Canned Tomatoes

Canned Tomatoes 

12 pounds whole tomatoes 

Bottled lemon juice or citric acid 

Canning Salt (Optional) 

Boiling Water 

Wash and peel the tomatoes, but the larger tomatoes into halves or quarters. Place the tomatoes into your prepared canning jars, leaving 1/2 inch head space and pressing them to release their juice. (Use a canning funnel to keep the rims clean.) 

To each pint jar, add 1 tablespoon lemon juice or 1/4 teaspoon citric acid and, if desired, 1/2 teaspoon salt. 

To each quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric acid and, if desired, 1 teaspoon salt. 

If there is not enough juice to cover the tomatoes, add boiling water to the jars, retaining the 1/2 inch headspace. 

Process filled jars in a water-bath canner for 35 minutes (pints) or 45 minutes (quarts) from the point of boiling. Use any unsealed jars within two weeks. 

TIP: Use wide mouth pint or quart jars for ease in filling. Although not necessary, they'll make the entire process go faster, and you'll have less mess.