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Summary
This is more of a technique than a recipe, but instructions are still a necessity. I naturally recommend going for farmers market tomatoes here, but choose organic if that’s not possible. Either way, wait until they’re very ripe. Thanks to the guys at The Bitten Word, who rarely lead me astray. Notes: Always prepare more jars and lids than you think you’ll need. I’m also not putting down a cooking or preparation time, because you’ll likely need more time than you originally think, too.
Servings
1 quart of canned tomatoes for every 1 1/2-2 pounds of fresh tomatoes
Prep Time
0 hours, 0 minutes
Cook Time
0 hours, 0 minutes
Ingredients
- At least 6 pounds of tomatoes, to make the process worthwhile
- Salt (I used sea salt)
- Canning jars
- Canning lids (that match the jars. I note this out of experience, people.)
- Pot to create hot-water bath
- Lots and lots of dish towels
- Jar lifter and jar funnel
Instructions
Dish wash all your jars and jar lids. Place in your hot-water-bath pot, and bring to a boil. This will take time if your pot is as large as mine.
Drop the tomatoes in boiling water for a minute, and then dunk them in an ice bath. Doing this makes the tomatoes a cinch to peel — the skins just slide right off.
Cut off the stems and dice the tomatoes.
Bring the diced tomatoes to a boil.
Pour the tomatoes in the jars. Run a knife along the inside of each jar to get rid of air pockets. Add a little salt.
Remove from water and cover with a towel. (Another tip from Granny — she says it’s important to keep the jars from cooling too quickly.)
