These tomatoes are great for quick homemade sauces and stews.
WHAT YOU'LL NEED
4 kg firm ripe tomatoes
6 Tbsp lemon juice
6 cups tomato juice
Can preparation process
Place three clean 1-litre mason jars on the rack in a boiling water canner. Cover the jars with water and heat to a simmer. Heat sealing discs in hot, not boiling, water. Keep jars and sealing discs hot until ready to use.
Ingredients preparation process
To prepare the tomatoes, blanch them in boiling water for 30 seconds, and then drop in ice water to loosen skins. Peel, core, and trim away any green or bruised spots and cut into halves. In a large saucepan, heat tomatoes covered in tomato juice over high heat until the juices boil, about 10 minutes. Do this in batches, if required.
Filling one hot jar at a time, pack tomatoes and juice, leaving 2 cm of headspace. For each 1-litre jar, add 2 Tbsp of lemon juice. Run a spatula around the inside of the jar, pressing tomatoes to release air bubbles. Add more tomatoes or juice if needed to maintain 2 cm headspace. Wipe the jar rim clean to remove any food residue. Place lids and bands on jars and screw tight until resistance is met. Do not over tighten. Return the filled jar to the rack in canner and repeat for remaining jars.
Cover the jars with water. Cover canner and bring water to full rolling boil before starting to count processing time. Boil filled jars for 45 minutes.
Remove canner lid, wait 5 minutes, then remove jars without tilting and place them on a protected work surface. Cool undisturbed for 24 hours. Do not retighten screw bands.
After cooling check jar seals by pressing the top of each seal. If they do not bounce back it means the seals have taken. Remove screw bands and wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.