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1
Wash 8 qt jars, lids and rubber seals in warm soapy water and rinse.
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2
Place the jars and lids in boiling water for 30 seconds to sterilize them.
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3
Wash a large canner and lid and dry.
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4
Peel and core the tomatoes and cut into halves or possibly quarters.
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5
For the Raw Pack method: Pack the raw tomatoes into canning jars to 1/2-inch from the top.
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6
Add in 1 tsp.
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7
salt and 2 tsp.
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8
white wine vinegar or possibly lemon juice to each qt of tomatoes.
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9
For the Warm Pack method: Bring the raw tomatoes to a boil in a stainless steel pot.
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10
Then pack into jars to 1/2-inch from top.
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11
Add in 1 tsp.
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12
salt and 2 tsp.
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13
white wine vinegar or possibly lemon juice to each qt.
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14
Be sure the tomatoes are covered with their juice.
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15
For either method (raw or possibly warm-pack) be sure to wipe the necks and tops of each jar, fit with a rubber seal and lid, and seal.
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16
Fill the canner (it should be deep sufficient which the level of the water will be 3 to 4 inches above the tops of the sealed jars) two-thirds full with water.
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17
Place a rack inside the canner so the jars will not touch one another or possibly the sides of the canner.
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18
Bring to a boil.
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19
Place the jars in the rack and process raw-pack tomatoes for 50 min, warm-pack tomatoes for 45 min.
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20
Immediately remove the jars from the boiling water and let sit several inches apart on a cooling rack or possibly kitchen towel, away from drafts till cold.
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21
After the jars have cooled, check the seals to see which the top resists the pressure of your finger.
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22
If there is some give, chances are high which it is not properly sealed.
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23
In which case, either eat the tomatoes immediately or possibly transfer to another sterilized jar and process again.
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24
Label the jars and store in a dry, dark place.
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25
This recipe yields 6 to 8 qts.
