Canning Tomatoes

To peel the tomatoes, bring a large pot of water to a boil. Wash tomatoes and cut a small ‘x’ on the top or bottom of each tomato. Gently place tomatoes in the boiling water, not enough to over crowd. Cook for about 1 min. or until the skin just starts to peel. Remove to a bowl to catch the tomato water. Cool. The tomato water in the bottom of the bowl will gel. When tomatoes are cool enough to handle, slide off skins and discard. Chop tomatoes and add gelled tomato.

Fill jars with tomatoes to about ½-inch head space. Wipe the rims and place the lids on and rims to finger tight. Process in a boiling water bath covering with at least 1″ of water for 40 min. Remove from heat. If you prefer, you can leave the jars in the water to cool down before removing jars. Remove jars to a towel-lined counter. The jars will begin pinging as the lids seal, typically within 15 mins. After they are cool, check all the lids to make sure there is none with a slight bump on it. If so, refrigerate the jar until use. Or you can replace the lid and ring, making sure that the rim of the jar is impeccably clean, and re-process the jar with your next batch.

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