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1
Wash the jars, lids, and bands in hot, soapy water.
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2
Rinse well.
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3
Dry the lids and bands and set aside.
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4
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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5
Fill the pot with water and bring to a boil over medium-high heat.
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6
Boil for 10 minutes, then turn off heat.
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7
Keep the jars in the hot water until ready for use, removing one at a time as needed.
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8
Rinse the tomatoes and cut a shallow X shape just through the skin into the bottom of each.
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9
Fill a large pot (6 to 8 quarts) with water and bring to a boil over high heat.
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10
Prepare an ice water bath by filling a bowl halfway with ice and water.
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11
Blanch the tomatoes until the skins loosen and start to pull back, about 30 to 60 seconds.
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12
Use a slotted spoon to transfer the tomatoes to the ice water bath, and reserve the blanching water.
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13
Peel the tomatoes, cut out the cores, and return the peeled tomatoes to the blanching water.
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14
Bring to a boil over medium-high heat; boil for 5 minutes.
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15
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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16
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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17
Add 1 tablespoon lemon juice and 1 teaspoon kosher salt to each sanitized jar.
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18
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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19
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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20
Wipe the rim and threads of each jar with a clean, damp towel.
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21
Place the lids on the jars, checking that the sealing compound is centered.
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22
Fit the jars with bands and tighten just until resistance is met.
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23
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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24
(The jars must be covered by 1 to 2 inches of water.
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25
Add additional boiling water as necessary.)
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26
Cover the pot with a tightfitting lid and bring to a rolling boil over medium-high heat.
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27
Process the jars for 45 minutes at a gentle but steady rolling boil.
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28
(Begin calculating the processing time once the water is at a rolling boil.
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29
Check occasionally that the water remains at a steady boil.)
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30
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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31
Do not retighten the bands; let cool at least 12 hours.
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32
After the jars have cooled, check for a seal by pressing the center of each lid.
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33
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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34
If you cannot lift the lid, there is a good vacuum seal.
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35
If the lid pops off, your jar did not properly seal.
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36
Eat the tomatoes within 2 weeks.
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37
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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38
Unopened jars can be kept up to a year when stored properly.
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39
Once opened, keep in the refrigerator and use within 2 weeks.
