knifeA clean towelOptional: Fresh basil leaves (one per jar)Your Foolproof Step-by-Step Guide to Jar StorageFollow these steps for perfectly preserved tomatoes every time.Select and Wash: Choose firm, ripe, unblemished tomatoes. Wash them thoroughly under cool running water.Blanch to Peel: This is the key to easy peeling. Bring a large pot of water to a rolling boil. Using a slotted spoon, carefully lower a few tomatoes into the boiling water. Boil for 30-60 seconds, or until you see the skins start to split.Shock in Ice Bath: Immediately transfer the blanched tomatoes to a large bowl filled with ice water. This stops the cooking process and makes the skins contract, allowing them to slip right off.Peel and Core: Use your fingers or a paring knife to easily remove the skins. Cut out the core at the stem end.Sterilize Jars: While working, wash your jars and lids in hot, soapy water and rinse well. You can also run them through a dishwasher cycle to ensure they are sterilized and hot.Pack the Jars: Pack the peeled, whole tomatoes tightly into the clean jars, pressing them down gently to release their juices and eliminate air pockets. Leave about 1 inch of headspace at the top.Add Salt (and Optional Herb): To each quart-sized jar, add 1 teaspoon of kosher salt. You can also add a fresh basil leaf for extra flavor.Remove Air Bubbles: Gently tap the jar on the counter or run a clean spatula around the inside to release any trapped air bubbles.Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Screw on the lids until fingertip-tight.Store: Place the sealed jars in the refrigerator. The tomatoes will release more juice over the next day, creating their own preserving liquid.
