Quote Originally Posted by rbeau30 View Post
I froze em all. Dipped them in boiling water for 2-3 seconds, skins came right off. Quartered them, simmered for 5 minutes and packed em in jars with lemon juice/salt. Processed in a boiling water bath for 45 minutes.
I froze mine, too, and skinned and cored them. I cut some in half, otherwise packed them whole in jars with vinegar and water. Used a pressure canner. They not only float, but look a little like red brains (the whole tomatoes do.)
Here's a mistake I made: after dipping into boiling water, I tried to skin too many at once and left them sitting in cool water. Tomatoes absorb water like nobody's business, and layers began sluicing off of them when I tried squeezing some of it out. Don't do what I did. Skin them in small batches.