Recipe by LaVonne Raske

Tomatoes
Salt
Sugar

Optional: Onions and celery

Wash and stem tomatoes.
Scald by dipping a few at a time in boiling water for 10-30 seconds or until skins start to slide.
Drop in ice cold water.
Skin should slide off easily.
Quarter tomatoes and place in kettle. Bring to boil and simmer for at least 10 minutes.

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 tomatoes 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)