Easy Canned Whole Tomatoes

4 quarter cherry tomatoes
4 cups water
3 tsp. pickling salt
1 1/2 Tbsp. sugar
1 Tbsp per pint pickling vinegar

Remove tomato skins by blanching them in boiling water for 30 seconds. Gently remove skin.

With a toothpick, carefully puncture tomatoes and gently squeeze out all seeds. Try to not cause damage during this process.

Place tomatoes in a large pot and gently simmer for 5 minutes. Remove from heat.

Pack tomatoes tightly into properly sterilized pint jars leaving ¼ inch of headroom.

Add 1 T. of pickling vinegar along with water mixture to each pint leaving ¼ inch of headroom. Process in boiling water canner for 20 minutes.