Canning Tomato Quarters

We purchased four boxes of tomatoes and still have a few in our garden as well. These have been washed and tomorrow the process begins for canning some of my "tomato quarters" which I used in baked macaroni and cheese, soups and stews.

Here is how I do the process. I'll photograph the completed jars for you to see.

One of the nice things about this whole process is that the next step for me is to can my tomato quarters. The process is rather simple. I use a bottled lemon juice which is far less expensive and less time consuming than squeezing real lemons. Besides, the acidity level of a jarred lemon juice helps in sustaining the product for longer periods.

• Whole tomatoes
• Wide mouth pint jars, rings and lids
• 1 tbsp. lemon juice FOR EACH PINT

1. Core your tomatoes. Score the top side of the tomato with a sharp knife making an X.
2. Place the scored tomatoes in boiling water until the skin starts to burst and remove them to a large bowl.
3. When they are cool enough to handle, peel the skins and discard them.
4. Cut the tomatoes to the size you want and place them in the jars with the lemon juice. And, if you have made some home made tomato sauce add 1 or 2 tbsp. of that into the jar as well. Note though that is not necessary. OR use some of the tomato water which is what we did this year.
5. Using a spatula go around the edge to remove any air bubbles.
6. Add the lid and ring and loosely tighten.
7. Place the jars in boiling water and boil for 20-25 minutes.
8. Remove from the water, place on a kitchen towel and tighten the lids. When you hear the pop you have sealed in goodness for the long winter ahead.