Wipe tomatoes, cover with boiling water, and let stand for 30-60 seconds or until skins may be easily removed. Dip or rinse in cold water. Remove skins. Cut out cores and scoop out as much of the seeds as possible, if desired. Remove green spots and discard.

Cut tomatoes into chunks, halves, or quarters. Tomatoes may also be left whole or cut into halves.

When canning paste type tomatoes (or Italian plum tomatoes), they are particularly well suited to being packed whole (skins removed).

Add 2 teaspoons bottled or fresh lemon juice, 1 tablespoon of wine vinegar or 1/2 teaspoon citric acid to each quart jar or half as much to each pint jar. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon to each pint jar.

Fill jars leaving 1/2 inch headspace. Remove bubbles. Wipe rim. Place hot lid on jar and screw on cap lightly. Do not force (read instructions on box of canning caps).

Process in a boiling water bath for 50 minutes or for 25 minutes in a home pressure canner at 10 PSI.