- citric acid (or Fruit Fresh, if you can't find pure citric acid)
- kosher salt
- Canning jars
1. Purchase wide-mouth, quart-size canning jars. Remove rings and lids from jars. Place jars only in the dishwasher and run through a complete cycle to sanitize. Leave them in the dishwasher until you are ready to use them.
2. Wash and dry one bushel of tomatoes. Cut out the stems and core. Cut an "x" in the bottom of each tomato.
3. Bring a large pot of water to a boil (avoid aluminum).
4. Meanwhile, fill a separate large pot, pan or bowl, with ice. Add cold water. Once water comes
to a boil, place tomatoes in boiling water several at a time. Boil for 1 to 2 minutes.
5. Quickly remove from boiling water and place in ice water.
6. Remove from ice water and peel the tomatoes. The skins will slide off easily using your hands. Place peeled tomatoes to the side.
7. Turn boiling water down to a gentle simmer.
8. After all tomatoes have been peeled, remove the jars from the dishwasher. Put 1 teaspoon of kosher salt and 1 teaspoon of citric acid in the bottom of each jar.
9. Place tomatoes in each jar, pressing them down until jars are filled to the lower lip. Add the lid, and screw on the ring.
10. Place filled jars in a pot of simmering water. The water should cover the jars and have an additional 1 inch of water on top. Simmer filled jars for 30 minutes.
11. Remove jars from the water, and let them rest on the counter for several hours.
12. Once jars are cool, push down on the lid. If it does not spring back, the jars are completely sealed and ready to store. If they did not seal, return them to the water bath for another 30 minutes.