Foods such as fruits and tomatoes (which is technically is a fruit) contain natural acids and therefore can be processed using the boiling-water bath method. In the presence of acid, bacteria are destroyed easily at a boiling temperature.
For this batch I used three dozen good size tomatoes.
Wash tomatoes and cut out stems. For easy peeling, blanch fruits, such as tomatoes, by placing in a wire basket and dipping into boiling water for approximately one minute. Remove from boiling water and plunge immediately into cold water for a few seconds. Peel should slip off easily.
Leave whole or cut in half or in quarters. Bring to a boil, stirring constantly to prevent sticking. Do not add liquid. Pack hot tomatoes to ½" of top of jar. Add ½ tsp. canning salt to pints, 1 tsp. to quarts. Adjust jar lids and process in boiling water bath for 10 minutes. You can also process these without salt.
Yield 11 pints.
© Crackerberries 2014
