CANNING TOMATOES

By Lovestobake

Ingredients

• tomatoes
• lemon juice
• salt

Details

Adapted from cooks.com

Preparation

Step 1

Place tomatoes in colander or wire basket and dip into boiling water for 1/2 minute then plunk into cold water. Cut out stem ends and pull off skins. Leave tomatoes whole or cut into halves or quarters.

Pack tomatoes into pint jars, pressing gently to fill spaces with juice, don't add water. Add 1/2 teaspoon salt if desired. If tomatoes are sweet, add 1 teaspoon fresh lemon juice to each pint jar. Leave 1/2" headspce. Put on flat cap and screw band. Process in boiling water bath 35 minutes for pints.

Boiling water bath: Place a rack in bottom of canner or deep large kettle, fill canner half full with warm water over high heat. Add jars and make sure they are covered with at least 1" of water. Boil 35 minutes until flat caps pops or center of lid has a slight dip then let stand for 8 hours and take off screw bands.