1. Wash tomatoes and cut an X in the bottom end to facilitate peeling. Put them in boiling water in sets of 3 or 4 for a minute to loosen skin.
2. Remove to ice cold water to cool so you can peel them.
3. Peel, core, and slice as you like. Slicing over a bowl is a LOT LESS MESSY and saves the juice for consumption instead of getting it all over everything for you to clean up afterward when you are dead tired.
4. Make sure jars and lids are clean, hot, and ready. Add recommended 2 T lemon juice to each jar for proper pH. I forgot this (again), but I pressure canned them AND measured the pH later. pH is supposed to be below 4.6, and mine was 4.4, which is fine. Just add it for safety, but if you're including slightly under-ripe tomatoes that make your hands start peeling before the end of the evening, you're probably safe if you forget.
5. Leave 1/2 inch headspace . Water bath can for 40 min or pressure can at 10/11 psi for 25 minutes for pints. Then place on racks in a room that is not too drafty and wait for the
"ping"! of the jar sealing. Woohoo!
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