By Paula DeenJUMP TO RECIPE
- 4 to 6 lbs blanched, cored and peeled tomatoes
- 4 tablespoons bottled lemon juice
- 1 teaspoon salt
- 2 (1 quart) Canning Jars with lids
Place tomatoes in a large saucepan, sprinkle with salt, and cover completely with water. Bring to a boil and let cook for 5 minutes. Sterilize jars and lids for 10 minutes in simmering water or in the dishwasher directly before using. Remove one at a time when ready to fill. Add 2 tablespoons lemon juice to each quart. Scoop tomatoes into the jars filling within 1/2 inch, then ladle the hot cooking liquid into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.
Makes 2 (1 quart) jars.
Serving Suggestion: Use these home-canned tomatoes in your favorite sauce or soup for a taste of summer throughout the year.