Cover tomatoes with boiling water, remove skins and hard stem end; slice and cook twenty minutes or until soft. Skim during the cooking. Fill sterilized glass jars to overflowing and seal securely.

Canned Tomatoes For Soup

Wash tomatoes, remove stem ends, but do not peel; slice and cook until soft. Rub through a wire strainer to remove seeds and skin. Boil the juice and pulp again. Fill sterilized jars and seal securely.