Download - Barbecue Sauce (Rhubarb) 01258L Tab: Preserves Rhubarb ... · Rhubarb Blueberry Jam Recipe #349921 1 3/4 cups rhubarb (1 lb raw rhubarb, ends and leaves removed) 1/4 cup water 1 3/4

Rhubarb Barbecue Sauce (Canned)

6 cups rhubarb, chunked

2 lbs (abt)

1 1/2 cups water

6 medium onions, finely

chopped

6 garlic cloves, minced

6 cups ketchup

4 cups packed brown sugar

3 cups dark corn syrup

1/2 cup cider vinegar

3/4 cup Worcestershire sauce

6 Tbsp Dijon mustard

1/4 cup Louisianna hot sauce

1 1/2 tsp salt

Prepare canning jars and lids.

In a large saucepot, bring rhubarb and water to a boil.

Reduce heat. Simmer, uncovered, for 5-6 minutes or until tender.

Add onion and garlic. Cook, stirring often, until onions are tender (about 6 minutes).

Add remaining ingredients. Bring to a boil (about 45 min.).

Reduce heat and simmer, uncovered, for 10 minutes.

Ladle into hot sterilized jars leaving 1/2-inch headspace.

Remove trapped air.

Wipe rim and threads. Adjust lids and bands. Process in boiling water bath for 30 minutes.

Use as a basting sauce for grilled meats. Makes 10 pint jars.

Barbecue Sauce (Rhubarb) 01258LSub: Chicken/Pork

Prep: W Bath Canner Tab: PreservesCat: Sauce

community.tasteofhome.com

Dilled Beans

4 lbs same-size green beans

3 cups vinegar

3 cups water 1/3 cup Kosher salt

3/4 to 1 cup dill seed

18 to 21 whole black peppercorns

Prepare 7 (1-pint) canning jars and lids. Wash beans well; drain. Cut off ends and trim beans, if

necessary, so they will stand upright in jars. (If beans are not right length to fit in jar, just trim ends and cut into 1- or 2-inch lengths.)

Pack beans into hot jars. Put 2 Tbsp dill seed and 3 peppercorns into jars.

Combine all remaining ingredients; heat to boiling. Pour boiling brine into jars leaving 1/2-inch

headspace. Wipe tops and threads with a damp cloth. Put on lids and screw bands. Process in a

boiling water bath for 10 minutes. Yields 6-7 (1-pint) jars.

Beans (Dilled) (02) 00700LSub: Vegetable

Prep: W Bath Canner Tab: PreservesCat: Pickled

canning-recipes.com

Habanero Sauce

12 habaneros chopped, stems removed

1/2 cup chopped carrot

1/2 cup chopped onion 3 cloves garlic minced

1 tsp vegetable oil

1/2 cup white vinegar

1/4 cup fresh lime juice

Sauté onion and garlic in oil until soft.

Add carrots and 1/2 cup water. Simmer until carrots are tender.

Place carrot mixture and habaneros in a blender puree until smooth.

Combine puree with vinegar and lime. Simmer for 5 minutes over low heat to combine flavors.

Strain into sterilized bottles.

Can be kept for up to 1 year.

Is a rather toxic orange color and very hot. Use sparingly.

Prepare bottles for canning.

Hot Sauce (Habanero) 00063LSub: ~Hot Sauce

Prep: Stove Top Tab: PreservesCat: Sauce

absoluterecipes.com

Rhubarb Jam

5 cups rhubarb, sliced 1/2-inch pieces (1 5/8 lbs raw) use only green parts

1/2 cup water +

1/2 cup lemon juice 5 cups sugar

1 box powdered fruit pectin

1/2 tsp margarine or butter to reduce foaming

Prepare jars. Keep jars and lids until ready to fill.

Measure sugar into separate bowl.

Wash, slice rhubarb into 1/2-inch pieces; peel off red. Place in a 6 or 8 qt. saucepot. Add water and lemon juice. Bring to a boil. Reduce heat; cover and simmer 2 1/2 minutes.

Stir pectin into fruit in saucepot. Add margarine. Place over high heat; bring to a full rolling boil,

stirring constantly. Immediately stir in all sugar. Add any leftover jam from previous batch. Bring

to a full rolling boil 1 minute, stirring constantly. Remove from heat; skim off foam.

