How to Can
When you have a garden full of ripe tomatoes, canning them to preserve them and use all winter is a good idea!
Blanch tomatoes by boiling in hot water for a few quick minutes.
Immediately plunge tomatoes into ice water. Peel skins off tomatoes.
Quarter and remove core from tomatoes.
Place in clean, sterilized canning jars along with lemon juice.
Fill with boiling water. Wipe rims and add canning lids.
Add canning lids and screw caps. Place in a hot water bath and process.
Cans are processed in water bath for 45-60 minutes. Time depends on size of jars and your altitude.
Once jars have fully cooled, check seal and store in pantry.
Read all directions and safety tips and my full recipe at
Beyond the Chicken Coop