*  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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