Ingredients Jump to Instructions ↓

  1. 25 lbs 11350g / 400oz Ripe tomatoes Bottled lemon juice or citric acid - as needed Fresh dill/ parsley or basil - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Wash tomatoes; drain. Peel, core and cut into small pieces. Simmer tomatoes in a large saucepot until soft. Press tomatoes through a sieve or food mill, discard seeds. Heat juice 5 minutes at 190 degrees. Do not boil. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Add a sprig of fresh herbs to each quart jar. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 45 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 6 quarts.


Send feedback