Ladle quickly into prepared jars, leaving 1/8-inch headspace. Wipe jar rims and threads. Adjust

lids. Process in boiling water bath for 10 minutes.

Makes over 6 half-pints.

Jam (Christmas Green Rhubarb) (Big Batch)

00604LSub: Single Fruit

Prep: W Bath Canner Tab: PreservesCat: Jam

Adapted

Rhubarb Jam

5 cups rhubarb, sliced 1/2-inch pieces (1 5/8 lbs raw) use only reddest parts

1/2 cup water +






Wash, slice rhubarb into 1/2-inch pieces; do not peel. Place in a 6 or 8 qt. saucepot. Add water and lemon juice. Bring to a boil. Reduce heat; cover and simmer 2 1/2 minutes.



to a full rolling boil 1 minute, stirring constantly. Remove from heat; skim off foam with spoon.




Jam (Christmas Red Rhubarb) (Big Batch)

00606LSub: Single Fruit


Adapted

SURE.JELL® Concord Grape Jam

6 cups prepared fruit (3 3/4 lb fully ripe Concord grapes)

1 cup water

1 box fruit pectin

1/2 tsp butter or margarine

7 1/2 cups sugar, measured into separate bowl

Prepare canning jars and lids. Wash grapes and be sure to remove stems.

Slip skins from grapes. Finely chop or grind skins; set aside.

Mix grape pulp and water in saucepan. Bring to boil. Reduce heat to low; cover and simmer 5

minutes.

Press through sieve or food mill to remove seeds. Combine skins and pulp. Measure exactly 6

cups prepared fruit into 6- or 8-qt saucepot.

Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat,

stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring

constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, leaving 1/8-inch headspace. Wipe rims and threads. Adjust

lids. Process 10 minutes in boiling water. Check seals. Makes about 10 half-pint jars.

Jam (Premium Concord Grape) 00308LSub: Single Fruit


kraftfoods.com

Rhubarb Blueberry Jam Recipe #349921

1 3/4 cups rhubarb (1 lb raw rhubarb, ends and leaves removed)

1/4 cup water

1 3/4 cups blueberries (about 1 qt fully ripe blueberries) 6 1/2 cups sugar, measured into separate bowl

1/2 tsp butter or margarine, to reduce foaming (opt)

1 box fruit pectin


Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 1 3/4 cups prepared

fruit into 6 or 8-qt saucepot.

Wash and slice rhubarb into 1/4-inch pieces. In a small saucepan, add rhubarb and water. Bring to

a boil. Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Add to blueberries.

Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full

rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 minute,

stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads.

Seal, process 10 minutes in water bath. Makes about 7 half-pint jars.

Jam (Rhubarb Blueberry) 00347LSub: Mixed Fruit


food.com

SURE.JELL® Cherry Jam

2 cups prepared fruit (1 1/2 lb fully

ripe sweet cherries)

2 1/2 cups prepared fruit (1 1/2 lbs raw) rhubarb

1/2 cup water

1/4 cup fresh lemon juice

1 box SURE.JELL Fruit Pectin 5 cups sugar, measured into separate bowl

Slice rhubarb fine; do not peel. Place in a 4-qt. saucepan; add 1/2 cup water. Bring to a boil.

Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Measure 2 1/2 cups into 6 or 8

qt. saucepot.

BRING boiling-water canner, half full with water, to simmer. Pour boiling water over flat lids in

saucepan off heat. Let stand in hot water until ready to use. Drain jars well before filling.

STEM and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups of prepared cherries

into rhubarb saucepot. Stir in lemon juice.

STIR pectin into fruit mixture in saucepot. Bring mixture to full rolling boil on high heat, stirring

constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat; skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and

threads. Seal, place jars in boiling water. Process 10 minutes. Remove jars, cool completely.

Check seals. Makes about 6 half-pint jars.

Jam (Rhubarb Cherry) 00353LSub: Mixed Fruit


Lennie's Concoction

Mulberry Rhubarb Jam

4 1/2 cups prepared fruit (5/8 lbs raw rhubarb and 1 1/2 lbs mulberries)

1/2 cup water

4 1/2 cups sugar 1 box powdered fruit pectin

1/2 tsp margarine or butter


Wash mulberries in plain cold water. Pick off any stems, leaves and other debris.

Caution: Mulberries will stain items and hands easily.

