Nothing tastes better than home canned tomatoes. Once you being this endeavor you will have to continue. Store bought will never compare to the flavor of your own home canned tomatoes.
Things You Will Need
1 bushel canning tomatoes (found end of August and September)
1 clean kitchen
1 pack of 12 wide mouth canning lids and jars
2 large cooking kettles - one for blanching and one for cooking tomatoes
at least 4 clean dry towels
at least 2 wet clean clothes
1 small pot with water for boiling water for lids
While your tomatoes are cooking and you are stirring, prepare an area for your canned tomatoes. Place a towel down in a draft free area. Gather your clean jars - dishwasher clean are best if you have one. If not wash your jars in hot soapy water, rinse and dry thoroughly. Put one tablespoon of kosher salt and one tablespoon of vinegar in each jar. Don't forget to keep stirring your tomatoes. You should start to see some foam accumulate. Some people scrape off the foam. I just keep stirring until it disappears and the tomatoe color deepens into a richer red.
Step 4Now, turn on the little pot with water to boiling. Add in your lids. Let them boil 2 -3 minutes and turn off. Set your clean canning jar (with the salt and vinegar in it) by the kettle of boiling tomatoes. I set it on a small plate for easier clean up. Caution! There will be splattering. Put your funnel on your jar and ladle in your tomatoes. Be careful to not splash yourself. This is really hot liquid! Fill up to the threads on the jar. If you overfill your jar will not seal properly. If this happens refrigerate and use as soon as possible.
Take your wet cloth and wipe the outside threads and the top of the rim to remove all tomatoe residue. Now, take the dry clean cloth and dry the rim. With your tongs grab a lid and dry thoroughly. Please the lid on the jar. Take a ring and screw it on. Not too tight, just snug. Wipe off with wet clothe and place on towel in designated area for your jars. Repeat the jar filling process.
From start to finish for 4 quarts it takes about 1.5 hours. The results are very rewarding especially during the cold winter months when you are whipping up your famous chili or goulash.
Tips & Warnings
P.S. This may be an old wives tale - I am told if you are canning while pregnant the jars may not seal properly!