Canning tomatoes is so easy and so good! A must try for the at home chef. I suggest making a lot all at once, so you have a nice full pantry on hand when needed.
For each pint:
- 5-6 plum tomatoes
- garlic clove
- 1 bay leaf
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
Prep - Boil large stock pot of water.
Immerse the tomatoes for 2-3 minutes or until you see the skin begin to crack / peel. Remove from the pot (carefully) and rinse under cold water. Remove the skin and cut out the core.
Place garlic and bay leaf into clean hot jar (I like to use the dishwasher on them right before canning). Tightly pack the tomatoes into the jar and top w/ sprinkle of lemon juice and salt. Leaving 1/2 inch room at the top of the jar – fill the jar with boiling water. Run spoon along the jar edge to remove air pockets if necessary. Immerse in a water bath 15 minutes. Remove jars and invert for 10 minutes. Turn jars right side up, cool, and store in a pantry for up to 1 year.