Water Bath Canned Tomatoes

Ask any Amish homesteader what they can the most of, and the answer is almost always tomatoes — naturally acidic enough for safe water bath canning and the perfect entry point for beginners.

Ingredients

• Ripe tomatoes (one bushel yields 15 to 20 quart jars)
• 2 tablespoons bottled lemon juice per quart (30ml)
• 1 teaspoon salt per quart

Method

1. Blanch tomatoes in boiling water 60 seconds, then dunk in cold water — skins slip right off.
2. Pack peeled tomatoes into sterilized quart jars.
3. Add lemon juice (for safe acidity) and salt to each jar.
4. Process in a boiling water bath for 45 minutes for quart jars.

Sealed jars are shelf-stable 12 to 18 months, no refrigeration needed. At peak season, a year’s supply runs thirty to forty dollars.

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