(Yield: 12-14 quart jars)
25 pounds of sauce tomatoes
red wine vinegar
Boil water in a medium sized pot. Core tomatoes using a paring knife and slice an X in the bottoms. Drop 2-3 tomatoes at a time into boiling water for 1-2 minutes. Move blanched tomatoes to an ice water bath and remove skins. Pack peeled tomatoes into clean 1-quart jars, gently maneuvering and lightly pushing down so they fit tightly and release some of their juices. Fill until about 1/2 inch from the top of the jar. Pour one tablespoon of red wine vinegar over the top of the tomatoes, then use a chopstick to stir out air bubbles and help the vinegar distribute throughout the jar.
Wipe the rim of the jars clean with a damp towel. Place lids and rings on jars. Lightly tighten rings (not too tight, as oxygen must be able to escape during water bath). Bring water in canning pot to a full boil. Lower jars into the boiling water on a canning rack. Make sure jars are covered by two inches of water. Process for 85 minutes.
Carefully remove jars and place on a towel or wire rack until cooled completely. Check for a proper seal by pressing on the lid. The lid should be sucked down and not pop up when pressed.