Recipe - Canned Tomatoes

This won a first prize in
Both the 1991 and the 1996
Quesnel Fall Fairs.

Tomatoes, peeled 2 tbsp lemon juice per quart
One half tsp pickling salt per quart
One half tsp sugar per quart
1/8 black pepper per quart

Scald tomatoes and plunge into cold water. Peel and core. Cut or mush up.
Add salt, pepper, sugar and lemon juice into sterilized quart jars. Add
tomatoes. Do not add any liquid. Process in boiling water bath for 45
minutes for quarts or 35 minutes for pints.

Origin: Adapted from Jean Pares Preserves book. Shared by: Sharon Stevens,
Sept/96. From: Sharon Stevens Date: 01 Sep 96
Posted to MMRecipes Digest V3 #297

Date: Tue, 29 Oct 1996 19:05:51 0500

From: BobbieB1@aol.com