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Using tip of knife, score X on bottom of each tomato. In large pot of boiling
water, blanch tomatoes for 1 to 2 minutes or just until skins start to loosen.
Drain and plunge into cold water. Slip off skins; chop tomatoes to make about 9
cups (2.25 L).
Pour chili sauce into hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm)
headspace. Seal with prepared discs and bands. Process in boiling water bath for 20
minutes.
Makes 8 cups.