Step 1

Set the water bath canner and an additional pot of water on the stove to boil. Fill the sink or a large bowl with ice cold water.

Step 2

Clean lids and caps with hot soapy water, rinse, and set aside to dry.

Step 3

Wash tomatoes under cool water and remove any debris. Bruised or damaged tomatoes should be set aside.

Step 4

With a sharp paring knife remove the bottom blossom end of the tomato.

Step 5

Place cut tomatoes into the stock pot of boiling water for two minutes, remove and place the tomatoes into the sink or a large bowl filled with ice cold water for 1 minute and remove.

Step 6

Peel the tomatoes by putting a small amount of pressure on the uncut end of the tomato. The flesh should slip right out.

Step 7

Place quart jars into the water bath canner for 3 minutes to sanitize. Pull the hot jars from the water bath canner with tongs and set them on a heat-safe surface.

Step 8

Add 2 tablespoons of bottled lemon juice to each jar, along with 1 teaspoon of salt.

Step 9

Place peeled tomatoes into the hot jar and squish them tightly to release their juices. Fill the jar leaving 1-inch head space.

Step 10

Use a bubble-removing tool and run it around the perimeter of the jar to release bubbles. If lots of bubbles are released and the jars fall below 1-inch headspace add another tomato or top up the liquid line with additional water.

Step 11

Clean the rim with a clean cloth and place the lids on the top of the jar with the magnetic lid lifter. Place the twist caps on the top and twist until finger-tight.

Step 12

Add the jars to the water bath canner and process for 85 minutes adjusting for altitude.

Step 13

Remove the jars from the canner and allow them to rest undisturbed for 24 hours on a heat-safe surface.

Step 14

After 24 hours test the lids to ensure the jars are sealed. You can reprocess jars that failed to seal (see notes in the post).

Step 15

Store your canned whole tomatoes in a cool dark room for up to 12 months.