Preserving Tomatoes

Diva’s Memories of Recipes   Preserving & Canning Tomatoes
Inspiration: I have been canning since 1981 when I was carrying my first child.  It's totally rewarding.  I canned 118 jars of tomatoes that year.
Ingredients: Tomatoes Lemon Juice or Vinegar Canning salt (if you want to freeze your tomatoes, use the peeling process in the instructions and put in ziplock bags, remove air and freeze. Some people do not slip the skins off, but I do.) You can also add onions and bell peppers to make stewed tomatoes.	Instructions:  Prepare Tomatoes as follows: Bring a large kettle of water to boil.  Have a large basin close by with cold water.  Add tomatoes to boiling water (I usually count to 60 while I am doing other things) Remove tomatoes to cold water basin with a slotted spoon.  Once they are cool to handle, remove the stem and slip the skins off.  Boil jars for about 10 mins to sterilize or put them in the dishwasher. Remember to do the lids also to soften the sealant.  You can either slice the tomato in half or quarters or leave them whole. Stuff the tomatoes in the jars.  (*I get 8 halved/quart and 8 quarters/pint jar) Add 2 tablespoons of lemon juice or vinegar with a pinch of salt.  Leave 1/2 inch head space to top of jar. Wipe the edge of the jar top and put lids & bands on.  Lower the jars carefully into large canning kettle of boiling water and boil about 25 mins.  Remove jars carefully to a heat resistance surface and listen for the lids to pop and seal.  Store jars in cool dry place.
Variation:  My Grandma use to add a carrot to the jar to lower the acid:)