Step 1

Take the washed tomatoes and cut off the tops of the tomatoes.

Step 2

Discard the tops and place the tomatoes into a pot.

Step 3

Once you have filled the pot with tomatoes, fill with water and heat until the tomatoes blister.

Step 4

Remove from the heat, placing the tomatoes into a bowl to cool so you can handle, but not cold.

Step 5

Warm up water in the canner while processing tomatoes.

Step 6

Remove the skins from the tomatoes and place them into sterilized jars.

Step 7

We have found that if the tomatoes are slightly cool, you can squeeze the tomato from the bottom and it will slip out of the skin easily into the jar.

Step 8

Fill the jars, leaving 1 inch head space.

Step 9

Place 1 Tablespoon of lemon juice in each quart.

Step 10

Wipe the rim with a clean wet sterile towel and place a seal on.  Hand tighten the band onto the jar

Step 11

Place the filled jars into the water bath canner.

Step 12

Process the tomatoes 40 minutes for quarts, 35 minutes for pints, adjusting for your elevation if needed.

Step 13

Turn off heat, allow the jars to sit 5 minutes and remove.

Step 14

Check to make sure the jars have sealed (the seal will not pop when you push it in the middle).

Step 15

Label and date the jars.

Step 16

Store in your pantry until needed.