Canned Tomatoes

By Maverick19

Makes 6 quarts. Recipe courtesy of Mario Batali

Ingredients

• You will need:
• 15 lbs very ripe whole Roma tomatoes or other low-moisture tomatoes (you can use juicier heirloom varieties, but they won't hold their shape as well)
• 1/4 cup Bottled lemon juice
• 6 Tbsp kosher salt
• 12 fresh basil leaves
• 6 (1-quart) wide mouth jars with sealable lids and rings
• Water bath canner, or stockpot, and canning rack
• Jar lifter tongs
• wide-mouth funnel

Preparation

Step 1

1. Bring a pot of water to a simmer for the jar lids. Bring a saucepan of water to a boil for the tomatoes. Set up an ice bath. Fill a water bath canner or stockpot with water and heat it to just below boiling. Wash the jars in hot soapy water and rinse. Check the rims for nicks or cracks. If you feel a nick in the rain, do nit use the jar. It will never be able to form a vacuum seal. Wash the lids and rings in hot soapy water and rinse. Place them in the pan of simmering water.. Fill the sink with hot water and leave the jars submerged in the water. Add more hot water from time to time to make sure the jars stay nice and hot.
2. Wash the tomatoes well and drain. Make an X with a paring knife the point and also remove the stem and core. Dip the tomatoes into the saucepan of boiling water for 30-60 seconds, or until the skins split. Then dip into the ice water. Peel off the skins and set the tomatoes in a large bowl until you finish them all.
3. Place 2 Tbsp of the lemon juice in each jar. Using the funnel, pack as many tomatoes into each jar as you can. I usually pack them in layers, stem side down. Cut the tomatoes in half to fit as many as you can in the jars, leaving about 1 inch of headspace at the top. Add 1 Tbsp of salt to the top of the tomatoes, then add 2 basil leaves, sliding them a bit down the side of the jar.
4. Add hot water to cover, leaving 1/2 inch of headspace at the top. Wipe the whole jar with a clean cloth to remove any spillage. Place a lid on the jar, then tighten the ring over it to create an airtight seal.
5. Place the jars in the water bath canner in hot, but not boiling water. Make sure that the water covers them by 1-2 inches. If you need more water, heat it in a kettle and pour it over. If you have too much water, use a ladle to scoop it out and pour it into another container. Cover the pot and bring to a boil. Once the water returns to boiling, start timing. Process the jars for 45 minutes, always at a boil.
6. Using tongs, remove the jars from the hot water and play them on a dry kitchen towel with plenty of space around them. Allow to cool for several hours. Notice that the lids start to shrink and create a vacuum seal. These jars can be stored for many months in a dark, cool place.