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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 2 |
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A great way to preserve tomatoes for later use. I use the lemon juice rather than the salt. Great for salsas and tomato sauce. Ingredients:
10 lbs tomatoes |
6 -10 teaspoons fresh basil, chopped |
bottled lemon juice |
Directions:
1. Wash tomatoes and dip in boiling water for 45 seconds.
2. Plunge in cold water, peel, core and quarter.
3. Put 4 cups wedges in a pan and crush.
4. Quickly heat to boiling.
5. Add the rest of the tomatoes and bring to a boil.
6. Reduce heat and simmer for 2 hours, stirring frequently.
7. Remove from heat and add basil.
8. Stir well.
9. Put 1 T lemon juice in each sterilized pint jar or 2 T lemon juice in each sterilized quart jar.
10. Ladle tomatoes into jars leaving 1/2 inch head space.
11. Remove bubbles, seal, and process 35 minutes for pints, 45 minutes for quarts.
12. If freezing product leave 1 1/2 inch head space, seal and freeze.
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