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This is how I do canned tomatoes.

I bring a large pot of water to a rolling boil. Cut an "X" (just through the skin of the tomato) at the bottom end of the tomatoe. Drop into boiling water for about 30 seconds or until tomatoes peel easily. Remove. The ends of the "X" curl up and make it easy to peel off. The tomatoe peels in 4 sections easily, then cut off the stem part. Put peeled tomatoes into a large stock pot.

After all tomatoes have been peeled and put into the stock pot, I add celery, onions, green and red peppers, jalapeno peppers, garlic, shredded carrot (to help with the acid from the tomatoes - u can always use sugar if u want), salt and pepper.

I let this simmer for 6-8 hours, stirring occasionally. During last hour, I add my spices: cumin, oregano, thyme, little paprika, dried parsley, and basil.

Pour into hot sterilized jars and seal.

This is great when you want a quick spaghetti sauce that tastes like it has simmered for hours but u only have 30 minutes to make supper. Because you've simmered it for hours before canning, you get a great spaghetti sauce in a jiffy without adding a thing!

I made this using Manitoba tomatoes a few years ago. This year, I'm using Roma tomatoes from my garden, and yellow and red bell peppers, jalapeno peppers, celery, onions - all from the garden.... can't wait!