Today I have started canning tomatoes. I have a pot simmering on the stove and it smells wonderful!
My sauce is adapted from Presto's manual that comes with pressure canners. It is available online here. The difference between what I do and the manual calls for is that I do not peel the tomatoes.
Wash tomatoes and cut off stems and bad spots. I leave the skin on and whirl in the food processor until liquid. Then strain with a fine mesh strainer to get all the seeds out.
Heat in large saucepan or pot until sauce reaches desired consistency—cooked about half way down. Just before your sauce is finished cooking, give your jars an inspection and then a good hot rinse—I use my dishwasher for this. This is also a good time to read the directions that come with your seals and get ready to use them.
For quarts--add 2 tablespoons of bottled lemon juice. For pints-- add 1 tablespoon of bottled lemon juice.
Pour hot sauce in clean, hot canning jars, leaving 1 inch headspace. Adjust jar lids. Using a nonmetallic utensil, slowly mix the sauce and lemon juice in the jars trying to get all air bubbles out.
Pressure canning: Process at 10 pounds pressure, pints and quarts
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