Canned Tomatoes Recipe | PBS Food
IngredientsTomatoesQuart-size glass jar3 tablespoons store-bought lemon juice1 tablespoon salt per (optional)DirectionsPlace tomatoes in boiling water and let them sit for a few minutes until the skin splits. Cool in an ice bath.When they have cooled, core the tomatoes and slip the skin off. Fill the sterilized jar with the tomatoes, removing any air pockets. Be sure to leave 1/2 inch of space at the top of the jar (this is called the head space).