You asked so hear it is !

Although i like to can many things this item is the one i find the most versatile and dearly missed when the shelf is empty. There are so many uses for canned Tomatoes that a well stocked pantry cannot do without them, Tomato Dumpling's , Goulash, Swiss steak, Chili, the list goes on and on so don't let yourself be without one of the most used products you can grow and can in your own garden and home. Always start with good size ripe tomatoes !

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3 lb tomatoes (per quart) ½ teaspoon citric acid (per quart) 1 teaspoon salt (per quart, if desired) I USE THE WATER BATH METHOD
Directions:
Wash tomatoes. Using a collapsible wire basket, dip in boiling water for 30-60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add ½ teaspoon of citric acid per quart of tomatoes directly to the jars before filling with tomatoes. Add 1 teaspoon of salt per quart to the jars, if desired.  Always start with CLEAN Hot jars ! after filling the jars make sure to wipe the rim and threads of the jar clean, add your lids then screw on the bands tightly. Stand filled jars on the rack in your canner. Add hot water to cover jars by 1 to 2 inches, put the lid on your canner. Heat water to steady,gentle boil, process pints for 40 min, quarts 50 minutes. After removing jars cool for at least 12 hours, test your seals if seals are good you may remove the bands and store in a cool place for future use.      If you have a favorite recipe that you can, please share it with us so we can give it a try !                                                                                       ~    Windy   ~