Select Tomatoes: Use ripe, firm tomatoes. Avoid overly soft or unripe fruit.

Clean Tomatoes: Wash thoroughly under warm water, removing dirt and stems. Core each tomato by cutting out the tough stem area.

Blanch Tomatoes: Place tomatoes in boiling water for about 1 minute until the skins begin to crack.

Cool: Transfer blanched tomatoes into a bowl of ice water for 1 minute.

Peel Skins: Rub the tomatoes gently; the skins will slide off easily. Discard skins.

Sterilize Jars: Wash jars in warm, soapy water. Place them in the canner, cover with water, and simmer until ready to use.

Warm Lids: Place lids in a saucepan of warm water on low heat.

Dice Tomatoes: Use a sharp knife to chop peeled tomatoes into small pieces.

Cook: Place 2 cups of diced tomatoes in a pan and bring to a boil. Mash with a potato masher to release juice. Add the rest of the diced tomatoes and simmer for 5 minutes.

Add Lemon Juice: Remove jars from the canner using a jar lifter. Add 1 Tbsp lemon juice to each pint jar.

Fill Jars: Use a funnel to ladle hot tomatoes and juice into jars, leaving ½ inch of headspace.

Remove Air Bubbles: Run a knife or bubble removal tool along the inside edges of the jar to release trapped air.

Season: If desired, add ½ tsp salt to each jar.

Clean Rims: Wipe the rims with a damp paper towel to ensure a clean seal.

Apply Lids and Rings: Place lids on jars and screw rings until fingertip-tight.

Canning: Place jars in the canner, ensuring they’re covered with at least 1 inch of boiling water. Process pint jars for 35 minutes (adjust for altitude if necessary).

Cool: Turn off heat, remove the lid, and let jars rest in the canner for 5 minutes. Remove jars and let cool on a towel for 24 hours.

Check Seals: Press the center of each lid. If it doesn’t flex, the jar is sealed.

Label and Store: Write the date and contents on each jar and store in a cool, dark place for up to 1 year.