Fresh tomatoes from the garden
Salt

Wash, scald, peel and core tomatoes. Puree in blender or food processor. Simmer and spoon off foam. Stir frequently. One teaspoon salt may be added for each quart of tomatoes. Pour hot, into hot jars, leaving 3/4" had space. Adjust caps. Process quarts 45 minutes in boiling water bath. Roberta says, "When you are putting up large amounts like I do, it is not worth the trouble to add seasonings. This can be done in a comfortable winter kitchen instead of a hot summer one!"