- 25 lb. ripe tomatoes (about 75 medium)
- Bottled lemon juice or citric acid
- Fresh dill, parsley or basil
- 6 (32 oz.) quart or 12 (16 oz.) pint glass preserving jars with lids and bands
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Wash tomatoes and drain. Remove core and blossom ends. Cut tomatoes into quarters. Simmer tomatoes in a large stainless steel saucepan until soft, stirring to prevent sticking. Juice tomatoes in a food processor or food mill. Strain juice to remove peels and seeds. Heat juice 5 minutes at 190°. Do not boil.
Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each hot quart jar, 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each hot pint jar. Ladle hot juice into hot jars leaving 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 6 (32 oz.) quarts or 12 (16 oz.) pints.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!