1. Cut an X into the bottom of each tomato. Boil a large stockpot of water and add the tomatoes (work in batches if you don’t have big enough pot). When their skins begin to loosen after a minute or so, remove the tomatoes from the water and plunge into ice water to loosen the skins and stop the cooking process.
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 12cm remaining at the top.
3. Once the jars are filled, add a ¼ teaspoon of salt and a half tablespoon lemon juice to each jar. Place the lids and tighten.
4. Prepare a large boiling water bath in a stockpot, making sure the water is deep enough to completely cover the jars. As soon as the water is boiling, lower the jars on a wire jar rack into the water. Allow the jars to process in the water bath for 45 minutes.
5. After that time, carefully remove the rack and place it on a heatproof surface. Cover the jars with a tea towel and allow them to cool at room temperature for a few hours.
6. Make sure the jars are tightly sealed & store in a cool dark place for up to a year.
Boiling Water Method:
Dishwasher Method:
Oven Method:
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