Canning Tomatoes Made Easy. Learn how to can tomatoes with this easy recipe that you can use every year to can tomatoes from your garden or farm stand. Canning tomatoes is easy and they are so tasty when captured at the peak of ripeness.
Wash jars and lids in hot soapy water and rinse good.
Drop tomatoes into a pot of boiling water and let sit for 30 seconds or until skin has cracked. Remove tomatoes and set aside until cool enough to handle.
When tomatoes have cooled off, slip off skin and remove cores and imperfections using a corer, melon ball utensil, or knife. Fill jars to within a half to ¾ of an inch of the top, squishing the tomatoes down so the juices cover them. Use a wooden spoon or a spatula around the inside of the jar to get rid of any air bubbles.
Add 1 teaspoon of salt and 2 tablespoons of lemon juice to each jar.
Wipe down the jar rims and place new lids on jars and screw on. Process the jars by placing them in a water bath canner in boiling water for 45 minutes. I always start the water while I'm filling the jars so I don't have to wait as long for the water to boil again once the jars are placed in the canner.