Tomato Canning Tips
Select only firm, disease-free, preferably vine-ripened tomatoes.
Do not can tomatoes from dead or frost-killed vines.
Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations:
Add 2 tablespoons of bottled lemon juice per quart of tomatoes.
For pints, use 1 tablespoon of bottled lemon juice.
Lemon juice can be added directly to the jars before filling with product.
Add sugar to offset acid taste, if desired.
