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Ingredients
- 20 real ripe tomatoes
- 1 tsp. canning salt per jar
Method
- Wash tomatoes; remove core and cut in fourths.
- Put in large pot; cook until soupy.
- Strain in a strainer to remove seed and peeling.
- Put strained juice in another pot; boil.
- Have hot jars ready with 1 teaspoon salt in each.
- Pour hot juice in jar; seal with can flat and ring.
- (More or less tomatoes can be prepared at a time.)