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1
Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
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2
Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.
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3
Sterilize your jars (I do this in the dishwasher).
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4
Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
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5
Throw out the remaining pulp and return the juice to the stock pot.
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6
Bring back to a rolling boil.
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7
Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
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8
Pour into jars leaving 1/2 inch air space.
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9
Place jars into canner and boil for 25 minutes.
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10
DONE!
