Crushed Tomatoes

Ingredients:

~ Tomatoes

~ Lemon Juice

~ Salt

Directions:

1) Harvest your tomatoes. Green and red.

2) Store all the green ones in a dark area. When a few turn red refrigerate them until you have enough to at least can one pint or more.

3)Wash your red ones.

4) Blanche them. (see below)

5) Add lemon juice to your jars. For a pint add 1 tbsp and for a quart add two tbsp. of lemon juice. Add salt to your jars. For a pint add 1/2 tsp. and for a quart add one tsp.

6) Core and quarter the tomatoes.

7) Add 2 c. to a pot. Bring to a boil while crushing and stirring.

8) Boil Gently. Stir constantly.

9) Add 2 more cups and repeat till all tomatoes are added.
10) Boil entire pot for five mins.
11) Add to sterilized jars. Put sterilized lids on.
12) Process in bath canner. For pints 35 mins and for quarts 45 mins.

Blanching:

~Half-fill pot with water.

~ Bring to boil.

~ Score tomatoes with an X at base.

~ Dip into water for 30-60 seconds or until the skin loosens or begins to curl.

~ Remove and plunge into cold water.
~ slip off skins.

Recipe By Juanita