Roasting tomatoes before canning them intensifies their flavor. It also prevents the pulp and liquid from separating as often happens with raw-pack home canned tomatoes.
This recipe is for one pint of tomatoes, but go ahead and multiply it to make as many jars as you wish.
- 2 pounds tomatoes
- 1 tablespoons lemon juice (or vinegar or 1/4 teaspoon citric acid)
- Preheat your oven's broiler. Cut off the stem ends of the tomatoes.
- Arrange the tomatoes in a single layer on a baking sheet. Place under the broiler and broil until the tomatoes start to show blackened spots but are not burnt. Use tongs to turn the tomatoes over and put them back under the broiler until the other sides of the tomatoes start to char.
- Rub the skins off of the tomatoes. Don't worry about getting every last bit of skin off. Squish out most of the seed gel, but again, don't worry about getting every last seed out.
- Pack the tomatoes into clean canning jars (it is not necessary to sterilize them first). Add 1 tablespoon lemon juice or vinegar per pint jar, sprinkling it in as you pack in the tomatoes. This is not for flavoring: it is a safety issue and you need the additional acid in there to safely can the tomatoes without a pressure canner.
- Press down on the tomatoes with the back of a spoon to release any air bubbles. Leave 1/2-inch head space between the tomatoes and the rim of the jar.
- Secure the canning lids. Process the jars in a boiling water bath for 35 minutes (adjust the canning time if you live at a high altitude).