canning whole tomatoes in 10 steps

Kenny's microfarming tomato experiment is a success.  All 40 plants are producing a huge amount of work for me. I thought I'd share the toil with you. I canned 6 quarts in one nap time session, and now you can too. The mess, however, lingered for hours.  

Step 1. Harvest 

Step 2. Gather your supplies: magnetic lid lifter, wide mouth funnel, jar lifter, clean jars, new lids, and rings

Step 3. Start your water bath and place clean jars and new lids into it as it heats.

Step 4. Core and cut the bottoms with an X.  I highly recommend the Wusthof tomatoe knife for all tomato cutting.

Step 5. Boil for 1 minute, scoop out with a slotted spoon, and then submerge tomato into a bowl of cold water.  Peel off skins by hand being careful not to burn yourself.

Step 6. Pack them whole into hot jars. Push down and squeeze out juices leaving a half of an inch of head space.  Use a chopstick to further release air bubbles.  The Joy of Cooking recommends always hot packing, meaning that you bring the skinned tomatoes to a boil then add them to the jar.  This additional step releases more air before packing thereby conserving freshness and nutrients longer.  I was in a hurry this batch so skipped it.

Step 7. Add 1/2 teaspoon of citric acid or 2 Tablespoons of lemon juice to every quart and half this amount to every pint.  I prefer citric acid because it doesn't mess with the flavors of the tomatoes.
Step 8: Place new lids that have simmered, not boiled, in your water bath for 10 minutes on top of each jar; attach rings.

Step 9: Submerge jars in hot water bath and boil for 45 minutes for quarts and 35 minutes for pints.

Step 10: Store in cool dark place, don't forget they are there, and enjoy them in the winter.