Ingredients

  • Tomatoes
  • Quart-size glass jar
  • 3 tablespoons store-bought lemon juice
  • 1 tablespoon salt per (optional)

    Directions

  1. Place tomatoes in boiling water and let them sit for a few minutes until the skin splits. Cool in an ice bath.
  2. When they have cooled, core the tomatoes and slip the skin off. Fill the sterilized jar with the tomatoes, removing any air pockets. Be sure to leave 1/2 inch of space at the top of the jar (this is called the head space). Add the lemon juice and salt.
  3. Wipe the rim of the jar and heat the lid for a few seconds before sealing it to a medium tightness. Boil the filled jar for 45 minutes.

Tips/Techniques

This segment appears in show #2822. Recipes courtesy of Camille Roy © 2003 2003 Camille Roy