Methods/steps

Using a sharp knife, cut an “x” shape in the skin at the bottom of each tomato. Blanch them in simmering water for 30 seconds to 1 minute, then remove and place in an ice bath until cool enough to handle. Peel and core the tomatoes. In a colander over a bowl, crush them by hand—retaining the juices to fill your jars or use in cocktails.

Prepare the canner and sterilize jars, lids and bands. Simmer the tomatoes in a large, wide pot for about 5 minutes, until hot. Put 1 teaspoon of salt and 1 tablespoon of lemon juice into each jar, then ladle in the hot tomatoes, leaving half an inch of headspace. Remove the air bubbles and add reserved tomato juice as necessary to adjust for space. Tuck a basil leaf or two into each jar. Wipe the rims of the jars, apply the lids and rings and tighten fingertip tight. Process in a boiling water bath for 35 minutes (start timing once the water has come to a boil).

*If you’re new to canning please consult USDA’s Complete Guide to Home Canning, nchfp.uga.edu/publications/publications_usda.html