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How do you can tomatoes?

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Wash your tomatoes. Dip them in boiling water for 30 to 60 seconds or until the skins split. Remove them from the boiling water and immediately put them into cold water. Slip off the skins and remove the cores. Leave whole or cut into halves. Put the tomatoes in a large saucepan and heat to boiling, gently mashing from time to time to create some juice. Boil gently for 5 minutes. Stir to keep them from scorching. Put the tomatoes and juice into clean jars, leaving 1/2-inch headspace. Add 2 tablespoons of lemon juice per quart to acidify. Add 1 teaspoon of salt per quart. Adjust the lids and rings. Process in a boiling water bath for 90 minutes. The water level should be 1-inch above the tops of the jars. Remove from canner, and let sit until they seal.
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