Recipe(tried): How to Can Tomatoes

How to Can Tomatoes

First, peel the tomatoes by blanching in boiling water until the skin splits, about a minute. Pierce them first or cut a small X in the top. Then slip into cold water, and peel.

You will have to use a deep enough pot, then with some sort of folded towel or rack inside on the bottom. The pot must be deep enough to cover past the tops of the jars with 1 to 2 inches of water plus enough room for it to boil. Also, need some sort of lid on it.

You must add 1 tablespoon bottled lemon juice per pint or 2 tablespoons per quart to be safe from botulism. You can add pickling and canning salt, 1 tsp. per pint. You process quarts 85 minutes in a water bath canner.

You can buy a water bath canner in most places for about $15. Search garage sales or thrift stores, too.

You can also freeze the tomatoes.