Name: Whole Peeled Tomatoes
Total time: 1 d 2 h 45 min
Ingredients: 13 pounds plum tomatoes , cored and peeled; ¾ cup bottled lemon juice; 1 tablespoon salt; 1 teaspoon Ball Pickle Crisp

Why This Recipe Works

To get the freshest flavor from our whole peeled tomatoes, we created a homemade tomato juice to use as a flavorful packing liquid. Because we were packing the tomatoes raw into jars, and they need to be processed for a whopping 85 minutes, the tomatoes were essentially cooking during the processing time. As they cooked, they released juices, which overflowed from the jar and created a siphoning effect. This left a sticky residue, and occasionally compromised the lid's ability to seal. Meanwhile, the tomatoes were releasing air, leaving large air bubbles in the sealed jars. To fix these issues, we changed our canning method to a “hot pack,” meaning we cooked the tomatoes in juice before packing them into jars. This short precooking let the tomatoes release juices and air in the pot rather than in the jars.

Before You Begin

The addition of Pickle Crisp helped keep the tomatoes firm. You will have a few cups of juice left over that will not fit into the jars. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. For more information on peeling tomatoes. For information on peeling tomatoes, see "Peeling Tomatoes" below.

Instructions

Set canning rack in large pot, place four 1-quart jars in rack, and add water to just cover jars. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

Working in 2 batches, process half of tomatoes in blender until smooth, about 30 seconds. Strain mixture through fine-mesh strainer into Dutch oven, pressing on solids to extract juice; discard solids.

Bring juice to boil over medium-high heat. Stir in remaining tomatoes, bring to simmer, and cook until tomatoes have softened slightly, about 5 minutes; skim foam from surface using large spoon.

Meanwhile, place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Add 3 tablespoons lemon juice, ¾ teaspoon salt, and ¼ teaspoon Pickle Crisp to each hot jar. Using slotted spoon, gently pack tomatoes into hot jars. Using funnel and ladle, pour hot juice over tomatoes to cover, leaving 1½ inches headspace. Slide wooden skewer along inside of jar, pressing slightly on tomatoes to remove air bubbles, and add extra juice as needed.

While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 1 hour 25 minutes for up to 1,000 feet, 1½ hours for 1,001 to 3,000 feet, 1 hour 35 minutes for 3,001 to 6,000 feet, or 1 hour 40 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 10 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)