Ball Blue Book Canning Tomatoes Recipes

CANNING TOMATOES

Canning Tomatoes image

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 6 one-quart jars

Number Of Ingredients 3

Ingredients

18 pounds ripe tomatoes
2 tablespoons salt
12 fresh basil leaves

Steps:

Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.
Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.

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