Fill Jars and Prepare Lids

What happens here

Before filling each quart-sized canning jar, add one flat teaspoon of non-iodized pickling salt. You can adjust the amount of salt or omit it entirely based on dietary preferences, as it's primarily for flavor. Using a canning funnel, pack the peeled tomatoes tightly into the warm jars. Press them down to remove air pockets and ensure they are packed well, leaving about a half-inch of headspace from the rim. Wipe the rim of each jar with a clean, moist rag to remove any food residue that could interfere with the seal. Carefully place a hot lid (removed from the small pot of warm water using the magnetic lifter) onto the jar, followed by a canning ring. Tighten the ring "grandma tight," meaning snug but not overtightened, as this allows air to escape during processing.

Goal: Correctly fill and seal jars with prepared tomatoes