Home Canned Tomatoes

By charlotteh371

Ingredients

• 4 lbs tomatoes
• 8 basil leaves
• 1/4 cup fresh lemon juice
• 2 tbsp. kosher salt

Preparation

Step 1

bring a large saucepan of water to a boil. add the tomatoes and blanch just until the skins loosen, about 30 seconds. using a slotted spoon, transfer the tomatoes to a large, rimmed platter to cool slightly. slip the skins off the tomatoes. halve the tomatoes crosswise and squeeze out the seeds. quarter any large tomatoes and pack into 4 hot sterilized 1 pint jars, stopping 1/2 inch from the top. bury 2 basil leaves in each jar and add 1 tbsp. of lemon juice and 1/2 tsp of salt. use a knife to release any air pockets. wipe the glass rims and close the jars. set them in a water bath and bring to a boil. process for 1 hour and 25 mins.