Step 1

Wash and score tomatoes.

Step 2

Blanch the tomatoes by dropping them in a pot of boiling water for about 60 seconds.

Step 3

Remove tomatoes and place in a bowl to cool down (if you want, you can place them in an ice water bath).

Step 4

Peel off the skin when cool enough to handle.

Step 5

Add concentrated lemon juice to jars (2 tablespoons per quart or 1 tablespoon per pint).

Step 6

Fill each hot (sterilized) jar with peeled tomatoes and their juices.

Step 7

Leave 1/2 – 3/4 inch head-space from the top.

Step 8

Remove air bubbles by running a knife along the side of the jar.

Step 9

Wipe the rims clean.

Step 10

Place a sterilized lid and screw on the bands until “finger tight”.

Step 11

Process in hot water bath. Recommended process time for both pints and quarts is 85 minutes. Please note that process times can vary based on your altitude.

Step 12

Remove jars and allow to cool down before storing.