Tomatoes
Salt
Water
Jalapeno pepper

Select firm and ripe tomatoes. Wash and cover with boiling water. When skin begins to turn loose, dip in cold water. Peel, quarter and pack into pint jars. Add 1/2 teaspoon salt and cover with boiling water or tomato juice leaving 1/2-inch headspace. Process pint (500ml) jars 40 minutes. (If you prefer using quart (1 L) and 1 1/2 quart jars (1.5 L), process for 45 minutes (add 1 tsp. salt to each jar).

Turn off heat, remove cover, and leave jars in water for 5 minutes, then remove to a draft-free place to cool.

For Rotel tomatoes, add one or two slices of seeded jalapeno pepper to the bottom of the jar.