pounds whole tomatoes bottle lemon juice Pint mason jars Jar lids Bands
Bring a large stock pot of water to a boil. Next to it, fill another stock pot or bucket with ice water. Take a sharp knife and cut cross marks on the bottom of each tomato.
Once the water comes to a boil, add the tomatoes to the pot a few at a time. Don't overcrowd them. After a few minutes, the skins will start to pucker and draw away from the tomato. Remove them from the pot with a slotted spoon and immediately plunge them into the ice water.
Once the boiled tomatoes are cool enough that you can handle them with bare hands, begin removing the skins. They should peel right off with ease. Discard the tomato skins.
Add 1 tablespoon of bottled lemon juice to each jar.
Pack the tomatoes into the jars. Use the back of a spoon to push out any air pockets if necessary.
Fill the jar leaving 1/2-inch of headspace. Once you've packed the jars, wipe the rims with a clean damp cloth. Place the lids on top of your jars. Secure the lids in place with the rings. Screw the rings on just tight enough to hold the lid in place.
Place the jars in a stock pot deep enough to cover the jars with 1-2 inches of water. Bring the water to a boil then process, covered, for 85 minutes. Remove the pot from the burner and allow the jars to sit in the canner for five minutes before removing them. Let the jars cool for 24 hours. Remove the bands and store the jars in a cool, dry place for up to 18 months.
30 kcal per serving