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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 81
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 1185mg
Total Carbohydrate 18g
Dietary Fiber 5g
Sugars 12g
Protein 4g
Vitamin A  75%Vitamin C  95%
Calcium  5%Iron  7%
Potassium  31%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Canned Tomatoes

Date Added: July 22, 2009


18 Pounds Ripe Tomatoes peeled and chopped
6 Teaspoons Salt fresh ground black pepper to taste
12 Leaves Basil packed finely shredded
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1. Bring a large pot of water to a boil and blanch tomatoes, in batches, for 30 seconds.

2. When cool enough to handle, peel, core and halve.

3. Working over a strainer to catch the juices, remove the seeds.

4. Fill each jar with 1 teaspoon salt and 2 basil leaves.

5. Place tomatoes cut-side down in jars. Use a knife or spatula to remove air bubbles or extra space.

6. Press down on the tomatoes to compact and fill with a tablespoon of the reserved tomato juice to within 1/2 inch of the rim.

7. Wipe the rim and put on a hot lid and screw top, and transfer to the hot water.

8. Repeat until all jars are filled and water covers by 1 to 2 inches.

9. Bring water to a boil, cover and process for 45 minutes.

10. Remove jars from pot and let cool 24 hours. Test seals.

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Dietary Notes:
This recipe is low-fat with 0.92g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 75% of your daily recommended intake per serving. This recipe is high in Vitamin C with 95% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Fructose Malabsorption allergies.
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