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Export 2 ingredients for grocery delivery
Step 1
Wash and sterilize jars. Heat lids.
Step 2
Wash, core and peel tomatoes
Step 3
Cover tomatoes with water in a large stock pot, bring to a boil. Boil for 5-7 minutes. Stirring to prevent sticking.
Step 4
Remove jars from boiling water, one at a time
Step 5
Add 2 TBSP Lemon juice to the bottom of each jar
Step 6
If using salt, add 1/2 tsp canning salt to each pint jar; quarts get 1 tsp (optional)
Step 7
Using jar funnel and ladle, fill hot jars to 1/2 inch headspace packing tomatoes tightly
Step 8
Ladle in hot liquid and completely cover tomatoes to 1/2 headspace - remove all air bubbles
Step 9
Wipe jar rim off with a clean damp cloth
Step 10
Using your magnetic lid lifter, place a lid and screw band on jar - tighten to "finger tight"
Step 11
Return filled jar back to water bath canner; do the same for remaining jars
Step 12
Lower rack into canner and cover filled jars by 1 inch of water. Put lid on canner.
Step 13
Process at a rapid boil: pints 40 minutes; quarts 45 minutes
Step 14
Once processed, remove lid and let set for 5 minutes, lift rack and let set another 5 minutes
Step 15
Use jar lifter, carefully remove hot jars and place on towel. Let sit undisturbed for 24 hrs. Test seals. Label and store.
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