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- 2-3/4 lbs tomatoes
- 2 Tbsp bottled lemon juice for each quart jar
- 1 tsp salt
- Wash the tomatoes then dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core.
- Cut the tomatoes until they measure about 2 cups.
- Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Use a potato masher to help crush tomatoes and release the juices.
- Stir often and add more tomatoes being careful to avoid scorching. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring.
- Continue until all tomatoes are added, then boil gently for 5 minutes.
- Add 2 Tbsp of lemon juice to each quart jar and then add the hot tomatoes into jars leaving a 1/2 inch to the top of the jar.
- Compress the tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Wipe rim and add the lid adjusting the band until finger tight. Don’t overtighten.
- Process filled jars in a boiling water canner for 45 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Makes about 1 quart