Tomatoes

(from maude’s recipe box)

Categories: Canning

Ingredients

  • For each quart of tomatoes use 1 T lemon juice from bottle, not fresh
  • Sterilized jars
  • Lids and disks in hot boiling water
  • Pressure canner

Directions

  1. Tomatoes

  2. 3 inches water in bottom pressure canner

  3. Put jars in pressure canner upside down to get hot

  4. Put tomatoes in hot jars with hot lids

  5. Place in pressure canner. Let steam escape 10 minutes (Steam is shape of “V” coming from vent)

  6. Put on pressure cock and let pressure get to 11#

  7. Cook at 11# pressure for 15 minutes

  8. Let pressure release over probably next 45 minutes

  9. Remove jars to rack with a towel covering rack and leave for 12 hours

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