Quartered Tomatoes
Wash tomatoes
Cut out cores and any bad spots
Blanch for 1 minute or until tomato skins start to pull away
Remove skins, quarter, and place in sterilized jars
For each quart jar add 1 teaspoon of salt and 1 teaspoon of lemon juice
Leave 1/2 inch head space (generous 1/2 in.)
Pressure can at 10 lbs. for 25 minutes (adjust for altitude as needed)
Tomatoes can be water bathed (for our altitude it would be 90 min.). Pressure canning is much quicker and time is very valuable at this point in our season. None the less both methods are currently approved and water bathed tomatoes are better than none!
