CANNING TOMATOES
The summer of 2020 was the first time Bob and I tried canning tomatoes. We ended the fall with 50+ jars of tomatoes. By the last canning session, we had a pretty good system going.
Boil water in a pot and prep a large bowl of cold water with ice cubes.
Blanch the tomatoes and set immediately in bowl of cold water and remove skins from tomatoes (10 - 20 seconds in the boiling water is all that is required).
In a clean pot of boiling water, dip jars and lids to sterilize (10 minutes).
Fill each jar with tomatoes, really pushing them to fill the jar. If the juices from the tomatoes do not cover the tomatoes, add boiling water. Add 1 - 2 tbsp lemon or lime juice to each jar to curb the acidity.
Lid each jar and wait for the pop to know the lid sealed.
NOTES
* very ripe tomatoes work much better
* tag teaming this with a partner makes the job much easier
* if you don't have lemon or lime juice, we found using vinegar worked just as well