Canned Tomatoes (Vine Ripened Tomatoes In Tomato Juice) Recipe

"Great way to enjoy the taste of home grown vine ripened tomatoes all year long! This recipe was clipped from 'The Western Producer' recipe page written weekly by a Home Economist who went on to author one of my favorite prairie cookbooks. I have used this recipe for years - and years! The only change I have made is for acidity levels ... I add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart. One 48 ounce can of tomato juice will do about seven quarts. You may use your home made tomato juice. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. I see new guidelines as to processing times - which vary from 40 minutes to one hour and 25 minutes for tomatoes - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilized - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade)"

Original is 4 servings

Metric US

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Ingredients

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FOR EACH QUART
3 3/4 cups whole tomatoes
1 teaspoon salt

1 teaspoon sugar
2 tablespoons bottled lemon juice
1/4 cup tomato juice

Nutritional

Serving Size: 1 (193.9 g)
Calories 47.8
Total Fat - 0.4 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 615.5 mg
Total Carbohydrate - 10.8 g
Dietary Fiber - 2 g
Sugars - 8.6 g
Protein - 2.1 g
Calcium - 24.8 mg
Iron - 0.9 mg
Vitamin C - 45.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Wash tomatoes, place in boiling water for three minutes or until skin slips off, plunge in cold water and peel

Step 2

Put cored and peeled tomatoes in sterilised jars filling 3/4 full. To each jar add 1 teaspoon salt, 1 teaspoon sugar and 2 tablespoons lemon juice

Step 3

Fill rest of the jar with tomato juice leaving a one inch head space, (about 1/4 cup of tomato juice per quart it depends on how full your jar, you may need more or possibly less). I use heated tomato juice.