Wash tomatoes. Dip tomatoes in hot water (12 or less at a time). Put in cold water.
Slip skin (remove skin). Core tomatoes and put in quart or pint jars. Do not add water, salt or sugar. Do add lemon juice when jar is full (1 tablespoon for quart jar or 1/2 tablespoon for pint
jar). Wipe mouth of jars clean, then put on lids and bands.
After you fill each jar set the jar in the canner rack. Make sure the rack is hooked on the edge of the canner, up off the bottom of
the canner not sitting on the bottom of the canner. The water can be hot but do not have the heat on the burner yet.
When canner rack is full, unhook the rack from the edge of the canner and
lower the rack into the water so it sits on the bottom of the canner.
Bring thewater to a gentle rolling boil, put the lid on the canner and boil 45 minutes for quarts or 30 minutes for pints.
Remove the entire rack filled with jars from water or you can take out one jar at a time using a jar grabber. Keep jars out of draft. Cool for 12 hours.
Remove band and wipe dry. I put my bands back on. Store in dry, dark area.
Enjoy!
