“This is such a wonderful canning recipe. I use these tomatoes for "everything" from my Spaghetti sauce, soups, stews to Salas's. My DH & I love putting them up as this recipe was handed down to my DH's from his grandmother. My DH helped make this canning recipe with his mother for years it is a favourite of his and mine! We get our tomatoes from a farmer's family who have grown beautiful hot house tomatoes for year's. I was told by my MIL & DH that I had incorrectly titled the tomato recipe OOPS! Bon Appétit!”
3hrs 20mins
4-5 quarts

Ingredients Nutrition


  1. Cut tomatoes & slice onions put in a very large pot.
  2. Sprinkle with salt.
  3. Let stand overnight.
  4. Drain liquid off.
  5. Cover with vinegar and bring to a boil.
  6. When tomatoes are boiling add sugar.
  7. Boil for 30 minutes.
  8. Add mixture of mustard, curry with 1 oz of vinegar.
  9. Boil for 20 minutes longer.
  10. Mix flour or cornstarch with 1 oz of vinegar.
  11. Add to boiling tomatoes boil another 10 minutes.
  12. Put in sterilized jars with clean dry sealers.
  13. Note: boiling time depends on how thick you want the tomatoes for the final product.

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