Canning Fresh Tomatoes (V, V+, GF)

Directions

• Step 1 Sterilize jars, lids and equipment by running through the dishwasher.
• Step 2 Boil, Peel and Dice Tomatoes and Fill Jars
• Step 3 Bring to boil one pot of water and place whole tomatoes in the water. Watch for the skins to split open and then take each tomato out and place into an ice water bath.
• Step 4 Take the tomato from the ice water and on a cutting board, use your hand to peel the skin off. It comes of quite easily! Then cut off end with core and dice the remaining tomato and scrape diced pieces and juice into a bowl. Keep adding until full.
• Step 5 Depending on the type of tomato you use, you can let sit for 20 to 30 minutes and can skim of clear water that may rise to the surface (see photos below).
• Step 6 Then taking a sterilized jar, place funnel on top and fill half way. Optional to add fresh basil leaves and pealed fresh garlic. Then fill to the neck of the bottle. Take funnel out and wipe rim clean and dry.
• Step 7 Add top and rim and twist seal tightly closed.
• Step 8 Boil To Seal Jars
• Step 9 Have another large tall pot that can hold more water above the lids when the jars are set in.
• Step 10 Fill and bring to boil.
• Step 11 Using Jar Tongs place jars in one at a time and boil for at least 45 minutes.
• Step 12 When time is up, remove jars 1 at a time and set on flat surface for cooling. Cover with a towel, to allow a longer slower cooling down period so the glass will not break.
• Step 13 As the jars cool, you will hear a Pop when the lid is vacuum sealed! You can also confirm by running your finger over the top of the lid. When you press down in the center, there should be no give – if there is allow more time for the Pop!