Step 1

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.

Step 2

Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Step 3

To blanch and peel your tomatoes, add about one gallon of water to a large saucepot, cover, and bring to a boil over high heat.

Step 4

Fill a large bowl with the second gallon of water and several trays of ice.

Step 5

Wash the tomatoes well under clean, running water. While working in batches, cut an X in the bottom and dip the tomatoes into the boiling water until the skins crack and loosen, about 30 to 60 seconds.

Step 6

Once they crack, scoop them out of the boiling water and drop them into the ice water to cool.

Step 7

Keep the pot on the stove. Depending on which packing method you choose, you will use this water to fill your jars and/or heat your tomatoes.

Step 8

Once the tomatoes are cool enough to handle, remove the skins, cut out the cores, and leave whole or cut in halves or quarters as desired.

Step 9

Fill the jars using the raw pack or hot pack method as described below.

Step 10

Bring the large pot of water back to a boil over high heat.

Step 11

Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.

Step 12

Add 1/2-teaspoon citric acid or 2 tablespoons lemon juice to each quart sized jar (1/4-teaspoon citric acid or 1 tablespoon lemon juice for pints).

Step 13

Add up to 1 teaspoon of salt per quart to the jars (1/2 teaspoon for pints), if desired for flavor.

Step 14

Pack the raw tomatoes into the jar leaving a 1/2-inch headspace.

Step 15

Use the jar funnel and ladle to cover the tomatoes with boiling water, leaving a 1/2-inch headspace.

Step 16

Add the prepared tomatoes back to the pot of water on the stove. Adjust water if necessary so that it is barely covering the tomatoes. Bring the pot back to a boil, reduce the heat to a gentle boil, and cook the tomatoes for 5 minutes.

Step 17

Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.

Step 18

Add 1/2-teaspoon citric acid or 2 tablespoons lemon juice to each quart sized jar (1/4-teaspoon citric acid or 1 tablespoon lemon juice for pints).

Step 19

Add up to 1 teaspoon of salt per quart to the jars (1/2 teaspoon for pints), if desired for flavor.

Step 20

Use the jar funnel and ladle to fill the jars with the cooked tomatoes. Ladle hot cooking liquid over the tomatoes, and leave a 1/2-inch headspace.

Step 21

Run the bubble popper through the jar to release air. Wipe the rim clean with a damp paper towel.

Step 22

Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Step 23

Once all the jars are in canner, adjust the water level so it is two inches above the jar tops. Adjust the space in between the jars to allow hot water to circulate.

Step 24

Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling quart size jars for 45 minutes (40 minutes for pint jars) at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary. (See notes).

Step 25

When processing time is complete, turn off the heat and let the canner to cool and settle for about 5 minutes.

Step 26

Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.

Step 27

Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.

Step 28

After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within a week.

Step 29

Remove the ring bands, wash, label, date the jars, and store the canned tomatoes in a cool, dark location between 50 to 70 degrees F for 12 to 18 months. Once the jar is open, refrigerate and use up within a week. Yields about 7 quarts of whole tomatoes.