Tomatoes, unpeeled
1 tsp. canning salt (to each quart)
1 tsp. sugar (to each quart)

Wash tomatoes. Do not peel. Put in pot and press down slightly to make liquid. Boil until peelings curl up. Put through colander to extract juice. Measure juice. Add salt and sugar to each quart. Bring back to boiling point. Put in hot sterilized jars and seal.