Canning tomatoes

To can tomatoes, you'll need ripe tomatoes, basil, new canning lids and jars+bands

Wash the jars and bands in hot, soapy water and let dry upside down.
Get one large put (depth to accommodate the canning jars and one medium pot. Fill both with water.

Turn the medium pot on high heat to boil. Get one bowl of icy cold water. These will be used for blanching the skins off the tomatoes. Carefully drop 2-3 tomatoes at a time into boiling water and transfer to cold water bowl when the skin splits or after 1 minute, whichever comes first.

Peel away skin and remove stem. Place into large bowl.

Heat water in large pot. Squeezing out excess liquid from tomatoes , stuff into jars, adding basil between tomatoes (3-4 leaves per jar). Use the handle of a wooden spoon to remove excess air. Fill jar to about 1 inch from top. Thoroughly clean top of jar to assure a good seal. Place lid and band on jar loosely and continue until enough jars to fit in large pot are ready.

Place jars in hot water and wait for water to boil. Jars must be submerged. You will see air bubbles escaping from the jars. Boil for 5 minutes, assuring that no more air bubbles are escaping.

Remove jars and tighten bands. The lids should either be concave, or should go to concave as the jar cools. If it doesn't, you'll need to re-process the jars.