Place in a 4-quart saucepan and mash them.

Bring to a boil; reduce heat; cover and simmer 10 minutes.

Remove and run through a food mill to remove seeds (opt). Set aside.

Continued on Part 2

Jam (Rhubarb Mulberry) (Part 1 of 2) 01326LSub: Single Fruit


cookingcache.com

Mulberry Rhubarb Jam

Continued from Part 1

Meanwhile, wash and slice rhubarb fine; do not peel.

Place in a 6 or 8 qt. saucepot; add 1/2 cup water. Bring to a boil.

Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Add cooked berries.


Stir pectin into fruit in saucepot. Add margarine.

Place over high heat; bring to a full rolling boil, stirring constantly.

Immediately stir in all sugar.

Bring to a full rolling boil 1 minute, stirring constantly.

Remove from heat; skim off foam with metal spoon.

Ladle quickly into prepared jars, leaving 1/8-inch headspace. Wipe jar rims and threads.

Adjust lids. Process in boiling water bath for 10 minutes.

Makes about 7 half-pints.

Jam (Rhubarb Mulberry) (Part 2 of 2) 01327LSub: Single Fruit


cookingcache.com

Rhubarb Blueberry Jam Recipe #349921

1 3/4 cups rhubarb (1 lb raw rhubarb, ends and leaves removed)

1/4 cup water

2 1/2 cups raspberries (about 1 qt fully ripe raspberries) 6 1/2 cups sugar, measured into separate bowl

1/2 tsp butter or margarine, to reduce foaming (opt)

1 box fruit pectin


Rinse, stem and crush raspberries thoroughly in a 6 or 8-qt saucepot.

Wash and slice rhubarb into 1/4-inch pieces. In a small saucepan, add rhubarb and water. Bring to a boil. Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Add to raspberries.

Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full

rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 minute,

stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads.

Seal, process 10 minutes in water bath.

Makes about 7 half-pint jars.

Jam (Rhubarb Raspberry) 00387LSub: Mixed Fruit


Adapted

Rhubarb Jam

5 cups rhubarb, sliced 1/2-inch pieces (1 5/8 lbs raw)

1/2 cup water +






Wash; slice rhubarb into 1/2-inch pieces. Place in a 6 or 8 qt. saucepot. Add water and lemon juice. Bring to a boil. Reduce heat; cover and simmer 2 1/2 minutes.



to a full rolling boil 1 minute, stirring constantly. Remove from heat; skim off foam.




Jam (Rhubarb) (Big Batch) 01067LSub: Single Fruit


Adapted

Rhubarb Jelly

3 1/2 cups prepared juice (5 lb. fully ripe rhubarb)

7 cups sugar, measured into separate bowl

1/2 tsp butter or margarine (opt)

5 drops red (if juice is reddish) or 5 drops green (if greenish) food coloring (opt)

2 (3 oz) pch liquid Fruit Pectin

Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food processor in batches. Pour

prepared fruit into jelly bag over a large bowl. Let drip until dripping stops. Press gently. Measure

exactly 3 1/2 cups juice into a 6 or 8-qt saucepot. May reserve pulp to make rhubarb butter (see

Leftover Rhubarb Pulp Butter recipe).


Stir sugar into juice in saucepot. Add drops of food coloring. Add butter to reduce foaming. Bring

mixture to full rolling boil on high heat, stirring constantly. Stir in pectin. Return to full rolling

boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off foam with metal

spoon.

Ladle quickly into prepared jars, leaving 1/8-inch headspace. Wipe rims and threads. Adjust lids

and bands. Process in boiling water bath for 5 minutes. Makes 8 (8 oz) jars.

Jelly (Rhubarb) (02) 00366LSub: Single Fruit

Prep: W Bath Canner Tab: PreservesCat: Jelly

tasteofhome.com

Backpacker's Beef Jerky Recipe #136722

5 lb beef

1 Tbsp black pepper

1 Tbsp Montreal steak spice

1 Tbsp chili powder

1 Tbsp brown sugar

1 Tbsp chopped garlic

1/3 cup Worcestershire sauce

1/3 cup soya sauce

1/3 cup Frank's Redhot Xtra hot sauce

cracked black pepper (opt)

Trim all fat from meat.

Cut into strips about 4-inches long, 1-inch wide and 1/8 to 1/4-inch thick.

