Canned Heirloom Tomatoes

For this extra-easy recipe, adapted from the USDA Complete Guide to Home Canning, you just squish raw skinned tomatoes into jars. This cold-pack technique may cause the fruit and liquid to separate a bit during processing, but the results still taste delicious.

It's essential for food safety when working with tomatoes that you acidify them with bottled (not fresh) lemon juice or citric acid, which has a standardized acidity, and that you do not increase the amount of herbs or add any other ingredients.

Recipe:  Canned Heirloom Tomatoes