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| photos by SMW |
Ingredients:
- 15 pounds ripe whole Roma, paste, or other low-moisture tomatoes (you can certainly use juicier heirloom varieties or any garden fresh tomato)
- 3/4 cup bottled lemon juice
- 6 quart-size jars with sealable lids and rings or tattler
Bring a large pot or canning kettle of water to a boil. While the water works on coming to a boil, use a sharp knife to cut a small "x" in the bottom of each tomato. Once the water is boiling, put the tomatoes in. Cook them for about a minute or two, then lift them out with a slotted spoon or a wire mesh basket.
Put the tomatoes directly into a large bowl of ice water or on a large baking sheet so they can cool quickly.
Wash wide-mouth jars, rinse and put in hot water, ready for hot tomatoes to put into the jars.
As soon as the tomatoes have cooled off enough so that you can handle them easily, use a sharp paring knife to remove (and discard) the tomato skins. Having blanched them, the skins should slip right off without too much fuss.
I put the extra skins in the compost. Yummy stuff for garden compost!
Boil some more water. Add 2 T. lemon juice and enough boiling water to each jar until 1/2" head space is left in each jar.
Next, put the lids in a small saucepan full of boiling water, for 10 minutes or so, to soften the sealant. You may notice my lids are white. Those are Tattler lids
. I love them because they are re-usable. The only difference is the lids and ring are separate, but you use them just the same as a regular lid and ring.
. I love them because they are re-usable. The only difference is the lids and ring are separate, but you use them just the same as a regular lid and ring.
I use my gas grill on my deck when I do canning, so I don't steam up my kitchen. It works perfect. Bring the canner water to a boil then lower the hot jars into the water. Process them for 45 minutes. Remove from the canner immediately.
Aren't they pretty?!
Love having a piece of my garden during the winter.
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