On the left are three jars of canned tomatoes from 4 one-gallon bags of plum tomatoes, plus two jars of tomato water. I decided to can the tomato water this time around due to a lack of freezer space.
Before canning tomatoes, I collect them in gallon freezer bags in the freezer, with the cores removed and the seeds cut out. After the tomatoes are defrosted, I pour out the excess liquid, and put the tomatoes in a pot to cook for awhile. Until the tomatoes look ready. Really scientific!
Then I can the tomatoes in a pressure canner according to the USDA guidelines.