I make a bunch of jars of these tomatoes each year; I use at least 1 pint per week and sometimes several more. Tasty, easy, fast!
4 cups tomatoes per quart jar
2 tablespoons lemon juice (per quart jar)
1 teaspoon sea salt (I use RealSalt – per quart jar)
I do not peel my tomatoes, primarily because I can my own organically-grown fruit. If you’re using non-organic tomatoes, they should be dipped in boiling water for 60 seconds then into ice water, to peel.
Core tomatoes if necessary; quarter then dice roughly.
Heat diced tomatoes in juice in a large stock pot, stirring frequently. Boil gently for 5 minutes.
Fill hot, sterile quart jars with hot tomatoes, leaving a 1-inch headspace.
Add lemon juice and salt to each jar. Top with hot lids and rings. Process in boiling water canner for 60 minutes (at 3500′ elevation – 50 minutes for lower elevations, adjust for higher).
To use this recipe to make pint jars, use 1 tablespoon lemon juice and 1/2 teaspoon salt per pint jar, process for 45 minutes.