? On freezing tomatoes

[japple]

10. I always canned tomatoes for soup, chili, and spaghetti sauce, just as my mother and grandmother

did before me. We peeled, cored and heated them up to boiling and put them in sterile quart jars with 1 tsp of salt and 2 TBSP lemon juice. Then we processed them in a water bath canner. They always maintained that rich tomato taste.

Had to give it up due to arthritis. Can't lift those heavy pots any more. I sure miss the home canned tomatoes, but store bought canned tomatoes are pretty good, esp. the Italian varieties.