Home-Canned Tomatoes

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add the tomatoes and blanch just until the skins loosen, about 30 seconds.

3. 3

   Using a slotted spoon, transfer the tomatoes to a large, rimmed platter to cool slightly.

4. 4

   Slip the skins off the tomatoes.

5. 5

   Halve the tomatoes crosswise and squeeze out the seeds.

6. 6

   Quarter any large tomatoes and pack into 4 hot sterilized 1-pint jars, stopping 1/2 inch from the top.

7. 7

   Bury 2 basil leaves in each jar and add 1 tablespoon of lemon juice and 1/2 teaspoon of salt.

8. 8

   Use a knife to release any air pockets.

9. 9

   Wipe the glass rims and close the jars.

10. 10

    Set them in a water bath and bring to a boil.

11. 11

    Process for 1 hour and 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.