Instructions: 1. Prepare a large pot of boiling water and blanch the tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a sieve set over a bowl to catch the juices and remove the seeds. 2. Add 1 teaspoon salt and 2 basil leaves to each jar. Pack tomatoes, cut side down, into jars. Use a knife or spatula to remove any air bubbles or extra space. Press down on tomatoes to compact them, and fill jars with reserved tomato juice to about 1/2 inch from the rim. Wipe rims, place hot lids and screw tops, and transfer jars to hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover and process for 45 minutes. Remove jars from pot and let cool for 24 hours. Check seals.
26.04.2023 @ 21:03
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
Source: Martha Stewart Living, July 2005
Makes 6 pints
Ingredients:
18 pounds ripe tomatoes
2 tablespoons salt
12 fresh basil leaves
Instructions:
1. Prepare a large pot of boiling water and blanch the tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a sieve set over a bowl to catch the juices and remove the seeds.
2. Add 1 teaspoon salt and 2 basil leaves to each jar. Pack tomatoes, cut side down, into jars. Use a knife or spatula to remove any air bubbles or extra space. Press down on tomatoes to compact them, and fill jars with reserved tomato juice to about 1/2 inch from the rim. Wipe rims, place hot lids and screw tops, and transfer jars to hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover and process for 45 minutes. Remove jars from pot and let cool for 24 hours. Check seals.