Recipe: Canning without a canner

If you have a pot that is deep enough to cover over the tops of the jars with water by 1-2 inches and have room for boiling, you can use it. You need a rack or a folded towel in the bottom. If you don't have a lid for it, use a baking sheet or pizza pan.

Slip the tomato skins by dipping in boiling water then plunging in cold water. Core. Fill Jars with raw tomatoes, pressing until spaces fill with juice. Leave 1/2 inch headspace. Add 1 Tb lemon juice per pint and 2 Tb lemon juice per quart. May add salt (1 tsp/qt) for flavor if desired.

Lemon juice must be added to insure safety against botulism.

The processing time at sea level is 85 min.

Adjust lids and process in a boiling water canner for 85 minutes at sea level, 90 minutes at 1001-3000 ft, 95 minutes at 3001-6000 ft, and 100 minutes at 6001-8000 ft.