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Canned Tomatoes

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      Title: CANNED TOMATOES
 Categories: Vegetables, Can/preserv
      Yield: 4 Servings
 
           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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