Instructions:
1.
Select and clean the tomatoes
Choose ripe but firm tomatoes, free of blemishes.
Wash them thoroughly under running water.
2.
Blanch and peel
Cut a small “X” into the bottom of each tomato.
Immerse them in boiling water for 30-60 seconds, then immediately transfer them to ice water.
The skin will peel off easily.
3.
Optional: Remove seeds or chop them
You can leave them whole, cut them in half, or mash them.
Some prefer removing the seeds, while others leave them for a more natural flavor.
4.
Sterilize the jars
Boil the jars and lids in water for 10 minutes, then let them air dry upside down.
5.
Pack the jars
Fill the jars with peeled tomatoes (whole or chopped).
Press gently to release the juice and eliminate any air bubbles.
Add 1/2 teaspoon of salt per pint (optional).
Add a fresh basil leaf (optional).
Top with:
Tomato juice from the crushed tomatoes, or
boiling water (if necessary to cover the contents).
6.
Close and work
Clean the rims of the jars.
Close with sterilized lids and rings.
Use one of the following methods:
Bain-marie method
(for high-acid tomatoes):
Immerse the sealed jars in boiling water.
Process for 40-50 minutes (pints) or 45-60 minutes (quarts).
Pressure cooker
(ideal for long-term, safer storage):
Work at 10 PSI for approximately 25 minutes (pints) or 30-35 minutes (quarts).
7.
Cool and store
Let the jars cool undisturbed for 12-24 hours.
Check the lids: they should be concave (they should not make any noise when pressed).
Label and store in a cool, dark place.
Shelf life:
If sealed and stored properly: up to 2 years
Once opened: refrigerate and consume within 5-7 days.
Tips for success:
Use only sterilized jars and utensils.
Make sure there are no air bubbles in the jars before sealing them.
Never skip the processing step: this ensures long-term safety.
Avoid overripe or damaged tomatoes: they can ruin the entire product.
Do you prefer baking or sun-drying instead of canning? I can also offer a freezing method if you’re interested in easier, short-term storage.
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