Ingredients:

Tomatoes
Salt
Calcium chloride (pure form of “apog”)

How to make Preserved Tomatoes

• Select fresh, firm, fully ripe but not overripe tomatoes. Wash thoroughly in running water.
• Blanch in boiling water for from one-half to 1 minute or in steam for from 2 to 3 minutes.
• Dip in cold water; peel off skin and remove core.
• Pack tomatoes firmly in previously sterilized jars to 1/2 inch from the top. Do not add water.
• Add 1/2 teaspoon salt and 1/8 teaspoon calcium chloride (apog) to each pint jar.
• Exhaust uncovered jar containing the tomatoes at 77 °C in a kettle with water for 15 minutes or approximately 45 minutes from boiling time.
• Water in kettle should not be more than 2/3 of the jar to prevent entrance of boiling water into the jar.
• Seal completely and process in boiling water bath for 35 minutes. Cool and store.

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