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Extension > Food > Food Safety > Preserving and Preparing > Tomatoes and Salsa > Tomato Preserves

Tomatoes and Salsa

Tomato Preserves

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2010 by LouAnn Jopp, Extension Educator — Food Safety; reviewed 2012 by Suzanne Driessen, Extension Educator — Food Safety.


Peel tomatoes. Boil lemon in ½ cup water for 5 minutes. Simmer remaining water and sugar 5 minutes to make a syrup. Add tomatoes and lemon and lemon water. Boil until tomatoes are clear and syrup is slightly thickened. Skim. Pour into hot jars. Seal with two piece lids and heat process 10 minutes at simmering temperature of 180 - 190 F.

*If using cherry tomatoes, omit 1 cup water.

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