1. Prepare fresh tomatoes for canning by rinsing them and blanching them in hot water for 30-60 seconds.
2. Fill prepared canning jars with peeled whole, half, or quartered tomatoes.
3. Add 1 teaspoon of salt and 2 tablespoons of bottled lemon juice into each quart-sized jar.
4. Tightly pack the tomatoes into the hot jars, using a spoon to press down on the tomatoes and fill the space as much as possible. Do not add canning liquid, and leave 1/2-inch headspace.
5. Remove any trapped air bubbles using a bubble popper tool or sanitized spatula.
6. Wipe the rims with a clean, damp kitchen towel. Cover each jar with a new canning lid, and tighten screw bands around the jars until fingertip tight.
7. Fill a water bath canner halfway with water. Place a jar rack inside and bring the water to a rolling boil.
8. Place the jars into the canner using canning tongs, and add more boiling water until the water level is 1 inch above the tops of the jars.
9. Wait until the water returns to a vigorous boil before covering the canner with a lid and setting a timer. Process the sealed quarts and pint jars in the boiling water bath per elevation.

Processing Time

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

Post Processing

1. Once the time is up, remove the lid from the canner. Allow the jars to sit in the water for another five minutes.
2. Use a jar lifter to carefully remove the jars and place them on a clean towel-covered countertop. Let them sit undisturbed for 12-24 hours at room temperature.
3. Remove the screw bands and check the vacuum seal by tapping the lid with a spoon or pressing with your finger. If the lid flexes up and down, it is not sealed. If the lid doesn’t move, it is properly sealed.
4. Label sealed jars with the contents and add the date. Store labeled jars in a cool, dry, dark place.