 RAW PACKED ROMA TOMATOES:
Wash medium, smooth, firm, ripe Roma tomatoes. Loosen skins by dipping tomatoes 30 seconds to minute in boiling water, then submerge in cold water. Peel and remove core. Leave whole or halve. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Raw Pack: Pack jars with raw tomatoes, pressing until spaces between them fill with juice. Leave 1/2-inch headspace. Remove air bubbles. Wipe down jar rims with a damp paper towel moistened with vinegar. Add two-piece lids. Process. Processing Options: Pressure Canning Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints and Quarts 25 minutes. According to your canners specifications and your altitude. Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints and Quarts 25 minutes. According to your canners specifications and your altitude. This is an excellent Guide for processing tomatoes: Presto Tomato Guide Recipe Adapted from: Presto Pressure Canning Photo by: Diane Baker
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