6/29/2020 – Last year’s canned tomatoes were amazingly good so this effort follows that one.

1. Wash and trim raw tomatoes.
2. Remove the skin in a boiling water bath.
3. Trim any damaged parts.
4. Strain in a colander over a large pot. The liquid that drained was used in tomato soup.
5. Fill jars including citric acid
6. Process in the canner at 10 psi for 25 minutes per USDA. But, from Balls web page titled Tomatoes Whole, Halved or Quartered – Pressure Canning. “Process pints and quarts 10 minutes at 10 pounds of pressure in a pressure canner”.

4/17/2021 – Opened one quart and used it in a large chili dish. They smelled great!