Canned tomatoes -- (from Bernardin Home Canning Guide, revised edition, 1975)

firm ripe tomatoes blanched - submerge tomatoes in boiling water for 30 to 60 seconds. Transfer immediately to ice water. Skins will slip off easily and core. Halve tomatoes.

water to boil tomatoes in

1 tbsp bottled lemon juice to each pint (500 ml) OR 2 tbsp bottled lemon juice for each quart (1L)

Bring tomatoes to a boil in water and boil gently for 5 minutes.

Ladle tomatoes into hot sterilized jar within ½ inch of top rim (head space) add correct amount of bottled lemon juice. Add hot water to cover leaving ½ inch head space. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ½ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band until fingertip tight. Place jar in canner. Repeat for remaining tomatoes.

Cover canner; return water to a boil; process 47 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

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