Step 1

Wash tomatoes in fresh, potable water. Remove stems and hull the top bits out, trim out any bruised parts.

Step 2

Peel the tomatoes: Boil the tomatoes for 1 to 3 to 5 minutes (depending on the tomatoes) in hot water, then plunge them into a pan, sink or large bowl of very cold water. The skins will pull off easily. ( Yes, they must be peeled, to reduce the bacterial load. )

Step 3

Take 6 of the tomatoes, cut into quarters and add to a large pot over high heat.

Step 4

Crush them with a potato masher or other similar tool.

Step 5

After a few minutes of heating, the tomatoes will soften and release some juice.

Step 6

Stir the pot frequently and keep the heat high. Quarter a few more tomatoes, and add them and crush them right away. When the pot returns to a boil, then gradually repeat the process with the remaining tomatoes, each time waiting till the pot returns to a boil so that newly sliced tomatoes will be hit with full heat right away upon slicing and adding.

Step 7

No need to crush the tomatoes further, they will break down on their own.

Step 8

When all the tomato is in, let simmer uncovered for another 5 minutes. Stir to prevent scorching.

Step 9

MANDATORY. Acidify jars. To each half-litre/ pint jar add either 1 tablespoon bottled lemon juice OR 1/4 teaspoon citric acid. To each litre/quart jar add either 2 tablespoons bottled lemon juice OR 1/2 teaspoon citric acid.

Step 10

OPTIONAL: 1/2 teaspoon salt per half-litre/ pint; 1 teaspoon per litre/quart jar.

Step 11

Ladle hot crushed tomato into jars.

Step 12

Leave 2 cm (1/2 inch) headspace.

Step 13

Wipe jar rims.

Step 14

Put lids on.

Step 15

Process in a water bath or steam canner.

Step 16

Process half-litres (pints) for 35 minutes; litre (quart) jars for 45 minutes. Increase time as needed for your altitude.