Canned Tomatoes

INGREDIENTS

INSTRUCTIONS

Bring a large pot of water to a boil and blanch tomatoes, in batches,
for 30 seconds. When cool enough to handle, peel, core and halve.
Working over a strainer to catch the juices, remove the seeds.
Fill each jar with 1 teaspoon salt and 2 basil leaves. Place tomatoes
cut-side down in jars. Use a knife or spatula to remove air bubbles or
extra space. Press down on the tomatoes to compact and fill with a
tablespoon of the reserved tomato juice to within 1/2 inch of the
rim. Wipe the rim and put on a hot lid and screw top, and transfer to
the hot water.
Repeat until all jars are filled and water covers by 1 to 2 inches.
Bring water to a boil, cover and process for 45 minutes. Remove jars
from pot and let cool 24 hours. Test seals.
Makes 6 one-quart jars
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 quarts"
Per serving: 1563 Calories (kcal); 24g Total Fat; (11% calories from
fat); 63g Protein; 345g Carbohydrate; 0mg Cholesterol; 13460mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 66 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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