How to Preserve Tomatoes in a Jar | Tasting Table Recipe
Prep Time:
40 minutes
Cook Time:
50 minutes
Servings:
3 quarts
Ingredients
- 9 pounds of tomatoes, preferably a variety of plum tomatoes such as San Marzano or Roma
- 3 tablespoons bottled lemon juice (see note)
- 3 teaspoons salt
- 3 sterilized quart jars with lids and rims
Directions
- Make an ice bath. Score the bottom of the tomatoes using a paring knife. Bring a large pot of water to a boil. Working in batches, blanch the tomatoes for 15 to 30 seconds, or until their skin becomes loose. Using a slotted spoon, transfer the tomatoes to the ice bath. Core and remove the skins from the tomatoes, being careful to keep the tomatoes intact and whole.
- Place 1 tablespoon of the lemon juice and 1 teaspoon of the salt in each Mason jar. Divide the tomatoes between each Mason jar, pressing the tomatoes down until there is only about ½" of space left at the top of each jar. Wipe the rim. Place the lid and top on each jar and tighten.
- Bring a stockpot filled with water to a boil. Make sure there is enough water for the jars to be completely submerged. Arrange the jars on a wire rack and lower into water. Process the jars in boiling water for about 45 minutes.
- Carefully remove the jars and let them cool at room temperature on a folded towel, making sure not to disturb the lids or tops of the jar. Check the seals after 24 hours; they should not flex up and down when pressed in the center. The tomatoes will keep for up to a year. Note: Bottled lemon juice is uniformly acidified which allows for a more consistent acid level. This is essential when canning acidic foods such as tomatoes in order for them to get into the safe PH zone.