Canned Green Tomatoes - cooking recipe

Ingredients

sliced green tomatoes (not peeled)
large pot of boiling water
citric acid

Preparation

Slice green tomatoes and set aside.
Bring a large pot of water to boiling.
Sterilize canning jars and lids.
I use a wire basket for putting tomatoes in the boiling water and put enough to fill one jar at a time.
Let tomatoes stay in boiling water ONLY long enough for them to change color, no more than 3 to 5 minutes.
Put into hot jar being sure to layer enough to fill jar.
Pour hot liquid from cooking pot over tomatoes and put a knife tip of citric acid in each jar.
Seal.
You may want to keep an extra small pot of boiling water in case the large pot gets too low on water.