Instructions

1. Select firm, ripe tomatoes (not-low-acid varieties). Use 9 pounds of tomatoes or about 34 medium tomatoes. Remove core and blossom ends. Cut into quarters. Simmer tomatoes in a large pot until they are soft. Stir often to prevent sticking at the bottom of pan.
2. Juice the tomatoes through a sieve to remove seeds and skins. Return the juice to the pot and heat to a slow boil. For pint jars, in each hot, sterilized pint jar add 1 teaspoon lemon juice and ½ teaspoon canning salt. For quart jars, in each hot, sterilized quart jar add 2 tablespoons lemon juice and 2 tablespoons canning salt.
3. Ladle hot juice into jars, leaving a ½-inch headspace. Wipe jar rims and threads. Place hot metal lids on jars and screw bands on tight. Place jars on a rack in a boiling-water canner. Make sure 1 inch of water covers all jars. Cover canner and adjust heat to bring water to a rolling boil. Process pint jars 35 minutes and quart jars 40 minutes. Turn off heat and remove cover. Remove jars from canner and place on a towel on the counter. Let cool at least 12 hours.

Recipe courtesy Pat Berry