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Ingredients
  • Fresh, ripe tomatoes (1 ½ pounds for each pint jar)
  • subheading: If you're canning:
  • 1 Pint jar, lid, and ring for every 1 ½ pounds of tomatoes
  • ¼ teaspoon citric acid (or 1 tablespoon bottled lemon juice for each pint jar)
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