Instructions

• For canning tomatoes you need 10-15 good quality red tomatoes, processing pot for the cans, another pot for blanching the tomatoes, lemon juice as an acidifying agent, knives and wooden spoons. Also, you need 4-5 canning jars to store the tomatoes.
• Wash the tomatoes under running water and dry them with a clean towel. Chop off the core of the tomatoes and make a cross at the bottom with the help of a sharp knife. Put a pan or a large kettle of water to boil on the stove on medium heat. Once the water is boiled place the tomatoes in the kettle and allow them to blanch for a few minutes.
• Take out the softened blanched tomatoes with the help of a spatula or a spoon and place them on a clean plate. Allow the tomatoes to cool before you start peeling the skin or you may burn your hands in the process. Peel off the skin and keep the tomatoes aside.
• Now take the canning jars and start filling them with blanched and peeled tomatoes. Push the tomatoes inside without the risk of squashing them as they are already soft after the blanch treatment. Arrange them nicely inside with the help of a spoon. Now pour some lemon juice in the jars and finally pour in the hot boiled water inside to fill the jars and allowing only some space on top. Close the lids and clean the jars from outside.
• Now comes the final process of canning. Arrange the jars in the canning processing pot and close the lid and allow to boil. Carry on this processing for at least 40 to 50 minutes. Once done let the jars cool and then bring them outside. The lids will get fixed by now. They can be double checked for complete safety. Clean the jars with a soft cloth and arrange them on a shelf. Your canned tomatoes are absolutely ready to be stored.