“A great way to preserve tomatoes for later use. I use the lemon juice rather than the salt. Great for salsas and tomato sauce.”
3hrs 35mins
8-10 pints

Ingredients Nutrition


  1. Wash tomatoes and dip in boiling water for 45 seconds.
  2. Plunge in cold water, peel, core and quarter.
  3. Put 4 cups wedges in a pan and crush.
  4. Quickly heat to boiling.
  5. Add the rest of the tomatoes and bring to a boil.
  6. Reduce heat and simmer for 2 hours, stirring frequently.
  7. Remove from heat and add basil.
  8. Stir well.
  9. Put 1 T lemon juice in each sterilized pint jar or 2 T lemon juice in each sterilized quart jar.
  10. Ladle tomatoes into jars leaving 1/2 inch head space.
  11. Remove bubbles, seal, and process 35 minutes for pints, 45 minutes for quarts.
  12. If freezing product leave 1 1/2 inch head space, seal and freeze.

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