A practical homemade preserve in which ripe summer tomatoes are jarred and saved for winter. A natural, additive-free winter preparation that can be used in place of fresh tomatoes in many recipes, from soups to main dishes.
Score an X on top of the tomatoes and blanch in boiling water for one minute, then transfer to ice water and peel. Chop into large pieces.
Pack the chopped tomatoes firmly into sterilized jars, pressing down, and add lemon juice to each jar. Close the lids loosely.
Important: place the jars in a large pot with cloth between them, cover with water, and pasteurize for about thirty minutes after it comes to a boil. This step is mandatory for safe storage.
Remove the jars from the pot, tighten the lids, and cool upside down. If the lid caves inward, a vacuum seal has formed. Store in a cool, dark place.
Important: For the preserves to keep safely, the jars and lids must be thoroughly sterilized and the filled jars processed in a boiling water bath — this step prevents the risk of botulism. Never consume preserves with a bulging lid or an off smell. Store in a cool, dark place, and refrigerate once opened.
To peel the tomatoes easily, score an X on top, blanch them in boiling water for a minute, then transfer to ice water. The skin then slips off easily with your fingers.
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