Canning tomatoes

I have to admit that by the time it was time to can tomatoes, I was pretty much over canning tomato products, but I had about 35 lbs of tomatoes that needed to be dealt with. I set up the blanching, coring, and cutting operation in the laundry room. I scrubbed my laundry sink so that it was immaculately clean and filled it with cold water. I set up my induction cooktop and set a pot of water on it to boil.

I blanched the tomatoes in batches and waited until they were all blanched to cut, core, and peel them. I put them in my tall Rubbermaid food storage containers.

I use the hot pack method from the Ball Blue Book so I put them in a pot and covered them with water and brought them to a gentle boil for 5 minutes.

Then I put 2 tbsp lemon juice and 1 tsp salt in each of my sterilized quart jars and filled them with tomatoes leaving 1/2″ head space. I processed them in my hot water canner for 45 minutes.