Recipe(tried): How to can tomatoes

This is the way my family has canned tomatoes for as long as I can remember. It is only if you want crushed tomatoes (great for sauces, meatloaf, soups).

Peel and quarter the tomatoes (eighth the larger ones)and remove the cores. Place the pieces into a large pot and bring to a boil. Reduce heat and simmer until tomatoes are cooked through and soft/tender. This may take 45 minutes to an hour depending on the amount of tomatoes. Be sure to stir frequently to prevent sticking.

Add 1 TBSP of lemon juice to each pint jar (2 TBSP for quarts) and 1/2 tsp of canning salt (1 tsp for quarts). Fill jars with hot tomatoes and liquid, leaving 1/2 inch headspace. Close tightly and assure proper seal once jars are cool.

Process in a Boiling Water Bath:
Pints: 35minutes
Quarts: 45 minutes