Tomatoes-whole or halved, hot packed with water
The pH value of tomatoes falls close to the diving line between high and low acid foods. To process them safely in a boiling water canner, tomatoes must be acidified with either bottled lemon juice or citric acid-see chart.

Ingredients

Tomatoes

Bottled lemon juice or citric acid

Salt, optional

Instructions

• Wash tomatoes. If desired, cut an X in the skin on bottom of tomato. Dip tomatoes, 4 to 6 at a time, in rapidly boiling water 30 to 60 seconds, just until skins split. Remove and immediately plunge into cold or ice water. Slip off skins, remove cores and any bruised or discoloured portions. Leave whole or halve.
  
• Place required number of clean mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
  
• Place prepared tomatoes in a large stainless steel saucepan. Add just enough water to cover; bring to a boil; boil gently for 5 minutes.
  
• Add quantity of lemon juice or citric acid specified in chart below to each hot mason jar before packing tomatoes. If using, add salt to jar prior to filling.

  Jar Size	Lemon Juice	OR	Citric Acid	Salt, optional
  500 ml	1 tbsp (15 ml)	or	¼ tsp (1 ml)	½ tsp (2 ml)
  1 L	2 tbsp (30 ml)	or	½ tsp (2 ml)	1 tsp (5 ml)
  1.5 L	3 tbsp (45 ml)	or	¾ tsp (4 ml)	1 ¼ tsp (7 ml)

  
  
• Pack hot tomaotes into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot cooking liquid to cover tomatoes to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met –fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining tomatoes and hot cooking liquid.
  
• Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m Process–boil filled jars
  
  
  

  Jar size	Time
  500 ml	40 minutes
  1 L	45 minutes
  1.5 L	50 minutes

  
  
• When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.
  
• After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

For more versatile & delicious recipes, look for our 72-page Tomatoes Mini-guide where Bernardin products are sold or order ONLINE now.

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