• Wash tomatoes. Peel by blanching in boiling water for 30-60 seconds and immediately putting them in ice water, then peel. Peeling is optional; you can process them with skins on. Half or quarter the tomatoes, removing the stem and core.

Packed in Water Method

• Bring water to a boil and keep hot.
• Add 2 tbsps of lemon juice and 1 tsp of salt (optional) to each quart-size jar. If using pint-sized jars add 1 tbsp of lemon juice and 1/2 tsp of salt.
• Pack raw tomatoes into the jars and pour hot water over the tomatoes. Leave 1/2 inch of headspace. Using a knife, remove the air bubbles.
• When you're almost done preparing your tomatoes, put water in the canner and heat over medium-high heat to start warming the water.
• Wipe rims and put lids on. Tighten to fingertip tight.
• Once all the jars are ready put them carefully in the canner using a jar lifter. Water should be covering the jars by 1 inch. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process quart jars for 45 minutes (pints for 40 minutes).
• When the timer goes off, turn the heat off and remove lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. After 12-24 hours check for proper seals. Store in a cool, dry place with the rings off.

Packed in Juice Method

• Add 2 tbsps of lemon juice and 1 tsp of salt (optional) to each quart-size jar. If using pint-sized jars add 1 tbsp of lemon juice and 1/2 tsp of salt.
• Pack raw tomatoes into the jars and press tomatoes down until juice fills the available space. Leave 1/2 inch of headspace. Using a knife, remove the air bubbles.
• When you're almost done preparing your tomatoes, put water in the canner and heat over medium-high heat to start warming the water.
• Wipe rims and put lids on. Tighten to fingertip tight.
• Once all the jars are ready put them carefully in the canner using a jar lifter. Water should be covering the jars by 1 inch. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process pint or quart jars for 1 hour 25 minutes.
• When the timer goes off, turn the heat off and remove lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. Check for proper seals. Store in a cool, dry place with the rings off.