tomatoes
canning salt

Scald tomatoes in boiling water for 20 to 30 seconds. Rinse with cold water. Remove skins and cut tomatoes up and place in canning jars. Add 1 teaspoon canning salt to a quart of tomatoes. Wipe rims and make sure no salt or tomatoes are on rim. Put lids in hot water prior to putting on jars. Seal with lids. Can use pressure canner or canner. Bring pressure canner up to 10 pounds pressure and cook 8 minutes or boil in water bath canner 30 to 45 minutes.