Instructions:

Prepare the Tomatoes:

Start by washing the tomatoes thoroughly under running water.

To remove the skins, bring a large pot of water to a boil. While waiting for the water to boil, prepare an ice bath by filling a large bowl with ice water.

Cut a small "X" on the bottom of each tomato. This will make peeling easier.

Carefully place the tomatoes in the boiling water for 30-60 seconds until the skins start to peel away.

Use a slotted spoon to transfer the tomatoes to the ice bath to cool quickly.

Once cooled, peel the skins off the tomatoes and core them by removing the stem and white part near the top.

Prepare the Canning Jars:

Sterilize your canning jars by washing them in hot, soapy water, then rinsing well. You can also run them through a dishwasher cycle without detergent.

Keep the jars hot by placing them in a pot of simmering water until you're ready to fill them.

Fill the Jars:

Depending on your preference, you can leave the tomatoes whole, halved, or crush them.

Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each quart jar (1 tablespoon lemon juice or 1/4 teaspoon citric acid for pint jars). This helps ensure safe acidity levels.

If desired, add 1 teaspoon of canning salt per quart jar (1/2 teaspoon per pint).

Pack the tomatoes into the jars, pressing them down gently to release some juice and remove air bubbles. Leave 1/2 inch of headspace at the top of each jar.

Seal the Jars:

Wipe the rims of the jars with a clean, damp cloth to remove any residue.

Place the lids on top of the jars and screw on the bands until they are fingertip-tight.

Process the Jars:

Place the filled jars in a water bath canner, ensuring they are covered with at least 1-2 inches of water.

Bring the water to a rolling boil, then process the jars:

40 minutes for quarts at sea level.

35 minutes for pints at sea level.

Adjust the time for your altitude if necessary (consult a reliable canning guide).

Cool and Store:

After processing, carefully remove the jars from the canner using a jar lifter.

Place them on a clean towel or cooling rack, and let them sit undisturbed for 12-24 hours.

Check that each jar has sealed by pressing down on the center of the lid; it should not pop back. If it does, refrigerate the jar and use the tomatoes within a week.

Label the jars with the date and store them in a cool, dark place. Properly canned tomatoes can last up to a year.