Goaded by a recent post over on Elora's blog and by the plethora of tomatoes down in Justin and Claui's garden, as well as the fact that our freezers are beginning to be near full, I pulled out my trusty canning jars and put up some maters today the old time way. The fact that it was nice and cool made working in the kitchen quite pleasant.It's embarrassingly simple. I wash the tomatoes, cut off the stem ends (and any untoward bits,) cut them in half, and shove them in the jars that have been preheating in the canner.
Mash the halves in with a wooden spoon till there are no air bubbles. I add a teaspoon of salt but it's not crucial. Then wipe the rims, screw on the lid and ring combination (which has also been heating in simmering water) and return to the canner. When all the jars are full, bring the water to a boil and process at a low rolling boil for 45 minutes.
Remove the jars, tighten the rings, and let cool under a dish towel to guard against a cool draft that might crack a hot jar. There will be a little ping as each jar seals.
That's nine quarts -- I've got a ways to go to catch up with Elora -- or with Justin and Claui who've put up around 125.