Canned Tomatoes

10 lbs plum tomatoes or 10 lbs sun jersey tomatoes
4 teaspoons coarse salt
2 teaspoons citric acid


Clean and sterilize jars, bands, and covers; prepare canner and maintain water at a simmer.

Bring a large pot of water to a boil; prepare an ice water bath.

Wash tomatoes and cut an "x" into the bottom of each (this will facilitate removal of the skins).

Blanch tomatoes (in batches) about 15 seconds, then place in ice water bath.

Peel skins, then place tomatoes into a large saucepan.

Cover with water, bring to a boil, cover, reduce heat, and simmer 5 minutes.

Using tongs, or a slotted spoon, fill jars halfway with tomatoes.

If using pint jars, add 1/2 teaspoon salt and 1/4 teaspoon citric acid (double the amounts if using quart jars).

Fill jars with tomatoes, pressing down to pack jars.

Ladle cooking liquid in to within 1/2 inch of headspace.

Use chopsticks, or similar, to run around area between tomatoes and jar sides to release any air bubbles; press tomatoes down; repeat 3 times.

Wipe rims and threads then screw on tops.

Lower jars into water bath, being sure water covers jar lids by 1 or 2 inches.

Bring to a rolling boil; process pint jars 40 minutes, quarts 45.

Turn off heat, remove lid, and let jars sit for 5 minutes; allow jars to cool 12 to 24 hours on counter.

Press on lids to check for a good seal; label and store in a cool, dark place.

Re-process any jars that need to be re-sealed.