canning tomatoes

How To Make canning tomatoes

• 
  Step 1
  Working with 4-5 tomatoes at a time, place in a pot of boiling water for 2-3min till the skin splits
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  Step 2
  Remove from water and place in cold water. Put more tomatoes in boiling water
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  Step 3
  Working over a bowl so it catches the juice, peel and core each tomato and cut in half. Discard skins. Repete all the above processes till you have finished all your tomatoes.
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  Step 4
  Working with hot sterilized jars, add bay leaves, salt and lemon juice to each jar.
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  Step 5
  Fill each jar 3/4 full of tomatoes, use a wooden spoon to push down tomatoes to remove air bubbles. Finish filling jars within 1/2 inch of the top with remaining juice from bowl.
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  Step 6
  Wipe tops off and place hot sterilized lid on each jar. Screw ring on tight.
• Step 7
  Place jars in canner or large pot, cover with at least 1/2 inch of water, bring to a rolling boil then reduce to a simmer and process for 45min
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  Step 8
  Turn heat off and let jars sit in pot for 5min before removing. Remove and set on counter. As jars seal you will hear a "pop" and you will notice the jar lid will be concave slightly. This means you have a good seal. After 24hr wipe clean and label, store in a cool dark place. Use within one year for best quality
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