Tomato Canning

Prepare tomatoes in the way you like. Some people plunge them in boiling water to skin them. I actually peel mine with a knife. Sterilize your jars and lids as you normally would. You don't cook your tomatoes, just pack them, either whole or cut into pieces (I like mine whole) into jar, filling to the top. Pack it good and full. I add about a teaspoon of salt to a quart, but this is optional. Put on lids and rings and sit on a cookie sheet. Place in 250 degree F oven for 2 hours. Turn the oven off and leave the door closed for 12 hours or over night. When you take your jars out, check to make sure all have sealed.