I canned 9 pints of tomatoes today. I rinsed the dust out of the jars that were in storage, inspected them, they are ready to fill with tomatoes. No need to sterilize jars in boiling water you can not kill germs twice.
I rinsed the tomatoes, sliced and dices them with the skins on the tomatoes. I am not removing skins or seeds, the skins have more flavor than the tomato. Sometimes I run tomatoes in the kitchen blender on high 60 seconds to turn skins and seeds to liquid.
No need to add, vinegar, lemon juice or anything to tomatoes it is rare to have a jar go bad in the pantry, I have not had a bad jar in 45 years. If you CAN low acid tomatoes pressure cook them at 15 psi you still don't need to add, vinegar or lemon juice.
I put on the seals & rings then put the jars in my 9 jar water bath Caner. My pressure cooker holds 2 more jars than the water pot so I am using it for water bath canning. I filled Caner with water 1/2" above the jars then turned on the heat. This new glass top stove barely gets hot enough to boil water it took an 1 hr 15 min to get hot enough to boil. 25 minutes of boiling I turned it off. It will be over an hour before I can remove jars from the water so I returned about 2 hours later. All the germs and bacteria will be dead after that, that is why jars do not need to be sterilized in boiling water waste of time.
Tomorrow I will rinse and dry the jars, put dates on the top. 9 new jars for the pantry.
