Tomatoes Packed in Their Own Juices Recipe

1. 1

   Wash the jars, lids, and bands in hot, soapy water.

2. 2

   Rinse well.

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   Dry the lids and bands and set aside.

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   Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid.

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   Fill the pot with water and bring to a boil over medium-high heat.

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   Boil for 10 minutes, then turn off heat.

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   Keep the jars in the hot water until ready for use, removing one at a time as needed.

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   Rinse the tomatoes and cut a shallow X shape just through the skin into the bottom of each.

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   Fill a large pot (6 to 8 quarts) with water and bring to a boil over high heat.

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    Prepare an ice water bath by filling a bowl halfway with ice and water.

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    Blanch the tomatoes until the skins loosen and start to pull back, about 30 to 60 seconds.

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    Use a slotted spoon to transfer the tomatoes to the ice water bath, and reserve the blanching water.

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    Peel the tomatoes, cut out the cores, and return the peeled tomatoes to the blanching water.

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    Bring to a boil over medium-high heat; boil for 5 minutes.

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    Once the tomatoes are cooked, remove the jars one at a time from the hot water using a jar lifter, letting any excess water drip off.

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    Bring the water in the canner or pot back to a simmer (about 180 degrees F) for processing the packed jars.

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    Add 1 tablespoon lemon juice and 1 teaspoon kosher salt to each sanitized jar.

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    Distribute tomatoes and basil leaves among the jars, crushing the tomatoes if necessary to fit and leaving a 1/2-inch headspace.

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    To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the tomatoes while rotating the jar; repeat 3 to 4 times for each jar.

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    Wipe the rim and threads of each jar with a clean, damp towel.

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    Place the lids on the jars, checking that the sealing compound is centered.

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    Fit the jars with bands and tighten just until resistance is met.

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    Check that the water in the pot or boiling water canner is at a simmer (about 180 degrees F) and set the jars in the canning rack.

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    (The jars must be covered by 1 to 2 inches of water.

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    Add additional boiling water as necessary.)

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    Cover the pot with a tightfitting lid and bring to a rolling boil over medium-high heat.

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    Process the jars for 45 minutes at a gentle but steady rolling boil.

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    (Begin calculating the processing time once the water is at a rolling boil.

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    Check occasionally that the water remains at a steady boil.)

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    Once processed, remove the jars with the jar lifter and set them upright, 1 to 2 inches apart, on a dry towel.

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    Do not retighten the bands; let cool at least 12 hours.

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    After the jars have cooled, check for a seal by pressing the center of each lid.

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    If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (dont pull too hard).

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    If you cannot lift the lid, there is a good vacuum seal.

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    If the lid pops off, your jar did not properly seal.

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    Eat the tomatoes within 2 weeks.

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    To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands dont need to stay on for storage), label the jars, and store them in a cool, dry, dark place.

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    Unopened jars can be kept up to a year when stored properly.

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    Once opened, keep in the refrigerator and use within 2 weeks.

* Per serving · 4 servings · Values may vary.

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