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Oct 9, 2024 · Place the chopped tomatoes in an 8- to 10-quart Dutch oven or kettle. Add 1 cup chopped celery, ½ cup chopped onion, ½ cup chopped green bell pepper, 2 tsp. sugar, and 2 tsp. salt to the Dutch oven. Bring the mixture to boiling, then reduce the heat. Cover and simmer 10 minutes, stirring frequently to prevent sticking.
Jun 30, 2023 · You can safely swap out vinegars, as long as the one you’re swapping in has an acidity level of at least 5%. When canning tomatoes, use the following ratios of vinegar to lower the pH to safe levels for water bath canning: 2 tablespoons vinegar (5% acidity) per pint of tomatoes. 4 tablespoons vinegar (5% acidity) per quart of tomatoes.
Jul 23, 2024 · Rinse with cold water, then pour boiling water over the tomatoes. Let them sit in the boiling water for 30 seconds, then remove them and place them in an ice bath. Use a knife to scrape off any remaining skins. Return the tomatoes to the large pot and bring to a boil for 5 minutes.
Sep 29, 2020 · Step #2. Prepare your clean jars by adding 2 tablespoons of lemon juice to the jars to prevent food borne illnesses. Step #3. Slip the skins of the tomatoes off and remove the core. Step #4. Use a funnel to fill up the jars with the prepared tomatoes and their juices leaving ½-inch head-space from the top. Step #5.
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In a separate pot, combine the tomatoes, vinegar, and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes. Using a ladle and a funnel, carefully fill the jars with the tomato mixture, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any dirt.
Aug 23, 2023 · The canned tomatoes recipe method used here includes water bath canning: Bring a pot of water to a boil. Meanwhile, prepare an ice bath. Wash and drain the tomatoes, then cut an X in the bottoms. Blanch the tomatoes for 15 seconds, then submerge in the ice bath. Remove the tomatoes and peel off the skins. Place tomatoes in a saucepan, cover ...
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Nov 22, 2023 · Fill a water bath canner about ½ to ¾ full of water and set the canner on the stove to boil. Next, line up the jars and add the acid to each jar. Use these measures exactly: 2 tbsp lemon juice or ½ tsp. citric acid in quart jars; 1 tbsp lemon juice or ¼ tsp. citric acid in pint jars.
