Never use refrigerated tomatoes — cold ruins texture and flavor.
Step 2: Blanch & Peel (Preserves Freshness)
Bring a large pot of water to a rolling boil
Score the bottom of each tomato with an “X”
Drop 3–4 tomatoes at a time into boiling water for 30–60 seconds
Use a slotted spoon to transfer immediately to ice water
Once cool, the skins will slip right off
Why peel? Skins can become tough during storage — peeling ensures smooth texture.
Step 3: Pack the Jars
Sterilize jars and lids in boiling water (10 mins)
Place whole or halved tomatoes into jars, packing them tight but gently
Press down slightly — they’ll release their own juice
Add:
A pinch of salt (optional)
½ tsp lemon juice per pint (prevents spoilage and preserves color)
Leave ½ inch of headspace at the top
Don’t overfill — liquid expands when heated.
Step 4: Seal & Process (Safe for Shelf Storage)
Wipe jar rims with a clean cloth
Screw on lids fingertip-tight
Place jars in a large pot with a rack (to prevent direct heat)
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