tomatoes
canning salt

Wash and core tomatoes. Cut into quarters and place in pan. Cook until tender and juicy. Run through colander. Fill jars with juice and add 1 teaspoon canning salt. Wash around rims making sure no salt or juice is on rims. Place lids in hot water prior to sealing. Seal and process in hot water bath for 30 to 40 minutes or in pressure canner at 10 pounds of pressure for 8 minutes.