Canning Tomatoes

1. Grow and pick tomatoes - try to avoid cracked ones, and don't let them sit too long and begin to rot. (Approximately 23 pounds of tomatoes for a batch of seven 1-quart bottles.
2. Blanch tomatoes by placing them in boiling water for 30-60 seconds. Transfer to a bowl of cold water immediately.
3. Remove cores and peelings.
4. Place into jars (pressing them down and going around the edges with a non-metallic spatula/spoon to remove all bubbles) until they just reach the neck.
5. Add 2 tablespoons of lemon juice and 1 teaspoon of salt per quart. The final volume should be about 1/4-1/2 inch from the rim.
6. Wipe off the rim and threads of the jar with a damp, clean cloth.
7. Place lids on and screw down evenly and firmly, just until resistance is met-fingertip tight.
8. Set it onto the elevated rack in the boiling-water canner. Water must cover the two-piece caps on the jars by 1 to 2 inches. Add boiling water, if necessary. Put lid on canner. Bring water to a boil. Start counting processing time after water comes to a rolling boil.
9. Process pints 40 minutes, quarts 45 minutes, at a gentle but steady boil.
10. Remove bottles from canner using canning tongs. Set on a towel to cool 12 hours--Most lids will make a popping sound as it cools.
11. Check for seal by pressing on the lid--it should not push in.