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    Appears in

    The Complete Book of Home Preserving

    The Complete Book of Home Preserving

    By Mary Norwak

    Published 1978

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    Small whole tomatoes may be bottled and covered with brine made from ½oz/15g salt to 2 pints/1 litre of water.

    ‘Solid-pack tomatoes’ are prepared by dipping the tomatoes in boiling water for 10-20 seconds, removing the outer skin, cutting large fruits into halves or quarters and packing them tightly in a jar with about 2 teaspoons salt and 1 teaspoon sugar to each 2lb/1 kg fruit. Add ¼ teaspoon citric acid or 2 teaspoons lemon juice to each 1lb/450g tomatoes as the extra acid ensures safe bottling.

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