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Recommendation* For
Canning Tomatoes:
These are the directions for canning tomatoes found in the USDA bulletin Home Canning of Fruits and Vegetables. They are recommended for use with high quality tomatoes of all varieties except Ace 56 VF, Cal Ace, and Garden State which do not contain enough acid for safe home canning.
Hot Pack. Bring tomatoes to a boil; stir to keep from sticking. Pack boiling hot tomatoes, in jars leaving Viinch headspace. Add Vt tap. salt to pint jars; 1 tsp. to quarts. Remove air bubbles by running spatula or knife between jar and food. Adjust jar lids.
Process in boiling water bath canner (212°F).
Pint jars.35 minutes
Quart jars.45 minutes
Tomatoes, Canned, Problems: Black spots often occur on the underside of Uds on canned tomatoes. These black spots are due to hydrogen sulfide which is released during the heating of tomatoes. The citric add in tomatoes
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