Step 1

Wash and dry your tomatoes. Add a large stockpot to the stove over medium heat. Quarter or largely dice the tomatoes and add to the pot. Stir and bring to a shimmer.

Step 2

Place a lid on and let cook for 3-4 hours. The tomatoes will cook down during that time.

Step 3

While the tomatoes are cooking, prep your jars. Place each mason jar in the dishwasher and run on a hot sanitizing cycle. Wash and dry the new rings and seal with hot soapy water. NOTE - the mason jars need to be hot when ready to fill with tomatoes. Adding the hot tomatoes to a cold mason jar glass will result in the jar breaking.

Step 4

Once the tomatoes are finished and the jars are clean, place a canning funnel into the jar and slowly fill the jars with the cooked tomatoes to right under the start of the seal - making sure not to get anything on the rim of the jar! Do not fill all the way to the top. There needs to be room left in the jar.

Step 5

Continue filling until the tomatoes are all used. This will get you approximately 5-quart jars or 10-pint jars full.

Step 6

To each jar place 1/2 teaspoon of salt per PINT jar or 1 teaspoon salt per QUART in each jar. Again make sure not to get any salt or anything on the rim of the jar.

Step 7

Wipe the rims of the jars if any tomatoes are salt have gotten on the seal and rim with a clean dry paper towel.

Step 8

Once the salt is in, place the new lids and seals on and close tightly.

Step 9

Lay a beach towel (or a large towel) on the kitchen counter. Place each jar upside down on the towels and then place another towel on top. Leave wrapped in the towels on the counter overnight or for 24 hours to slowly cool.

Step 10

Once they have cooled completely, double-check that they have completely sealed by placing your finger on top and checking for the top to not “pop”. Once sealed, store in the pantry.

Step 11

Use in any recipe that calls for canned tomatoes.