Tomatoes

My tomatoes won a Second Place ribbon at the 2011 Tillamook County Fair.  They also won a Blue Ribbon at the 2012 Tillamook County Fair!

Tomatoes are fairly easy to can.  I just do mine cut in half.  I use them for chili, spaghetti sauce, pizza sauce and stews.  I just drain the water and puree the tomatoes.  I use it in place of store-bought tomato sauce and canned tomatoes.

Tomatoes

Before you begin on your tomatoes - have a large pot filled 2/3 with water.  Set on stovetop and bring to a boil.  Turn down the heat -but make sure the water is boiling gently.  Put lids in saucepan, cover with water and place on stove as well.  You want the water to get hot but not boil.
Have an extra pot of water boiling as well.  This is for filling your jars.

Wash tomatoes.  Dip in boiling water for about 30-60 seconds - not very long.  Just until you see skins start splitting.  Dip in cold water.  (It helps to have half your sink filled with cold water ahead of time.)  I remove the core (top of tomato where the stem grows) and slip off the peels.  You can leave your tomatoes whole or cut in half.  I cut mine and start filling jars as I go.  Really pack your tomatoes in there - leaving 1 inch headspace.  Add 1 tsp salt/quart OR 1/2 tsp/pint.  Also add 2 tsp lemon juice/quart OR 1 tsp lemon juice/pint.  Add enough hot water to cover the tomatoes.  Run a knife around the inside of the jar to check for air bubbles.  Add more water if necessary.  Wipe rims, add lids and bands.  Process in water bath canner making sure water covers the tops of the jars.  Quarts are 45 minutes up to 1,000 feet.  Pints are 40 minutes up to 1,000 feet.