1. Wash pint jars, canning lids, and screw bands in warm, soapy water and rinse well.
2. Sterilize canning jars in boiling water for 10 minutes, then keep the jars warm until ready to fill.
3. Add water to a boiling water bath canner until it is half-full. Cover it with a lid, place it on a stove, and bring the water to a rolling boil.
4. Ladle roasted tomatoes into hot, sterilized canning jars. Sprinkle 1 teaspoon of bottled lemon juice into each pint and stir.
5. Remove air bubbles by pressing down on the tomatoes with the back of a clean spoon, leaving ½-inch of headspace. A bubble popper or chopstick is also effective in releasing trapped air.
6. Wipe the jar rims with a damp cloth or napkin, and place lids on top of the jars. Apply screw bands and screw it until fingertip tight.
7. Load the jars into the boiling water bath with canning tongs. Add boiling water to ensure there is water 1-2 inches above the tops of the jars.
8. Let the water resume a vigorous boil before starting the timer.
9. The processing time will range from 85 to 100 minutes, based on your altitude:

Processing Times

• 85 minutes (0 – 1000ft)
• 90 minutes (1,001 – 3,000ft)
• 95 minutes (3,001 – 6,000ft)
• 100 minutes (6,001ft +)

Post Processing

1. Once processing is complete, turn the stove off and remove the lid from the canner.
2. Remove jars from the hot water with a jar lifter. Place them on a clean, towel-covered counter.
3. Let the jars cool at room temperature for 12-24 hours.
4. Remove the screw bands from the jars and confirm they have a vacuum seal. Press on the middle of the lid of each jar to ensure it doesn’t flex up and down.
5. Label sealed jars and store them in a dark, cool place. For any jars that didn’t seal, reprocess them or refrigerate them and use them within 3 days.