Peel,* quarter, and pack fresh tomatoes in hot sterilized jars. (I just run the jars through the dishwasher.)
Add salt to each jar. (1/2 tsp salt per pint)
Seal jars – be sure jars are clean on the outside. (Wipe with a clean rag.)
Put in a cold oven -- one rack only. Jars should not be touching.
Set at 225 degrees for exactly 1 hour 15 minutes.
Do not open the oven door! Turn oven off and let stay overnight until oven is completely cold. (I flip the same arm that keeps the door locked during a self-cleaning cycle, as a reminder not to open the door.)
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How to easily peel fresh tomatoes, for canning:
*If you're trying to avoid use of the microwave, for health reasons:
Bring a pan of water to a boil and dip the whole tomato into it until the skin loosens up then remove from the water and just pull the skin off.
*If you are one who doesn't mind using the microwave and plastic wrap:
Halve the tomatoes and pack them in a large Pyrex bowl very tightly. Cover with plastic wrap and microwave until the skins begin to loosen. Then just dump them in a colander in the sink and let them cool enough to pull the skins off. This doesn’t heat the kitchen up as much.
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