Rick MacDougall wrote:

> I was wondering how much salt you need to add to tomotoes for canning. Also
> we might not get to them for a while, and wonder if they can be frozen until
> opportunity comes up for canning. And is there a special way to do that.
> Thanks alot.
>
> Pinky
>
>
I've been doing a lot of tomatoes the last week, 5 hampers so far.
Tomatoes, Canning & Speciality Recipes by Bernardin indicates that salt
is optional for crushed, whole, sauce, and juice. I don't use salt if
possible. Amount of salt for the above mentioned if adding is: 1/2 tsp
per 500 ml (pint) jar, 1 tsp per 1 L (quart) jar. Whole tomatoes and
juice can be processed in 1.5 L jars. Add 1 1/4 tsp to each jar. HTH