Recipe by Lavonne Raske

Tomatoes
salt
Sugar

Wash and stem tomatoes.
Scald by dipping a few at a time in boiling water for 10-30 seconds or until skins state to slide.
Drop in ice cold water.
Skin should slide off easily.
Quarter tomatoes and put in blender.
After blended, pour through strainer into large kettle.
Bring to boil and simmer for 10 minutes.

While juice is heating up put washed jars in boiling water for at least 10 minutes with lids and rings.

Pull out 1 jar at a time and fill with juice with at least half inch headspace.
Add 1 teaspoon salt and 1/2 teaspoon sugar per quart. (or 1/2 teaspoon salt and 1/4 teaspoon sugar per pint)

Put on lid and ring.
Turn upside down on towel on counter until cool.
Check seals by pressing lids.
Label the lid with year and name (as all canned goods should be)