Canned Tomatoes in Their Own Juice

Sort the tomatoes into two batches: one for the juice and one to pack into the jars.

Scald the tomatoes destined for the jars with boiling water, peel off their skins, and pack them tightly into the jars.

Chop the tomatoes for the juice into large chunks, simmer for 5-6 minutes, and strain through a sieve if desired.

Blend the bell pepper until smooth and add it to the juice along with the salt, sugar, and pepper.

Bring the juice to a boil and simmer over low heat for 5 minutes, skimming off any foam.

Pour the hot juice over the tomatoes in the jars.

Sterilize the jars for 20 minutes.