Canned Tomatoes

Preserving tomatoes is easy and quick. Instead of a water bath canner, I used a large soup pot with a folded cloth on the bottom. Use as many tomatoes as desired.

Preheat oven to 425. Wash tomatoes and cut in half or quarters, depending on size. Roast 5 minutes until just beginning to soften. Tomatoes will begin giving off juice. Peel skin from tomatoes and squeeze gently to remove liquid. Be careful as tomatoes will be hot. Stuff the tomatoes into canning jars until within 1/2″ of the top. Push down to make sure no air bubbles remain.

Clean rims, place fresh canning lids on top, and process in a water bath canner for 10 minutes for pints or 15 minutes for quarts.

Remove and allow to cool overnight without disturbing. In the morning, check seals. Store any unsealed jars in the refrigerator and use within a week.

Canned Tomatoes

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