- 1). Wash the tomatoes under running water to remove any dirt and debris.
- 2). Cut the tomatoes in to 1-inch chunks, or larger or smaller depending on your preference, while removing any bruised, green or decaying spots and discarding them.
- 3). Place the tomatoes in the large pot and heat them for about 10 minutes, until they come to a full boil. Remove from heat.
- 4). Measure the boiled tomatoes. For each 4 cups, add 1/2 tsp. of citric acid to the pot. Stir thoroughly.
- 5). Pour the tomatoes and juice into each jar using the funnel, leaving 1/2-inch headspace.
- 6). Run the plastic knife around the inside of the jar, releasing any air that is trapped with the fruit.
- 7). Place the lids on the tops of the jars, and cover with the rim. Screw on the rim, firmly but not too tightly.
- 8). Fill the hot water canner with water, enough that it will sit above the cans by 2 inches. Place it on the stove and bring it to a boil.
- 9). Place the jars in the canner's rack. Lower it gently into the boiling canner.
- 10
Process 2-cup jars for 35 minutes and 4-cup jars for 45 minutes. - 11
Lift the rack to the edge of the canner. Use the tongs to remove the jars and transfer them to the counter, with a towel underneath. Let them cool for 24 hours. - 12
Press down on the tops to ensure that they are sealed by observing that they curve inward and do not pop up when pressed with a finger. Store in a dark, cool and dry area.
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