Tomatoes - Packed In Own Juice (Canning) - cooking recipe

Ingredients

2 1/2 - 3 1/2 lbs tomatoes, per quart
bottled lemon juice
salt (optional)

Preparation

Place tomatoes in a wire basket and lower into a large saucepot of boiling water.
Blanch tomatoes 30 to 60 seconds or until skins start to crack.
Remove from boiling water.
Dip immediately into cold water.
Slip off skins; trim away any green areas; cut out core.
Leave tomatoes whole or cut into halves or quarters.
Add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar.
Pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace.
Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired.
Remove air bubbles.
Adjust two-piece caps.
Process pints and quarts 1 hour and 25 minutes in a boiling-water canner.