in the kettle. Add hot water to cover the jars by 2 inches. Put the cover on the kettle.

Heat the water to a steady, gentle boil. Cook for 35 minutes. Allow the jars to cool in the water, then remove them from the kettle. After cooling them for 12 hours, test each seal: The lids should be slightly depressed in the center and should not move when pressed. Remove the bands and store jars in a cool place.

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