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.