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1. Peel tomatoes.** If desired, cut tomatoes in half. Pack tomatoes into hot sterilized pint or quart canning jars pressing the tomatoes into the jar until spaces between the tomatoes are filled with juice. Leave 1/2-inch headspace. Add 1 tablespoon lemon juice to each pint or 2 tablespoons lemon juice to each quart. If desired, add 1/4 to 1/2 teaspoon salt to each pint or 1/2 to 1 teaspoon salt to each quart. Wipe jar rims; adjust lids and screw bands.
2. Process filled pint or quart jars in a boiling-water canner for 85 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.