1-Getting started with this canned tomatoes recipe: First, gather and measure all ingredients, including washing the 21 pounds of fresh whole tomatoes thoroughly. This prep usually takes about an hour, setting the stage for safe and delicious results. Heat your canning jars by washing them in hot soapy water, keeping lids warm until use, and boiling the jars to ensure everything is sanitary.

2-Next, prepare the tomatoes: washing them, then peeling by scalding in boiling water for about 15 seconds and plunging into ice water. Core them and leave whole or cut into halves or quarters whatever suits your preference. Add 2 tablespoons bottled lemon juice and 1 teaspoon pickling salt to each quart jar, which helps with acidity and flavor. Pack the tomatoes into the jars, gently pressing to release juice and fill spaces, leaving 1/2 inch headspace to avoid spillage during processing.

3-Remove air bubbles, wipe the jar rims with a wet paper towel, apply lids, and screw rings finger-tight for a proper seal. Place the jars into a boiling water bath canner, ensuring water covers them by at least 1 inch. Process for 85 minutes at altitudes up to 1,000 feet; adjust to 90 minutes for 1,001 3,000 feet, 95 minutes for 3,001 6,000 feet, and 100 minutes for above 6,000 feet. After processing, turn off the heat and let jars sit in water for 10 minutes, then remove and cool completely on a towel at room temperature, ideally overnight.

4-Once cooled, check seals by pressing the center of the lids; they shouldn’t flex and should stay put when gently lifted. If any jars don’t seal, refrigerate and use within one week. Store sealed jars in a cool, dark place for up to two years, though I find they taste best within 18 months. This whole process, including the 1 hour 25 minutes of boiling, totals about 2 hours and 25 minutes, and the result is worth every minute.