You'll need 22 pounds of ripe tomatoes, water, Ball Citric Acid (or bottled lemon juice), and salt.....along with quart jars, lids and bands (I used regular, not wide-mouth).
Prepare your boiling water canner. Heat jars and lids in simmering water until ready for use (do not boil) and set bands aside.
Wash tomatoes. Dip in boiling water for 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
Add 1/2 tsp Ball Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar.
Pack tomatoes in hot jars leaving 1/2 inch headspace.
Add 1 tsp salt to each quart jar.
Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 1 hour and 25 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. ENJOY!
https://www.freshpreserving.com/
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