Add 2 tablespoons of lemon juice to each canning jar.
Add ½ teaspoon of salt to each quart jar (optional)
Add chopped tomatoes
Pour boiling water over tomatoes. Fill making certain you leave ½ inch headspace. Remove air bubbles by running a debubbler or plastic knife around inside of jar and tapping bottom of jar gently against counter.
Wipe rim of jars clean and add lid and band
Place jar in a water bath canning pot half filled with warm water. Add additional water so the water cover the jars by 1-2 inches.
Cover pot and bring to a roiling boil. Once boiling, lower temperature so there is a gentle but steady boil. Boil quarts for 45 minutes and pints for 40 minutes. (Add additional time for your altitude - see below)
Remove jars from canner and place on a towel or a baking rack to cool. Do not touch jars or tighten lids until at least 12 hours.
After jars have cooled, check lids for a proper seal by pressing on the center of each lid. The lids should not have any give in the center. Remove bands wipe down jars to remove any residue. Label and store in a cool, dark place.
Notes
Can use ½ teaspoon citric acid in place of the lemon juice
If using pint jars add 1 Tablespoon lemon juice
Adjust recipe based on amount of tomatoes you have available and on the size of your canning pot.
Canning Tips
Wash canning lids in warm soapy water. Place lids in a dish with plain hot water before using. You do not need to boil your lids before using.
Examine jars for any defects, especially along rim. Do not use for canning if you find any chips or cracks.
Use good quality tomatoes. Do not use if rotting or moldy.
Always adjust processing times for your elevation: