With a paring knife, cut a small X in the bottom of each tomato. Dip or scald clean, ripe tomatoes in boiling water about 30 seconds to loosen skins.
Peel off skins. Core and quarterlarge tomatoes pack small tomatoes whole.
Pack into hot jars, pressing tomatoes to form juice to fill spaces leave 1/2 inch space at top of jar. If desired, add 1 teaspoon salt per quart. Wipe jar rim put lid in place and screw metal bands down "fingertip" tight, following manufacturer’s directions.
Place jars on a rack in hot water in canner. Add additional hot water to cover the jars by 1 to 2 inches. Cover canner heat water to boiling. Begin timing when water boils reduce heat to hold water at gentle, steady boil.
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