Canned Whole Tomatoes (Using A Pressure Canner Or Boiling-Water Bath) Recipe

Name: Canned Whole Tomatoes (Using A Pressure Canner Or Boiling-Water Bath) Recipe
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 8
Ingredients: About 2 pounds (1kg) whole, ripe plum tomatoes, free of all damage; 2 tablespoons (30ml) lemon juice or 1/2 teaspoon citric acid; 1 teaspoon 100% pure sea salt or kosher salt (optional)

Prep 30m

Cook 1h 40m

Total 2h 10m

This pressure canner or boiling-water bath recipe uses about 2 pounds of ripe plum tomatoes to create delicious canned whole tomatoes. With the added tang of lemon juice or citric acid and a touch of salt, these preserved tomatoes are perfect for sauces, soups, and stews.

Canning

Preservation

Science Of Preservation

Tomato