Home-Canned Tomatoes

Directions

1. 1
   Bring a large saucepan of water to a boil.
2. 2
   Add the tomatoes and blanch just until the skins loosen, about 30 seconds.
3. 3
   Using a slotted spoon, transfer the tomatoes to a large, rimmed platter to cool slightly.
4. 4
   Slip the skins off the tomatoes.
5. 5
   Halve the tomatoes crosswise and squeeze out the seeds.
6. 6
   Quarter any large tomatoes and pack into 4 hot sterilized 1-pint jars, stopping 1/2 inch from the top.
7. 7
   Bury 2 basil leaves in each jar and add 1 tablespoon of lemon juice and 1/2 teaspoon of salt.
8. 8
   Use a knife to release any air pockets.
9. 9
   Wipe the glass rims and close the jars.
10. 10
    Set them in a water bath and bring to a boil.
11. 11
    Process for 1 hour and 25 minutes.