I’ve only been on this forum for a couple of hours and I’m already on my second post. Apparently I have a lot more questions than I have answers. Anyway, I am curious about canning methods. I’m sure that I will have far more tomatoes this year than I can eat, and I would like to know a simple procedure for safely canning tomatoes. I understand that pH and sanitation are very important but a simple recipe/procedure would be useful.