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Home-Canned Tomatoes

Source of Recipe


Food & Wine, August 2003






List of Ingredients



• 4 lbs. tomatoes
  
• 8 basil leaves
  
• 1/4 cup fresh lemon juice
  
• 2 tsp kosher salt
  






Instructions



1. Bring a large saucepan of water to a boil. Add the tomatoes and blanch just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the tomatoes to a large, rimmed platter to cool slightly.
   
   
2. Slip the skins off the tomatoes. Halve the tomatoes crosswise and squeeze out the seeds. Quarter any large tomatoes and pack into 4 hot sterilized 1-pint jars, stopping 1/2-inch from the top. Bury 2 basil leaves in each jar and add 1 tablespoon of lemon juice and 1/2 teaspoon of salt. Use a knife to release any air pockets.
   
   
3. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 1 hour and 25 minutes.
   
   Makes 4 pints.