Canned Whole Tomatoes
2.5 to 3.5 pounds tomatoes per quart
bottled lemon juice or citric acid
Select fresh, firm, ripe, tomatoes. Wash thoroughly and drain.
Place tomatoes in a wire basket and lower into a sauce pot of
boiling water. Remove after 30 seconds and dip into cold water.
Remove core, skin, and any green spots. Add water to cover. Boil
tomatoes for 5 minutes.
Pack into hot jars, leaving 1/2 inch head space. Add 1/2 teaspoon
citric acid, or 2 tablespoons lemon juice, per quart (1/4 teaspoon
/ 1 tablespoon 1 per pint.). Add 1 teaspoon salt to each quart
(1/2 teaspoon per pint), if desired. Remove air bubbles with a
non-metallic spatula. Adjust caps. Process pints 40 minutes,
quarts 45 minutes, in boiling water bath.