A good recipe for canning tomatoes uses whole and ripe tomatoes, lemon juice, and canning jars with lids. Use Roma tomatoes or another variety that is small enough to fit in the jars whole and is naturally dry.Continue Reading
To more efficiently remove the skins, boil the tomatoes before canning them. Cut a small X at one end of each tomato, then place the tomatoes in a pot of boiling water. Let the tomatoes boil for a minute or so, then remove them with a spoon. Put the tomatoes in a large bowl with ice water to blanch them. When the tomatoes are cool, use the X as a guide to remove the skins of the tomatoes. A paring knife works well for removing tomato skins.
After skinning the tomatoes, return the pot of water to the stove, and let it boil again. Put empty jars and their lids separately into the pot, and boil them for 10 minutes. Pour a small amount of lemon juice in each of the jars once they have cooled, then place tomatoes in them. Pour boiling water into the jars until it covers the tomatoes, leaving approximately 1/2 inch of space at the top.
Add the lids and rime to the jars, and put them back in the boiling water. Cook them for about 45 minutes in the boiling water, and store them at room temperature.Learn more about Food Storage