Posted 9/2/2021 09:32 (#9198446 - in reply to #9197699) Subject: RE: canning tomatoes
Heirloom tomatoes are VERY good canned and not hard to can. I layer mine in the kitchen sink with the stopper in and pour a pot of boiling water on them to blanch them. When the water is cool enough to put your hand in they are ready. Peel, core, and quarter them and pack them in jars. For a quart jar I put a teaspoon of canning salt. If I am canning straight yellow tomatoes I also add a table spoon of lemon juice to up the acid. If you mix reds with your yellows you do not need to do this. I pressure can them with 10 lbs of pressure for 5 min.