Granny’s Canned Tomatoes have contributed to many wonderful dishes including lasagna, chili, spaghetti, and Shrimp Creole. Granny hot packed her tomatoes just as she did her green beans.
This may be the last two unopened jars of Granny’s canned Tomatoes and Green Beans in existence. They are owned by Kimberly Chambers of Lawrenceville, Georgia and are closely guarded. Ms. Chambers will not comment as to when she will open them or whether she will share. She would like to thank her brother-in-law Ken Jones, for special arrangements he has made for them in his bank vault in Montevallo, Alabama. It has been recently reported that Neil Darnall of Charlestown, Indiana has a jar of Granny’s Sweet Pickles but he will not confirm the rumors.
Approximate yield: 1 bushel (53 pounds) = 15 to 20 quarts
Wash fresh, ripe tomatoes. Scald (a few at a time) and drain. This will help remove the peel. Cut out the core and all hard or green spots. Skin. Cut into pieces and bring to a boil, stirring constantly to prevent sticking. Pack solidly into hot jars. Add 1 teaspoon salt to each quart, 1/2 teaspoon salt to each pint. (Add no liquid.) Process in hot water bath (quarts: 45 minutes, pints: 35 minutes).
Canning, 2001