Ingredients
Water
Fresh, ripe tomatoes (as many as you like)
Salt (optional)
Lemon juice or citric acid (to maintain acidity)
Sterilized canning jars with lids
Instructions
Prepare the Tomatoes:
Wash the tomatoes thoroughly under cold water.
Using a sharp knife, score a small “X” on the bottom of each tomato. This will make it easier to remove the skin.
Blanch the Tomatoes:
Fill a large pot with water and bring it to a boil.
Prepare an ice bath by filling a large bowl with cold water and ice cubes.
Carefully place the tomatoes into the boiling water for 30 to 60 seconds, until the skins start to peel away.
Using a slotted spoon, transfer the tomatoes to the ice bath to cool quickly. After a minute, peel off the skins.
Prepare the Jars:
While the tomatoes cool, sterilize your jars. Place them in a large pot of boiling water for 10 minutes, then remove and set aside to dry.
If you wish, you can add 1/2 teaspoon of salt to each jar for flavor.
Fill the Jars:
Cut the peeled tomatoes into quarters or halves, depending on their size.
Gently pack the tomatoes into the sterilized jars, leaving about 1/2 inch of headspace at the top.
Add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid to each jar to maintain proper acidity.
Seal the Jars:
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Place the lids on the jars and screw on the rings until they are fingertip-tight.
Process the Jars:
Place the filled jars in a large pot, ensuring that the jars are covered by at least 1 inch of water.
Bring the water to a boil and process the jars for 40-45 minutes (depending on altitude).
Carefully remove the jars from the water and place them on a towel to cool.
Store:
Once the jars are cool, check that the lids have sealed properly by pressing the center of each lid. If it doesn’t pop back, the seal is good.
Store the canned tomatoes in a cool, dark place for up to one year.
Enjoy.