Canned Tomatoes

Ingredients: 3 lb tomatoes (per quart) ½ teaspoon citric acid (per quart) 1 teaspoon salt (per quart, if desired) sugar (if desired)
Directions:
Wash tomatoes. Using a collapsible wire basket, dip in boiling water for 30-60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add ½ teaspoon of citric acid per quart of tomatoes directly to the jars before filling with tomatoes. Add 1 teaspoon of salt per quart to the jars, if desired. Also, add sugar to offset acid taste, if desired. Raw Pack: Heat water to boiling. Fill hot jars with prepared raw tomatoes, leaving ½ inch headspace. Cover tomatoes in the jars with boiling water, leaving ½ inch headspace. Hot Pack: Put prepared tomatoes in a large saucepan and add enough water to completely cover them. Boil tomatoes gently for 5 minutes. Fill hot jars with hot tomatoes leaving ½ inch headspace. Adjust lids and process using a water bath canner or a pressure canner.