Ingredients:

  • 10 lbs Roma tomatoes
  • 8 tbsp bottled lemon juice (2 tbsp per quart jar)
  • 1 tsp sea salt (1/4 tsp per quart jar)

Instructions:

  1. Score the skins by cutting a small 'X' into the bottom of each tomato.
  2. Blanch tomatoes in boiling water for 30 to 60 seconds until the skins split.
  3. Immediately plunge the tomatoes into an ice bath to shock them.
  4. Slip the skins off by hand.
  5. Sterilize canning jars and keep them warm (approx 140°F / 60°C) to prevent thermal shock.
  6. Add 2 tbsp of bottled lemon juice or 1/2 tsp of citric acid to the bottom of each empty quart jar.
  7. Pack peeled whole or diced tomatoes tightly into the jars.
  8. Add 1/4 tsp of salt to each jar.
  9. Leave exactly 1 inch of headspace at the top of the jar without adding extra water.
  10. Wipe rims with a clean damp cloth, center the lid, and screw the ring to finger-tip tightness.
  11. Place jars on the rack in the pressure canner with 2-3 inches of water in the bottom.
  12. Close the lid, bring to a boil, and let steam vent continuously for 10 minutes before locking the lid.
  13. Heat until the gauge reaches the required pressure for your altitude.