Step1 : Hot clean jars.
put them in the dishwasher run them thru a rinse and heat cycle. By the time you get the tomatoes ready, so are the jars.
|Peel, Skin slides right off.|
|That's my fancy chopper that my bestest friend got me in Boston, cause that's how we roll.|
Each pint needs 1 tablespoon lemon juice (quart = 2T)
1 teaspoon salt per pint ( quart = 2t)
Add the tomatoes. Blue book says to remove air bubbles but since my tomaotoes were chopped, that wasn't an issue. And leave at least 1/2 inch of headspace at the top pf the jar. Wipe around the rim.
Step5 : Process the jars. (technical term for boil them in a huge pot) This is what seals the jars.
Remove the flips from the boiling water and place them on top of the CLEAN rim. Screw the rings on hand tight. And place them in the canning processor (huge pot of boiling water)