Categories: Canning

Ingredients

• Tomatoes
• Lemon juice

Directions

1. Start boiling water in the canner 1/2 full of water

2. 13# tomatoes per 9 pint jars

3. Do about 5 medium tomatoes at a time:

4. Wash

5. Score with X

6. boil for no longer than 1 min

7. Transfer to ice water

8. Peel skins, remove bruises, core

9. Add 1 TBSP lemon juice to bottom of jar

10. Drop in tomatoes packing gently

11. Fill with hot water leaving 1/2 inch head space

12. Remove air bubbles

13. Wipe rims with paper towles

14. Apply lids that have simmered 10 mins

15. Screw on lids

16. Lower jars into canner – make sure water is 1 inch over jars at all times

17. Process for 40 mins – start timing after water reaches boiling.

18. Supplies:

19. 1 canner

20. 1 pot boiling water to skin tomatoes

21. 1 small kettle to simmer lids

22. 1 med kettle of hot water to top off jars

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