• 1 tablespoon bottled lemon juice per pint jar - 2 tablespoons bottled lemon juice per quart jar

Prep

• Wash tomatoes thoroughly and slice evenly, about 1/4" - 1/2" thick, any thinner and the tomato slices will fall apart when you remove them later. (I prefer to slice them 1/2")

  Wash and sterilize jars

Fill jars

• Pack tomato slices into hot jars, stacking the slices on top of each other, leaving ½ inch headspace (pint jars typically hold 1-2 tomatoes, depending on size)

  Add lemon juice (2 tablespoon per quart / 1 tablespoon per pint)

  *Note: some canners choose to add salt to their tomatoes at this point. I do not, I like unsalted green tomatoes

  Pour boiling water over tomatoes, leaving ½ inch headspace

  Remove air bubbles, wipe rims clean with a paper towel and vinegar, and apply lids and metal rings

Process

• Process pints for 40 minutes, quarts for 45 minutes in boiling water bath (adjust for altitude)

  When the processing time has completed, turn off the stove heat and remove the canner lid.

  Allow the jars to sit in the canner for 5 minutes, undisturbed

  Then carefully remove jars with the can lifter and set on a towel - not a cold counter or pan (you are at risk of the jar breaking if you do this)

Storage

• Allow the jars to cool 12–24 hours (I let mine sit overnight)

  Remove the metal rings, checks the seals and place in a dark and draft free storage area