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The process we have standardized on is:

1. Wash and clean tomatoes
2. Blanch for 1 minute in boiling water
3. Drop into ice water for one minute
4. Move tomatoes to a cutting board where we:
   1. Lop off the top
   2. Cut in half or quarter (except for smaller tomatoes)
   3. Cut out any green part in the center
   4. Peal off the skin
   5. Save in a bowl
5. Stuff and mash tomatoes into sterilized jars.
6. Fill to a point with liquid (water or tomato juices)
7. Seal with the lids
8. Cook in boiling water (35 minutes for pint, 45-50 minutes for a quart)
9. Remove and allow jars to seal (top goes “ping” when it’s done
10. Allow to cool
11. Wash jars and store in the canning cabinet

Here's our photos of our tomato canning process.