- 1). Fill the large pot with water and bring to a boil. While the water is heating, fill the sink with water and ice.
- 2). Wash tomatoes. Remove any bruised or overripe tomatoes.
- 3). Transfer tomatoes a few at a time to boiling water. Boil for 1 minute. Using the slotted spoon, transfer the boiled tomatoes to the sink full of ice water.
- 4). Slip skin from the tomato. The boiling water and ice bath will cause the skin to crack and slip off. With a sharp paring knife, remove the stem and core from the tomato.
- 5). Dice tomatoes on the cutting board, using a sharp chef's knife to cut into small pieces. Transfer diced tomatoes and juice to a bowl.
- 6). Wash canning jars and rinse in hot water. Prepare lids by simmering in hot water in a small pan on the stove.
- 7). Fill clean jars with diced tomatoes and juice. Add water to within 1/4 inch of top of jar. Add 1 tbsp. lemon juice and 1/2 tsp. salt to each jar. The lemon juice maintains the acidity of the tomatoes, making them safe to can in a water bath. You may leave out the salt if you prefer.
- 8). Wipe the rim of each jar with a clean, damp cloth. Set a hot lid on jar and screw on a jar ring.
- 9). Fill water bath canner with water and set to boil. Set jars in canning rack. When water comes to a boil, transfer jars to the canner. Cover and return to a boil. Boil for 35 to 45 minutes for pints, 45 to 50 minutes for quarts. For altitudes above 3,000 feet, increase processing time. Consult your county extension agent for recommendations.
- 10
Turn off heat under canner. Remove rack with jars to counter and set jars on a towel to cool. Cool for several hours or overnight. Test for a seal by pressing on the cap; a sealed jar won't pop. Label jars with contents and date processed.
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