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Prep Time: 10 minutes
Chill Time: 1 hour, 25 minutes
Servings: 1.5 kg (3 lbs) of tomatoes
5 mL (1 tsp) Windsor Coarse Salt®
30 mL (2 tbsp) bottled lemon juice
Allow about 1.5 kg (3 lbs) of tomatoes for each quart. Use only
firm, ripe tomatoes, without spots or cracks.
Preparation
Wash tomatoes. Using a wire basket, dip
tomatoes into boiling water for 30-60 seconds, then into cold
water. Remove skins, stems and cores. Pack whole or halved tomatoes
into clean, hot quart jars. For each quart, add 5 mL (1 tsp) Windsor
Coarse Salt and 30 mL (2 tbsp) bottled lemon juice. Press tomatoes
into jars, filling spaces as juice forms. Leave 1.27 cm (1/2-inch)
headspace. Remove air bubbles using a non-metal spatula. Wipe
rims of jars and adjust lids.
Cooking
Process in a boiling water bath for 85
minutes.
NOTE: Processing time above is for under 300 m (1,000 feet). For
altitudes of 300–900 m (1,000-3,000 ft), process 90 minutes; 900 –
1,830 m(3,000- 6,000 ft), for 95 minutes, above 1,830 m (6,000
ft), process for 100 minutes.
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