*  Exported from  MasterCook  *
 
                              CANNED TOMATOES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Can/Preserv
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         This won a first prize in
                         Both the 1991 and the 1996
                         Quesnel Fall Fairs.
 
   Tomatoes, peeled 2 tbsp lemon juice per quart
       1/2    tsp pickling salt per quart
       1/2    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
  
 
 
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