Put Up [Tomatoes] or Shut Up!

Check out these beauts! My very first canning experience--a grand success with 9 1/2 quarts of tomatoes put up, gorgeously!

We started with this... 25 pounds of Romas hauled back mid-morning from the McCarren Park Farmers Market (25 lbs produce + 15 blocks + 86 degree weather = 2 hot Williamsburg ladies):

Then, methodically, into pot #1 (back left) for a quick skin-slicing boil while pot #2 (back right--gigantoid!) sanitized the jars. Careful removal of skins and cores was followed by slicing and tomato flesh into pots #3 and 4 for cook-down with a touch of salt and sugar to balance the acidifying agent (lemon juice).

Hot 'n ready jars are fitted with a wide-mouth funnel and delectable tomato goop savior of winter is sloshed in. Tops get wiped clean and sealed up, and that is that! I shall be banned from recipe cultivation if I tell you that I followed great-great-grandma's recipe and didn't process...