Canned Tomatoes (For Low Acid Varieties) - cooking recipe

Ingredients

1 liter fresh tomato
1 tablespoon pickling salt
1/2 teaspoon citric acid (NOT LEMON JUICE)

Preparation

Wash, peel, core and remove seeds of tomatoes to be processed.
Pack prepared tomatoes into hot, sterilized, 1 Ltr. pickling jars.
Fill jars with hot tomato juice or water leaving 1/2 inch headspace.
Dissolve 1 Tbsp of pickling salt and 1/2 tsp of citric acid into 1 Tbsp of boiling water and add to 1 Ltr jar and seal.
Repeat this mixture for each jar.
Citric acid is inexpensive and is available in crystals at drug stores.(Do not use a substitute such as lemon or lime juice).
Process jars in a boiling water bath for 60 minutes.
Remove and let cool.
Store in cool dark place.