Easy Canned Whole Tomatoes

Ingredients

• 4 quarts Cherry Tomatoes
• 4 cups Water
• 3 teaspoons Pickling Salt
• 1-½ Tablespoon Sugar
• 1 Tablespoon Per Pint Pickling Vinegar

Preparation Instructions

Remove tomato skins by blanching them in boiling water for 30 seconds. Gently remove skin.

With a toothpick, carefully puncture tomatoes and gently squeeze out all seeds. Try to not cause damage during this process.

Place tomatoes in a large pot and gently simmer for 5 minutes. Remove from heat.

Pack tomatoes tightly into properly sterilized pint jars leaving ¼ inch of headroom.

Add 1 T. of pickling vinegar along with water mixture to each pint leaving ¼ inch of headroom. Process in boiling water canner for 20 minutes.