From the demo: Saving the Season
Recipe courtesy of Kevin West
amounts given PER PINT
about 1 lb Roma or other variety plum tomatoes
1 teaspoon salt
1 tablespoon bottled lemon juice. (I don’t like using bottled lemon juice because it tastes like wet dog dunked in Drano, BUT the argument for it is that commercial lemon juice has a set acidity level so it’s more reliable for food safety.)
1. Peel the tomatoes: working in small batches, blanch tomatoes in a large quantify of boiling water for 1 minute. Remove with a slotted spoon to a bowl of ice water to arrest cooking. Cut out the stem with the point of your paring knife and then peel away the skin.
2. Now you need to work quickly: quarter enough tomatoes into a pot to cover the bottom, mash them good with a potato masher to release their juices and quickly bring them to a lively simmer.
3. While they heat, blanch and peel your next small batch of tomatoes. Add them one by one to the now-simmering liquid in the pot. If you want you can quarter each new tomato as it goes in. I like to crush each one lightly in my palm and immediately push it down into the hot juice.
4. Once all your tomatoes are in the pot, return to a boil and cook steadily for 5 minutes, stirring and turning over the tomatoes periodically.
5. Ladle into jars and seal. Process in a boiling-water bath for 35 minutes for pints and 45 minutes for quarts.
If any of this is unclear, please consult Ball or USDA-approved canning guidelines before attempting the process.
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