Pressure Canned Tomatoes
Bottled tomatoes fall right on the boundary of needing to be processed in a pressure canner. Regular tomatoes can safely be processed in a boiling water canner with a bit of added lemon juice or citric acid. Roma tomatoes are a bit less acidic than regular tomatoes and therefore it is recommended they be pressured.
Step 1: Prepare lids and jars
Step 2: Blanch tomatoes by placing them in boiling water for 30-60 seconds, or until their skins begin to crack. Immediately transfer to ice water. Remove skins and cores and slice in half.
Step 3: (Raw-pack method is my favorite) Bring a large sauce pot of water to a rolling boil. Pack each quart jar with halved tomatoes, 2 tbsp lemon juice, and boiling water. Run the back of a spoon between the tomatoes and the side of the jar to remove air bubbles, continue filling with hot water.
Step 4: Wipe jar rims and attach 2 piece lids and rings. Place jars in pressure canner. Adjust water level to your canners specifications. Boil water in pressure canner. Vent steam for 10 minutes then close vent to build pressure. Increase pressure to your canners specifications for your altitude (I pressure at 13 lbs). Process for 10 minutes.
Step 5: Allow pressure to return to zero before opening vent OR lid. Remove jars.
Step 6: Cool for 10 hours, label and store
For a bit of variety, add diced onion, celery, and/or peppers to your tomatoes.