Tomatoes

This is one of the most handy methods. I love tomatoes and have done this several times now. It works great!

Ingredients:
2-3 lbs tomatoes per a quart size jar
Bottled lemon Juice

Utensils:
Water Bath Boiler
Jars and Lids
Large Sauce Pan
Ladle

To prepare the jars and lids, put the lids in a small sauce pan and bring to a boil. Wash the jars and put in hot water, or boiling water if you prefer to sterilize them as well. Fill the water bath half way full and bring the water to a boil.

To prepare the tomatoes to be canned, they need to be washed and peeled. The easiest way to peel them is to dip them in boiling water for 30-60 seconds (their skin will crack) and then place them in cold water. The peel should come off fairly easily. If you want them halved or quartered, do that now. To prevent browning in each jar add 2 tablespoons of bottled lemon juice for a quart size jar or 1 tablespoon for a pint size jars.

Raw-Pack Method:
Place the tomatoes into the jars (they should be warm). Fill in as best as you can leaving a 1/2 inch space at the top. Ladle in hot water to cover the tomatoes, still leaving a 1/2 inch space at the top. Get out the air bubbles by using the handle of the ladle. Push down the side of the jar between the glass and the tomatoes, it will make the tomatoes move a little and hopefully allow any bubbles to rise. Add more hot water if necessary. Wipe the top of the jar clean and place the lids on top.

Put the jars in the water bath for 40 minutes if using pints and 45 minutes if using quarts. Take the lid of the boiler and let stand for 5 minutes. Then remove and place on a towel or a heat proof spot. Let cool completely before storing. The top of the jar should no longer move up and down. Repeat the water bath boiler process if it still moves.