How to prepare tomatoes for canning?
Fill our canning pot with water and get it on the large burner on your stove on high. The water level should be sufficient to completely cover the ball jars plus 2 inches once they are submerged. Set the smaller pasta pot on the stove and fill with water to ¾ capacity, put on another burner and bring the water to a rolling boil. We will use this pot to sterilize our ball jars & lids as well as to blanch the tomatoes. Carefully inspect your jars to make sure there are no chips or cracks. If you find chips or cracks, discard them. Inspect your lids to make sure the seal is in tact as well. Once the small pot is boiling take your previously cleaned ball jars, rings & lids and place them one by one in the boiling water with your spoon or tongs, for a few minutes each to sterilize, then move them carefully to the dish rack for cooling. Once you have completed this, we move to blanching. We blanch the tomatoes to remove the skin. We will be handling the tomatoes at this point, which we know
