Instructions

1. Bring a large pot of water to a boil. Fill the sink with ice water.

2. Put tomatoes into the hot water for 30 seconds. Carefully remove tomatoes and place immediately in the ice water. Slide the skins from the tomatoes.

3. Core tomatoes. Slice, chop or leave the tomatoes whole.

4. Put prepared tomatoes into clean, chip free jars. Leave a half inch of space at the top of the jar.

5. Fill the jars with hot water or tomato juice. Clean the mouth of the jar, and tightly screw the lids on.

6. Bring water to a boil in the canner. Place jars in the rack and lower them into the water. Cover and process quart jars for 40 minutes and pints for 35 minutes.

7. Carefully remove jars from the canner. Set jars on a towel covered counter top. Let jars set overnight.