Step 1

Cut an X into the bottom of each tomato, which will make peeling easier. Boil a large stockpot or lobster pot of water and add all tomatoes, working in batches if necessary. When their skins begin to retract after a minute or so, remove the tomatoes from the water and plunge into cold water to stop the cooking and loosen the skins.

Step 2

Peel the tomato skins off, and cut out the stems. Press the peeled and cored tomatoes firmly into the sterilized jars until there is only 1/2-inch remaining at the top.

Step 3

Once the jars are filled, add a teaspoon of Kosher salt and a tablespoon of bottled lemon juice to each quart. Place the lids and rims on the jars, and tighten.

Step 4

Prepare a large boiling water bath in a stockpot or lobster pot, making sure the water is deep enough to completely cover the jars. Once the water has come to a boil, arrange the jars on a wire jar rack, and lower into water. Allow the jars to process in the water bath for 45 minutes.

Step 5

When the processing is complete, carefully remove the rack and place on a heatproof surface. Cover the jars with a clean dishtowel, and allow them to cool at room temperature for a few hours.

Step 6

Test the seals to ensure proper processing, label the jars with the date, and store in a cool, dark place (like a pantry) to enjoy for up to a year.