WASH jars and tops/seals, let dry.
BRING 3 quarts of water to a boil in a large pot.
REMOVE hard core where stem attaches with a sharp paring
PLUNGE the tomatoes, 3 or 4 at a time, into the boiling water.
REMOVE to a collander or sieve with a slotted spoon and let drain and
PEEL and then squeeze tomatoes to remove seeds, cut in quarters if very large.
RETURN to collander to allow to drain
USING canning funnel (I make a mess without it) spoon the tomatoes into the canning jars, leaving 1/2 inch of space between the top of the tomatoes and the top of the jar, about halfway up the top shoulder of the
MAKE sure top of jar is clean, screw on tops, hand tight (I usually screw them very tight wihout ill effect).
SUBMERGE jars in boiling water for 40 minutes. Remove with tongs and allow to cool - make sure
tops are tightly screwed on as soon as you can hold the jars.
JAR tops should 'pop' at some point as the jars cool, indicating a good seal - jar top will be concave.
STORE in cool, dark
WHEN using, make sure that ingredients look fresh and natural - discoloration can indicate spoilage.
NOTE: Tomatoes are a 'high acid' food which can be canned using this method - for any other food or
vegetable, please check the following publications: USDA Canning Guide Home canning, University of Minnesota. Storage Guide: Food Safety