Assuming you are familiar with canning, here is the condensed version of my photo essay. I’m writing this this way I wish all recipes were written when I already know what I’m doing and just want the basic information. If you find this to be a little too short, you can always check the photo essay for a better explanation of specific processes.

Stewed Tomatoes Packed In Their Own Juice (makes 8 quarts)

• wash and blanch your tomatoes, remove the skin and place the tomatoes in a large stock pot for stewing
• heat on low until juicy, heat on high until covered with juice, stir occasionally
• wash your jars soaking the lids in hot but not boiling water
• in each pint jar add 1/2 teaspoon of sea salt and 1/4 teaspoon of citric acid
• in each quart jar add 1/2 teaspoon of sea salt and 1/2 teaspoon of citric acid
• ladle contents into the jars leaving at least 1″ of head space
• process jars in a water bath canner for 85 minutes