1. You will need to skin and core the tomatoes before you can them. Just drop the tomatoes in boiling water for 30 seconds and then place in a cold water. The skins should peel away very easily. Allow two tomatoes per jar (depending on size).
Once the tomatoes are prepped, you will need:- large canning pot (big enough to hold four or five jars and tall enough to cover jars with water and allow it to boil).
-one sauce pan to heat lids
-four or more wide mouth or narrow mouth jars, sterilized (place in oven for 10 minutes at 225 degrees).
-lids and rings to match
-lemon juice and coarse salt
1. Place the tomatoes in jar. Squish the tomatoes down and run a knife along the insde of the jar to remove trapped air. Fill the jar to about 1/2 an inch head space.
2. Add a tbsp of lemon juice and a 1/4 tsp of salt to each jar. The salt is for flavour (optional) but the lemon juice is to bring-up the pH. So use prepared lemon juice in order to be sure you have the right pH.
3. Clean the top of jar. Place lids in simmering water. Do not overheat the lids. Just heat enough to make the rings soft. Place lids on jars and screw-on the rings. Screw rings until they are just tight and then back-up a quarter of an inch. The rings should not be too tight.
4. Place jars in the canner. Top-up with warm water, cover jars and then put cover on pot. Bring to a boil and let boil for 20 minutes.
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