Ingredients

4-6 pounds tomatoes, blanched, cored, and peeled
4 tablespoons bottled lemon juice
1 teaspoon salt
2 (1 quart) Canning Jars with lid

Directions

Place tomatoes in a large saucepan, sprinkle with salt, and cover completely with water. Bring to a boil and let cook for 5 minutes. Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. Add 2 tablespoons lemon juice to each quart. Scoop tomatoes into the jars filling within 1/2 inch, then ladle the hot cooking liquid into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.

Serving Suggestion: Use these home-canned tomatoes in your favorite sauce or soup for a taste of summer throughout the year.