To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half or quarters.
- About 21 lbs whole tomatoes
- 7 quart size canning jars
- 7 lids and screw tops
- lemon juice or citric acid
Heat water, for packing tomatoes, to a boil.
Add lemon juice (2 teaspoons each) or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and fill with boiling water leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Place jars in Water Bath Canner (be sure water is warm, but not too hot as to crack the jars). Bring water to a boil. When water starts boiling, leave in for 45 minutes.
After processing, remove jars immediately, place on a rack to cool or towel. When cooled, test lids to make sure they are sealed (when you press down on them, if they pop, they did not seal and need to be refrigerated. Sometimes if they are still warm, they will pop, so be sure to check after they've cooled enough).