Mix all of ingredients together and marinate for 12-24 hours.

Cover bottom of dehydrator with a fruit roll-up tray to catch drippings.

Place meat in trays. Do not overlap meat.

Cook on highest setting for about 6 hours.

Remove and wrap in paper towels for 2 hours to absorb moisture in meat.

Store in air-tight container.

Makes 1 batch.

Makes 40 servings.

Jerky (Backpackers Beef) 01490LSub: Hot & Spicy

Prep: Dehydrator Tab: PreservesCat: Jerky

food.com

Fresh and Simple Salsa Recipe #71471

3 qt Roma tomatoes, peeled, chopped

6 lbs (about)

6 medium…

or 3 large green bell peppers, seeded, chopped

1 1/2 lb onions, chopped

5 jalapeño peppers, seeded, liquefied with

some tomatoes

5 tsp minced garlic

1/4 cup canning salt

1 cup white vinegar

1/4 cup fresh parsley, chopped

2 (12 oz) cans tomato paste…

or 1 (12 oz) can with Roma tomatoes

Prepare canning jars and lids. Put all ingredients listed above in large pot and heat to a boil,

stirring every couple of minutes to thoroughly mix. Cook on high for 30 minutes after steam

appears, stirring often.

Pour into hot canning jars leaving 1/2-inch head space. Remove trapped air. Adjust lids. Process

15 minutes in a hot water bath.

Note: If using regular tomatoes, drain off 1 cup juice. 1 bushel makes 82 pints.

Makes 9 pints.

Money Can't Buy This Jalapeño Salsa 00877LSub: Tomato Base

Prep: W Bath Canner Tab: PreservesCat: Salsa

food.com

Pickled Habanero Eggs

1 can beets, with juice

3 1/2 cups white vinegar 1 1/2 tsp salt

2 cups sugar

1 1/2 cups water

2 doz eggs

2 pint jars sliced habanero peppers with seeds

(fresh or pickled) SPICE BAG

2 cinnamon sticks

1 Tbsp all spice

Place eggs in a pot. Add enough water to over eggs. Cove pot. Heat to a hard boil. Turn off heat.

Leave covered for 20 minutes.

Drain off hot water. Cover eggs with cold water. Peel when cooled.

Combine vinegar, salt, sugar and 1 1/2 cups water. Add spice bag. Bring to a boil over high heat.

Reduce heat and simmer for 15 minutes. Remove spice bag.

Drain canned beets into a large glass jar.

Add a layer of habanero peppers and a layer of peeled eggs. Repeat until eggs and peppers are

gone.

Place sliced beets on top. Pour brine over beets. Cover and refrigerate. Allow to sit 1 month for

best flavor.

Pickled Eggs (Habanero) 00756LSub: Eggs

Prep: Refrigerated Tab: PreservesCat: Pickled

Lennie's Habanero Pickled Eggs

Pickled Watermelon Rind

4 qt prepared watermelon rind

1/2 cup kosher salt

2 qt cold water

SPICE BAG

1 ginger root, cut into pieces

2 Tbsp whole cloves

3 sticks cinnamon

BRINE

1 lemon, thinly sliced, seeds removed

8 cup sugar

1 qt (4 cups) white vinegar

1 qt (4 cups) water

Day 1: Prepare watermelon rind by trimming away dark skin and pink flesh. Wash and cut into

1-inch pieces or as desired. Dissolve salt in 2 qt water and pour over rind. If needed, add more

water to cover rind. Let stand 24 hours.

Day 2: Prepare canning jars and lids. Drain, rinse and cover rind with cold water in a large

saucepot. Bring to a boil, (about 15 minutes) and simmer covered 25 minutes or until just tender.

Drain; set watermelon aside. Tie spices in cheesecloth bag and add to pot. Add remaining

ingredients and bring to a boil. Simmer for 10 minutes.

Add watermelon rind and simmer until clear, about 2 to 2 1/2 hours. Add boiling water if syrup

becomes too thick before rind is clear. Remove spice bag. Pack into hot jars, leaving half-inch

headspace. Adjust lids. Wipe rim and threads. Process 10 minutes in boiling water bath.

Makes 12-14 half-pint jars.

