Ingredients
- 13 pounds tomatoes preferably Roma
- 9 tablespoons concentrated lemon juice separated
Instructions
Wash and score tomatoes.
Blanch the tomatoes by dropping them in a pot of boiling water for about 60 seconds.
Remove tomatoes and place in a bowl to cool down (if you want, you can place them in an ice water bath).
Peel off the skin when cool enough to handle.
Add concentrated lemon juice to jars (2 tablespoons per quart or 1 tablespoon per pint).
Fill each hot (sterilized) jar with peeled tomatoes and their juices.
Leave 1/2 – 3/4 inch head-space from the top.
Remove air bubbles by running a knife along the side of the jar.
Wipe the rims clean.
Place a sterilized lid and screw on the bands until “finger tight”.
Process in hot water bath. Recommended process time for both pints and quarts is 85 minutes. Please note that process times can vary based on your altitude.
Remove jars and allow to cool down before storing.
Borrowed from: https://www.shelovesbiscotti.com/canning-raw-pack-whole-tomatoes/
Tip: In order to prevent rough mineral deposits on the outside of your jars and on the inside of your water bath pot, pour about 1/2 cup of white vinegar in your water bath.