FIRST STEP: Sanitize your jars!

This is SUPER important and a step that cannot be missed. If your jars are not perfectly clean and without any grease or anything on the seal, it could affect the sealing process and not seal properly, causing the tomatoes to spoil, grow mold, and ruin.

1. To sanitize, either run through the hottest cleaning cycle in your dishwasher with only the jars in it.
2. OR place them in a large pot of boiling water for 5 minutes, fully submerged (use tongs to place the jars in and out of the boiling water). 
3. Place them on a drying rack or a towel on the counter and face up to air dry completely before using. 
4. Wash and dry the new rings and seal them with hot, soapy water, then let them air dry completely. (Note - I recommend using brand-new seals for this process).

Cooking Tomatoes

1. Wash and dry your tomatoes. Add a large stockpot to the stove over medium heat. Quarter or roughly dice the tomatoes and add to the pot. Stir and bring to a simmer.
2. Place a lid on and let it cook for 3-4 hours. The tomatoes will cook down during that time.
3. While the tomatoes are cooking, prep your jars - see instructions above. NOTE - the mason jars need to be hot when ready to fill with tomatoes. Adding the hot tomatoes to a cold mason jar glass will result in the jar breaking.
4. Once the tomatoes are finished and the jars are clean, place a canning funnel into the jar and slowly fill the jars with the cooked tomatoes to right under the start of the seal, making sure not to get anything on the rim of the jar! Do not fill all the way to the top. There needs to be room left in the jar.
5. Continue filling until the tomatoes are all used. This will get you approximately 5-quart jars or 10-pint jars full.
6. To each jar, place 1/2 teaspoon of salt per PINT jar or 1 teaspoon of salt per QUART in each jar. Again, make sure not to get any salt or anything on the rim of the jar.
7. Wipe the rims of the jars if any tomatoes are salt have gotten on the seal and rim with a clean, dry paper towel.
8. Once the salt is in, place the new lids and seals on and close tightly.
9. Lay a beach towel (or a large towel) on the kitchen counter. Place each jar upside down on the towels, and then place another towel on top. Leave wrapped in the towels on the counter overnight or for 24 hours to slowly cool.
10. Once they have cooled completely, double-check that they have completely sealed by placing your finger on top and checking for the top to not “pop”. Once sealed, store in the pantry.
11. Use in any recipe that calls for canned tomatoes.