Pickled Watermelon Rind (04) 00928LSub: Overnight

Prep: W Bath Canner Tab: PreservesCat: Pickled/Crock

heirloom--seeds.com

Squash Pickles

8 cups sliced summer squash

2 cups sliced onion

1 Tbsp Kosher salt 1 cup diced green bell pepper

SYRUP (double for pint jars)

2 cups cider vinegar

3 1/2 cups sugar

1 tsp celery seeds

1 tsp mustard seeds

Combine squash and onion. Sprinkle with salt and let stand 1 hour.


Combine green pepper, vinegar, sugar, seeds. Mix. Bring to boil.

Pack tightly in sterilized canning jars. Pour in mixture leaving 1/2-inch headspace.

Seal and adjust rings. Place in boiling water bath.

Starting timer when water returns to a boil with jars in it, process for 5 minutes in a boiling-water

canner. Makes about 4 1/2 quarts.

Pickles (Squash) (04) 00964LSub: Hours

Prep: W Bath Canner Tab: PreservesCat: Pickled/Crock

southernfood.about.com

Refrigerator Pickles Recipe #17613

6 lbs cucumbers

3 large onions

BRINE 4 cups sugar

4 cups cider vinegar

1 1/2 tsp mustard seeds

1 1/2 tsp celery seeds

1 1/2 tsp turmeric

1/3 cup salt

Cut cucumbers, 1/4-inch slices, into a large kettle or pail. Slice onions 1/4-inch; set aside.

Mix BRINE ingredients in a large pan; add sliced onions and bring to a boil.

Carefully pour brine mixture over cucumbers. Cool. Stir.

Once cucumbers are cool, place in gallon jar using a slotted spoon. Carefully shake cucumbers

down until all fit in jar. Top off with brine.

Keep refrigerated. Will store about a year. Makes 1 gallon.

Refrigerator Pickles (By Gallon) 00955LSub: Vegetable

Prep: Refrigerated Tab: PreservesCat: Pickled

food.com

Yellow Squash Relish

12 cup diced yellow squash

2 Tbsp canning salt

BRINE 2 cup bell peppers, chopped

2 cup onion, chopped

2 (4 oz) jars pimentos

2 1/2 cup cider vinegar

1 tsp celery seed 1 tsp turmeric

5 cup sugar

Day 1: Place squash in a large bowl, sprinkling layers with salt. Mix and let stand overnight or at

least 12 hours.

Day 2: Drain squash in a colander and rinse well with fresh water.


Mix brine ingredients in a large sauce pot. Bring to a boil and boil 1 minute.

Add squash, return to boil. Ladle into pint jars leaving 1/4-inch headspace. Remove air bubbles

with nonmetal spatula, sliding it down side of jar between food and jar, pressing back gently to allow bubbles to escape. Adjust lids and bands. Process in boiling water bath for 10 minutes.

Yields: 8 pints.

Fantastic on hot dogs!

Relish (Yellow Squash) (05) 01351LSub: Overnight

Prep: W Bath Canner Tab: PreservesCat: Relish/Crock

cooks.com

Fresh and Simple Salsa Recipe #71471

3 qt tomatoes, peeled, chopped (abt 6 lbs)

6 medium green bell peppers, seeded, chopped

6 small onions, chopped

5 habanero peppers, seeded, liquefied alone with some tomatoes

5 tsp garlic, minced

1/4 cup canning salt

1 cup white vinegar

1/4 cup fresh parsley, chopped

2 (12 oz) cans tomato paste (if using Roma tomatoes use 1 (12 oz) can)

Prepare canning jars and lids. Put all ingredients listed above in large pot and heat to a boil,

stirring every couple of minutes to thoroughly mix. Simmer on low for 30 minutes, stirring often.

Pour into clean, hot canning jars leaving 1/2-inch head space. REMOVE TRAPPED AIR. Adjust

lids. Process 15 minutes in a hot water bath.

Note: If using large green peppers and onions reduce amounts by half. Drain off excess juice from

regular tomatoes and will thicken in 25-30 minutes cooking time.

Makes 8 pints.

Salsa (Chunky Habanero) 00708LSub: Tomato Base


food.com

Tomato – Tomato Paste Salsa

3 qt peeled, cored, chopped tomatoes (6 1/2 lb)

3 cups chopped onions

6 jalapeño peppers, seeded, finely chopped 2 bell peppers, seeded, chopped

4 cloves garlic, finely chopped

2 (12 oz) cans tomato paste

2 cups bottled lemon juice

1 Tbsp salt

1 Tbsp sugar 1 Tbsp ground cumin (opt)

2 Tbsp oregano leaves (opt)

1 tsp black pepper

Caution: Wear rubber gloves and do not touch face while handling or cutting hot peppers.


Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.

Reduce heat and simmer for 30 minutes, stirring occasionally.

Ladle hot into clean, hot jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims, seal.

Process in a boiling water canner 15 minutes.

Yield: 9 pints.

Salsa (Tomato Paste) 00384LSub: Tomato Base


great-salsa.com

Big Batch Spaghetti Sauce Recipe #37563

1/4 cup olive oil

3 medium onions, chopped

2 cloves garlic, minced 3 (12 oz) cans tomato paste

12 cups (7 1/2 lb) tomatoes,

peeled, cored, chopped

3 Tbsp brown sugar

1 Tbsp dried oregano

4 tsp Kosher salt 2 tsp dried basil

1 tsp dried black pepper

2 Tbsp lemon juice per quart, if canning

Heat oil in large pan. Sauté onions and garlic until tender. Add rest of ingredients. Heat to boiling.

Reduce heat. Simmer, partially covered, for 2 hours. Stir occasionally.

Freezing: Cool completely and store in freezer bags or containers.

Canning: Prepare canning jars and lids. Place 2 Tbsp lemon juice in bottom of qt jar or 1 Tbsp

lemon juice in bottom of pint jar. Ladle sauce while hot into hot jars, leaving 1/2-inch headspace.

Remove trapped air. Wipe rims and threads. Adjust lids. Process in boiling water bath for 35

minutes.

Favorite ingredients can be added after opening, like sliced mushrooms, cooked/drained sausage,

hamburger, etc. Use for any Italian dish or pasta or as a pizza sauce.

Makes 4 quart jars. Double recipe for a canner load.

Sauce (Spaghetti) (Big Batch) 01263LSub: ~Pasta Sauce

Prep: W Bath Canner Tab: PreservesCat: Sauce

food.com

Tomatoes Crushed (with No Added Liquid)

An average of 19 lbs (actual) is needed per canner load of 7 qt;

(A bushel weighs 53 lbs)

Bottled lemon juice

1 Tbsp per pint, or

2 Tbsp per quart

1 tsp Kosher salt per qt jar, (opt)

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water,

slip off skins, and remove cores. Trim off any bruised or discolored portions, quarter and cut up.

Heat one-sixth of cut-up tomatoes quickly in a large pot. Continue heating tomatoes, stirring to

prevent burning.

Prepare canning jars and lids. Once tomatoes are boiling, gradually add remaining cut-up

tomatoes, stirring constantly. Continue until all tomatoes are added. Bring to a rolling boil, reduce

heat and boil gently 5 minutes.

Add bottled lemon juice to jars. Add 1 tsp of salt per qt to jars, (opt). Fill jars immediately with

hot tomatoes, leaving 1/2-inch headspace. Adjust lids. Wipe rim and threads. Process in boiling

water bath; pints 35 minutes; qt 45 minutes.

Yields about 7 quarts.

Tomatoes Crushed in Own Juice 01204LSub: Fresh

Prep: W Bath Canner Tab: PreservesCat: Vegetable

foodsafety.wisc.edu

Tomatoes – Whole, Halved or Quartered (Packed in Own Juice)

2 1/2 to 3 1/2 lb ripe tomatoes (about 8 to 11 medium) per qt

Water

Bottled lemon juice or citric acid Salt, (opt)

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not

boil. Set bands aside.

Wash tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off

skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or

quarters.

Add 2 tbsp bottled lemon juice or 1/2 tsp citric acid to each hot qt jar. Add 1 tbsp bottled lemon

juice or 1/4 tsp citric acid to each hot pint jar.

Pack tomatoes in hot jars until space between tomatoes fills with juice leaving 1/2 inch headspace.

Add 1 tsp salt to each qt jar, 1/2 tsp to each pint jar, if desired. Remove air bubbles. Wipe rim.

Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner 85 minutes for pints and quarts, adjusting for altitude.

Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when

center is pressed.

Tomatoes in Own Juice 01206LSub: Fresh

Prep: W Bath Canner Tab: PreservesCat: Vegetable

freshpreserving.com