Wash tomatoes. Scald in boiling water long enough to remove peel (1/4 minute). Plunge into cold water. Peel, core, quarter and firmly pack into Kerr jars to within 1/2 inch of top. Add no liquid. Add 1 teaspoon salt and 2 Tablespoons lemon juice to each quart jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath.
Process: Pints 35 minutes
Quarts 45 minutes
NOTE: Open kettle Method of canning should not be used for canning tomatoes. This method seldom sterilizes tomatoes. Without sufficient heat to sterilize the food, or if the food is contaminated while transferring it from kettle to jar, spoilage will result. Getting a seal on jars and caps will not prevent this spoilage. There is considerable loss of Vitamin C when the Open Kettle Method is used.
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