Ingredients
- 1/2 bushel tomatoes Grown organically
- 1 teaspoon unrefined sea salt To each quart
Servings: quarts
Units:
Instructions
- Wash tomatoes well and place them in a large pot and cook over medium to low heat, stirring occassionally. Depending on how many you do, this will take any where from 20-30 minutes.
- When they are soft and they have released juices, turn off the heat. Using a sieve, press the tomatoes, a few at a time, through the sieve to release the juice. You will end up with tomato skins and seeds, which are great composted or I feed them to my chickens, they love them.
- Have your clean, hot jars ready. An easy way to heat your jars, place on a cookie sheet and put into a 300 degree oven for approx. 10 minutes.
- Put the hot juice into the jars adding a teaspoon of salt. More or less to your liking. Place a hot lid and ring on the jar and place into your hot water bath canner or use a pressure canner. That's my preference but use what you have.
- If processing using a hot water bath, bring water to a boil, place jars into pan, making sure the jars are covered and return water to a boil and process for 10 minutes. If using a pressure canner, process for 25 minutes at 10 pounds of pressure.
- Remove hot jars and let cool, label and enjoy!
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