WHOLE CANNED TOMATOES RECIPES

Steps:

• Place 4 quart jars or 8 pints along with the two-piece caps in hot, soapy water. Rinse well and drain. Heat jars and lids in simmering water (180 degrees) and allow them to stand there until ready to use.
• Select fresh Roma Tomatoes at their peak of quality. Use firm tomatoes, free of cracks and spots. Remove the stem and using a paring knife make a small "X" cut through the skin on the top of the tomato. Place large stock pot on the stove filled with water and bring to a rolling boil. Place the tomatoes in a wire basket and lower them into the boiling water. Blanch tomatoes 30 to 60 seconds or until the skin at the top of the tomato starts to peel away from the "X" mark carved into the top. Dip the tomatoes immediately into cold water to stop the cooking process. Once again using the paring knife, slip the skins off the tomatoes beginning at the "X" mark and leave the Roma Tomatoes whole. Place the peeled tomatoes into another large sauce pot adding just enough water to cover by one inch. Bring the water to a rolling boil and cook tomatoes 5 minutes. While tomatoes are cooking, remove the canning jars from the hot water along with the lids and place on a towel. Add 2 tablespoons of lemon juice in each jar. Carefully pack the hot tomatoes into the jar placing 2 Basil leaves and 4 cloves of garlic into each jar at alternating levels for eye appeal. Carefully ladle the hot cooking liquid over the tomatoes leaving one half inch of head space. Top with 1 teaspoon each of salt and Hot Sauce.
• Move the jar gently to remove any air bubbles that may have formed around the tomatoes. Repeat two or three times. Screw down the lid and rim firmly onto the jar and place in a simmering water bath for approximately 45 minutes. Remove from hot water and set aside to cool. Once cool, check lids for proper sealing, label and store in a cool, dark place.

Steps:

• Prepare a water bath canner and canning jars/lids. I'm describing the raw pack method here, which requires a canner pre-heated to 140 degrees F. If opting for the hot pack method, preheat the canner to just simmering (180 degrees F).
• Bring a separate pot of water to a boil on the stove. Dip each tomato into the water for 30 to 90 seconds, until the skin cracks. Remove from the boiling water with a slotted spoon and place in a bowl of very cold water to cool.
• While the tomatoes cool, bring a kettle of freshwater to a boil to use as a canning liquid.
• Once cooled, remove the tomato skins gently with your fingers. If properly blanched, the tomato skins should slide off easily.
• Use a paring knife to remove the tomato cores.
• Add lemon juice to the bottom of canning jars before you pack the tomatoes, using 1 tablespoon per pint or 2 tablespoons per quart. This step is NOT OPTIONAL and is required for canning tomatoes in both a water bath and pressure canner. (Citric acid and vinegar are alternatives, see notes for quantities.)
• Pack tomatoes, as whole fruits or halves, into the canning jars on top of the lemon juice, leaving 1/2 inch headspace. If adding salt, the recommended amount is 1 tsp per quart or 1/2 tsp per pint, but salt is optional.
• Pour boiling water over the top of the tomatoes, filling jars but still leaving 1/2 inch headspace. De-bubble jars to ensure there's no air trapped between the tomatoes and add water if necessary to maintain headspace.
• Seal the jars with 2 part canning lids to finger tight.
• Use a canning jar lifter to load the jars into a water bath canner. Since this is the raw pack method, the canner should have water that's around 140 degrees (hot enough to burn your hand, but nowhere near boiling).
• Turn the heat up to high and bring the canner and it's contents up to a full rolling boil. Once boiling begin timing the canning process. Water packed tomatoes need to process for 40 minutes for pints and 45 minutes for quarts in a water bath canner below 1,000 feet in elevation. See notes for altitude adjustments.
• Once the canning time is complete, turn off the heat and allow the jars to sit in the canner for 5 more minutes to cool slightly (this helps lower the risk of siphoning or liquid loss as they're removed from the canner).
• Remove the jars to cool on a towel on the counter for 24 hours. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars of tomatoes should maintain quality on the pantry shelf for 12-18 months.