This Grandma-approved tomato recipe has our community in a tizzy.
Canning yourself certainly takes a bit more effort than a trip to the grocery store, but it’s well worth the journey. The ingredients list is small: just ripe tomatoes, Kosher salt, bottled lemon juice You’ll also need sterilized quart jars with lids and rims.
To start, quickly blanch tomatoes to make for easy peeling. You’ll use about three pounds of fresh tomatoes for each quart of canned; this recipe calls for enough to make four quarts of canned tomatoes, which is definitely the minimal amount we’d recommend making at once. After all, winter is coming, and with it, pale, watery tomatoes.
Banfield orders tomatoes in bulk from a local farm; if you can’t do that, head to the nearest farmers market, like Food52 Software Engineer Jeremy Beker, who recommends asking for 'seconds' or 'canning tomatoes' which, as Berker says,"just means ones that aren’t quite as pretty." Cram peeled, cored tomatoes into the jars along with the salt and lemon juice. That’s it! Tightly seal the jars and prep them for a swim: Submerge the jars in a stockpot of boiling water for 45 minutes, then let them cool. Check the seal, label with the date, and they’ll be good to hang out until next summer’s tomatoes pop up. What a dang delight!
“Learning how to can tomatoes has been essential for my home cooking skills because I use them all winter long—they're great for making sauces, soups and spreads,” writes Banfield in the recipe headnote. Just imagine how happy you will be come December.
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