Home Canned Tomatoes
You will need:
The usual canning supplies (but no canning bath)
Prep jars by washing them in the hot cycle in the dishwasher. Also wash your canning funnel and ladle at the same time.
Put several quarts of water on to boil.
Clean sink thoroughly, rinse, and insert stopper.
Fill sink with sorted tomatoes (plum and “canners” are best).
When water boils, pour over the tomatoes to loosen the skins.
Skin and dice the tomatoes into large chunks, placing the chunks into a soup pot (mine holds 12 quarts).
Cook the diced tomatoes for 20-25 minutes, stirring frequently.
At the same time, set up the canning jars, and boil the lids and bands. Leave the lids in the hot water until you are ready to use.
When the liquid level has risen to be almost even with the tomatoes being stewed, you are ready to begin canning.
Stir the tomatoes well
Using a canning funnel and ladle, ladle the hot tomato mixture into the jars until they are just below the rim of the jars.
Add 1/2 teaspoon kosher salt to the top each jar.
Place the now-sterile lids on each jar and add the band.
Screw down the band as tight as you can. You will want to use a towel to help hold the jar in place when tightening the band. Those jars will be hot!
Clean up the mess and then sit back and wait for the musical ping of each jar as it cools and seals.
The magic to this method is that you don’t have to use a canning bath. Tomatoes are acid enough not to need a canning bath to help preserve them.
I use the canned tomatoes in soups, stews chili or sometimes just heat up and serve over hot white rice, southern style. It goes great with a fish fry. Because these tomatoes still have seeds in them, they do not work the best for spaghetti sauce. You can use it that way and still produce a delicious sauce, but it will be a bit watery because of the seeds.