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Ingredients
- 12 lbs tomato ripe
- 4 tsp salt kosher
- 4 tbsp lemon juice bottled
- 4 quart jar with lids and rims; sterilized
Ingredients
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Instructions
Preparing Canning Jars
- Wash empty canning jars in hot, soapy water, and rinse them thoroughly. Or run them through the dishwasher. Place jars in boiling water.
- Cover the jars with hot water; bring to a simmer over medium heat.
- Let the jars simmer for 10 minutes. When ready to start filling, place jars on a clean kitchen towel to prevent them from slipping. Let jars air dry.
Preparing Tomatoes
- Start with firm, unblemished tomatoes, and wash them well in cold water.
- To remove the skins, dip tomatoes in boiling water for 30 seconds or until the skins start to split. Immediately place the tomatoes in cold water.
- When cool enough to handle, remove the skin and core with a paring knife or manually. If desired, cut the tomatoes in half and remove seeds at this time.
Canning Tomatoes
- When filling the jars pay attention to headspace as overfilling or underfilling the jars will negatively affect the seal during processing. To overcome this challenge, use a wide-mouth funnel in the cleaned quart size canning jar to get the liquid level just right.
- First ladle whole or halved tomatoes into the jars, along with any juices from preparing the tomatoes, pressing to fill spaces with juice.
- Next use the funnel to add bottled lemon juice and salt (1 tablespoon lemon juice and 1 teaspoon salt for quarts). Leave ½-inch headspace.
- Once the jars are filled, wipe the jar rim with a clean, damp towel to remove all traces of food. Food on the rim prevents a perfect seal.
- Position the prepared lid and screw band on the jar and tighten according to the manufacturer's instructions.
- Set each jar into a canner or large pot as it fills with water. The jars should not touch. Cover the pot.
- Process the tomatoes in boiling-water for 85 minutes. Begin timing when the water starts boiling.
- Carefully remove the jars from the pot. Cover the jars with a clean tablecloth, and allow them to cool at room temperature.
- Test the seals to ensure proper processing, label the jars with the date, and store in a cool, dark place (like a pantry) to enjoy for up to a year.
Recipe Notes
Recipe by Tiziana Conte, Abma's Farm Head Chef