Placea steamer rack in the bottom of a large (16-quart) stock pot or canning pot. Place new or clean mason jars on the rack. Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Heat water to a simmer. Keep the jars warm while preparing the salsa.Dropseveral at a time into the hot water. Remove from water after a few seconds with a slotted spoon. Repeat until all of the tomatoes you want to use have been done this way. 2. Core tomatoes and remove peeling (peeling should come off very easily.) Now, have another large pot and drop tomatoes into the pot.
Obviously you need to peel your tomatoes before you can them. But instead of spending hours peeling them by hand, try this: Wash and put the tomatoes in baggies in the freezer. After they've frozen, remove them from the freezer and run them under hot water. As the outside of the tomato thaws, that skin pulls right off.
Tocan the tomato juice: Heat a boiling water bath canner. Immerse and warm pint jars, clean lids and sealing lids. Drain jars and place on heat-proof surface. Place 1/2 teaspoon salt and 1 tablespoon lemon juice in each jar. Ladle hot juice into each jar leaving 1/2 inch of head space. dAs7lng.