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Canned Tomatoes Open Kettle Style Recipe

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This recipe for Canned Tomatoes Open Kettle Style is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tomatoes (acidic variety)
Canning salt (optional)
Water
Canning jars, flats, and rings
Cooking pan
Directions:
Directions:
Tomatoes should be canning type (acidic). Check with the nursery when you buy your tomato plants. Do not use tomatoes that have spoiled spots, however, blemishes can be cut off.

Preparation: Jars must be freshly washed. Flats cannot be reused, but rings can. Tomatoes should be covered with scalding hot water to loosen skin for about a minute. Drain the water off so it doesn't "cook" the tomatoes. Peel and core tomatoes (skins should come right off of scalded tomatoes). Add 2 cups of water to a cooking pan. Cook tomatoes with water on low to medium heat until done. Steam each jar until hot. Fill jars to the top with the cooked tomatoes. Make sure the jar edge is free of tomato and all bubbles are removed from the rim. Seal with flat and ring.
Personal Notes:
Personal Notes:
One teaspoon of canning salt may be put in the bottom of each jar before filling. If you want tomato juice, put cooked tomatoes through a colander to remove seeds, then reheat, can, and seal.

 

 

 

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