1. Slice tomatoes thicker than you would if you were going to fry fresh tomatoes.

2. Use big mouth jars.

3. Fill jars. Do not press in jars.

4. 1/2 teaspoon salt in each jar. I don't use any salt.

5. Use cold bath canner.

6. Fill jars with warm water from sink. Have canner on stove with water getting warm.

7. Let tomatoes come to a hard rolling boil. Then turn eye of stove off. Leave canner on stove until the next day or completely cold.

8. When getting ready to fry, drain and roll in meal. Don't be rough with the tomatoes.

9. Use meal and add a little flour.

10. I put a pack of Sweet and Low in my meal and flour mixture.