Clean stem and slice evenly. Place in jars - add 1 teaspoon salt to a quart or 1/2 teaspoon to pints. Place on rack in cold packer. Fill jars with cold water and seal. Fill cold packer to jar shoulder. Boil 6 or not more than 8 minutes for quarts and 3-4 minutes to pint. To prepare for a meal, drain, dip in flour and fry crisp. Very good. Much better than fresh tomatoes as they don't have that green acid taste.