Fresh Canned Tomatoes
21/2 to 31/2 pounds ripe tomatoes (8 to 11 medium) per quart
Citric Acid or bottled lemon juice
Glass canning jars with lids and bands
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Wash tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
Add 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice to each hot quart jar. Add 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice to each hot pint jar.
Pack tomatoes into hot jars leaving 1/2 inch head space. Ladle hot water over tomatoes, again leaving 1/2 inch headspace. . Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip-tight.
Process filled jars in a boiling water canner 40 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Each quart jar will yield about 8 servings.
Note: Recipe is too variable for meaningful nutritional analysis.