Wash and sterilize jars, bands, and lids. Keep hot until ready to fill.
Bring a large pot of water to a boil and put tomatoes in for 1-2 minutes, until you see the peel begin to peel or crack.
To each jar, add ½ tsp. citric acid and then fill with tomatoes. Top with boiling water, leaving ½ inch of headspace. Using a chopstick or butter knife, remove bubbles from jars.
Place in a hot water back and process 40 minutes for pints, 45 minutes for quarts.
Remove and allow to cool for 24 hours before storing in a cool, dry place. Sealed jars will last up to one year.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/canned-whole-peeled-tomatoes/