It’s that time of year again when fresh, local tomatoes are in abundance, what better way to make the most of them and enjoy them at their freshest all year long than to can them yourself! Set aside an afternoon, get a friend round and make a batch of canned tomatoes to see you both through to next summer. Domestic bliss!
This recipe is from our Q & A with Tara Black, and is later turned into a delicious from her upcoming Canning & Preserving class. There a just a few of spots left for tomorrows class (if you’re quick you can get in! If not, don’t fret, there’s another in July and in August too).
1 tbsp bottled lemon juice
1/2 tsp salt
Bring a pot of water to a boil, and ready a bowl of ice cold water on your counter,
Slice a cross in the bottom of each of your tomatoes, blanch them in the boiling water for 30 seconds, and then place straight into the ice cold water bowl. Once cool, peel your tomatoes.
Place 1 tbsp of bottled lemon juice and 1/2 tsp salt into a pint sized mason jar. (Make as many jars as you like with as many tomatoes as you like with this amount of lemon and salt in each pint jar.)
Place the tomatoes into your prepared canning jars, pressing them to release their juice. (Use a canning funnel to keep the rims clean.)
Top up each jar with boiling water, making sure the tomatoes are submerged.
Place your jars of tomatoes into a large pan of water, and bring to a boil once inside (deep enough to completely submerge your jars). Once boiling, then time 35 minutes.
Remove the jars from the canner with a jar lifter. Place them on a clean tea towel away from drafts.
After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate them and use them within two weeks.