Jarred Tomatoes

• 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

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

onion, stalks celery, garlic, tomatoes, kosher salt, citric, basil, lids, clean kitchen, stockpots, lifter, mill

Taken from www.foodnetwork.com/recipes/jarred-tomatoes.html (may not work)