If you encounter an enormous crop of tomatoes, either by growing them yourself or by receiving a gift from a neighbor with his own bountiful supply of the luscious garden treasure, you don't want to let it go to waste. Eat what you can fresh, and then determine the best method of preserving the food. Water bath canning is a simple method that requires few specialized aids.
Place canning jars in a large pot. Fill the pot with water so that the jars are completely covered. Drop a corresponding number of canning lids into the pot. Place the lid on the pot and heat water to boiling.
Wash and chop tomatoes, removing stems. Place chopped tomatoes in medium size pot and bring to a gentle boil.
Remove a canning jar from the first pot carefully, using tongs. With the ladle, fill the jar with chopped tomato. Leave a 1/4-inch headspace. Wipe the jar's rim with a clean cloth and place a lid and ring on the jar. Repeat until all jars are filled.
Place the filled jars back into the large pot and cover. Heat to boiling. Boil for 10 minutes.
Remove jars carefully from the pot and allow them to cool. Check that jars are properly sealed by pressing down on the center of each lid. There should be no movement.