Preserved tomatoesBy Chatelaine
2 hrs 10 min
6 500-mL jars
Capture tomatoes at their peak of ripeness, then use them in sauces and soups all year long.
- 2.75 kg tomatoes , without blemishes
- 6 tbsp bottled lemon juice
- 3/4 tsp salt
- 6 500-mL Mason jars
- FILL a canner with water, leaving a 2-in. headspace. Boil over high.
- BOIL a large pot of water. Cut an X in the bottom of each tomato, and remove cores with a paring knife. Add tomatoes, in batches, to boiling water. Do not crowd pot. Boil 30 seconds. Using a slotted spoon, remove to a large bowl filled with cold water. When cool enough to handle, peel off skins and discard.
- FILL each hot, clean Mason jar with 1 tbsp lemon juice and 1/8 tsp salt. Pack tomatoes into jars, leaving a 1/2-in. headspace. Press tomatoes into the jar, using a wooden spoon, until the space between them is filled with juice. Stir each jar with a non-metallic utensil to remove air bubbles. Wipe rims clean with damp paper towel, then cover with lid. Close with screw band.
- ADD jars to boiling water in canner, ensuring that they are covered by at least 2 in. of water. Bring to a rolling boil, then process, covered, for 1 hour 25 min. Check occasionally to make sure water is still 1 in. above jars. Add more hot water if needed. Turn off heat, remove canner lid and let stand, 5 min. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when centre is pressed. If they do, store in the fridge. Processed jars keep well up at room temperature for up to 1 year.
Nutrition (per ½ cup)
- 1 g,
- 5 g,
- 1 g,
- 76 mg.