Jarred Tomatoes

Name: Jarred Tomatoes
Ingredients: 1 medium onion, roughly chopped; 4 stalks celery with leaves, roughly chopped; 4 cloves garlic; 7 pounds plum tomatoes; Kosher salt; 1 1/8 teaspoons citric acid (also called sour salt), for preserving; 18 fresh basil leaves; Six 16-ounce canning jars with lids and bands; Clean kitchen towels; 2 large stockpots; Jar lifter or canning tongs; Food mill

12 ingredients

25 steps

Ingredients

1 medium onion, roughly chopped
4 stalks celery with leaves, roughly chopped
4 cloves garlic
7 pounds plum tomatoes
Kosher salt
1 1/8 teaspoons citric acid (also called sour salt), for preserving
18 fresh basil leaves
Six 16-ounce canning jars with lids and bands
Clean kitchen towels
2 large stockpots
Jar lifter or canning tongs
Food mill

Directions

1

Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well.
2

Place a folded clean kitchen towel or canning rack in the bottom of a stockpot (this keeps the jars from rattling); fill about halfway with water.
3

Add the jars, making sure they're submerged.
4

Bring to a boil and boil 10 minutes; remove with a jar lifter and place on a clean towel.
5

Turn off the heat; reserve the pot of water.
6

Put the lids and bands in a saucepan of simmering water until ready to use (do not boil).
7

Cook the tomatoes: Bring another stockpot of water to a boil.
8

Add the onion, celery and garlic and cook until just tender, about 8 minutes.
9

Add the tomatoes (in batches, if necessary) and cook until they split and rise to the top, about 5 minutes.
10

Strain the vegetables; discard the celery stalks but keep the leaves for flavor.
11

Puree the tomatoes: Set a food mill over a large bowl.
12

Working in batches, puree the tomatoes and vegetables through the mill, scraping the bottom occasionally with a fork.
13

Stir in 2 tablespoons salt, then the citric acid-this ensures a safe acidity level for canning.
14

Fill the jars: Remove the lids and bands from the hot water with tongs and place on a clean towel to dry.
15

Put 3 basil leaves in each sterilized jar (make sure your hands are clean).
16

Use a ladle or funnel to fill the jars with the tomato puree to about 1/2 inch from the top.
17

Wipe the rims of the jars with a damp paper towel, then screw on the lids (do not overtighten).
18

Process the jars: Bring the stockpot of water to a simmer (keep the towel in the pot).
19

Lower the filled jars into the pot, bring to a boil and process 45 minutes.
20

Use the jar lifter to remove the jars and transfer to a towel; let sit overnight.
21

Don't overfill the jars-you need to leave some space.
22

Check the seals: Press the tops of the jars: The lidsshould not pop up and down.
23

Store in a cool dark place for up to 1 year.
24

Once opened, refrigerate for up to 5 days.
25

Photographs by Christopher Testani