Easy Canned Whole Tomatoes

1. 1

   Remove tomato skins by blanching them in boiling water for 30 seconds. Gently remove skin.

2. 2

   With a toothpick, carefully puncture tomatoes and gently squeeze out all seeds. Try to not cause damage during this process.

3. 3

   Place tomatoes in a large pot and gently simmer for 5 minutes. Remove from heat.

4. 4

   Pack tomatoes tightly into properly sterilized pint jars leaving 1/4 inch of headroom.

5. 5

   Add 1 T. of pickling vinegar along with water mixture to each pint leaving 1/4 inch of headroom. Process in boiling water canner for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.