Canned Tomatoes

Canned Tomatoes

6 to 8 lbs ripe unblemished tomatoes, un-refrigerated
6 tsp salt
1 1/2 tsp citric acid, such as Fruit Fresh, or 6 tbsp lemon juice

1. Bring a large pot of water to a boil over high heat. Drop the tomatoes into the boiling water, count off 10 seconds, then remove.

2. With a sharp parring knife, slit the tomato skins and peel them off. They will come off easily. Core the tomatoes and tear them in half, squeezing out the seeds. Toss into a pot. Drop the skins and seeds in a colander over a bowl. A lot of tomato juice is saved this way, which you can add to your canning tomatoes or refrigerate for use in, oh, say Bloody Marys.

3. Crush the tomatoes. You can use a food processor, or a potato masher, or you can just crush them with your hands and save on cleaning.

4. Heat the tomatoes and boil gently for 5 minutes. Have ready 6 scalded pint jars and their bands. Simmer new lids in a small pan of hot water, to soften the rubberized flange. Dump 1 tsp salt and 1/4 tsp citric acid (or 1 tbsp lemon juice, if using) into each jar. Lade in the hot tomatoes, leaving 1/2 to 3/4 inch of headspace. Wipe the rims, set on the lids, and screw on the bands fingertip tight.
5. Place the jars in a pot fitted with a rack and add enough water to cover the jars by 3 inches. Bring the water to a boil over high heat. If the tops of the jars are not covered with water at any point, you have to delete the time that the cans were not totally submerged, add water, bring back to a boil, and begin timing again. Process the tomatoes for 40 minutes, then turn off the heat. Wait 5 minutues or so, then remove the jars and let them rest.

6. After about 8 hours remove the bands and check the lids. You do not need to store the jars with the screw top on, the lid is enough.

Note: If you make a big batch as I did and decide to use quart jars, process them for 45 minutes.