Step one - wash your produce. Especially if store bought. We got ours at a farmer's market.
Step 2 - Get ready to peel your tomatoes - dunk in boiling water for about 1 min. then set into cold water. This will loosen the skins and make them easy to remove.
Work slowly - only blanch as many as you can skin in a few minutes. Don't let your food sit during processing.
20 lbs of skinned & quartered tomatoes into the pot. A couple cups of water and about an hour later, they will be ready to can.
Jar, screw band, lid, magnetic lid lifter, jarlifter, canning funnel, and bubble remover / headspace guage. The tools of the trade. All tools have been well cleaned in hot soapy water and rinced with hot bleach water.
Canning funnels make clean work of filling the jars.
Checking the headspace for 1/2 inch.
Wiping the rims clean is a very important step. Anything on the rims will cause your seal to fail.
The magnetic wand gets the lids out of the hot water without the burns.
Screw bands hold the lids in place during processing.
My canner is quite small so I can only do 3 liters at a time.
The recipe calls for 45 minute processing, but at just over 100 ft of altitude, I added another 5 minutes.
The jars are left to cool for a day or so. Check the seal by pushing a finger down on the center of the lid. If there is any give then reprocess or use right away.