Canning Whole Tomatoes

What you need:

• Fresh Whole Tomatoes
  
• Canning Salt
  
• Boiling Water
  
• Paring Knife
  
• Clean canning jars and lids and rings
  

Wash tomatoes ~ place in bowl or sink

Boil Hot water to scalding temp

Pour hot water over tomatoes

Let sit for a few minutes to loosen tomato skins

Make sure jars do not have any cracks or chips anywhere 

Core tomato tops (stem area) and bottom (blossom area) ~ be sure to get all the white out of the area

peel the skins off the tomatoes and put them into jars

Put 2 tsp canning salt in quart jars or 1 tsp canning salt for pint jars

wipe the jar rims off so they are dry 

put canning lids in hot water for 4-5 minutes

put lids on jars and tighten rings

Place jars in canner and process 15 minutes for pints and 30 minutes for quarts

Cover with enough water to be about 2"+ above jar lids (be sure there is no empty spaces in pan to prevent jars hitting each other and breaking)

When done processing, remove from boiling water and place them on a towel and let sit for 24 hours

Lids should be tight, if they have any give they did not seal properly and need to be resealed or put in refrigerator