Tomatoes are truly the gardener’s bounty!
If you did it right, your neighbors will be running when they see you carrying more of the red beauties their way. Of course, you can make all kinds of items with tomatoes, like salsa and spaghetti sauce. But, the most versatile way to save them is to can the whole. You can then use them in a variety of applications later on, including making spaghetti sauce and salsa later on. They also are great to add to soups, stir frys, and roasts.
To start, cut out the core of the tomato.
Place in a pot of boiling water for 1 minute, then plunge into an ice water bath to cool. The peel with then come right off. Of course, if you have a TON of tomatoes, this process will take forever. Try doing it like this: Core your tomatoes, and add an extra “X” at the top.
Place “x” side up in a large baking or roasting pan, and cover with boiling water.
Put your feet up for about 5 minutes, then remove tomatoes to ice water bath. The peels will come off fairly easily. If they don’t, just place back in the roasting pan for another round of boiling water. You can leave them whole, or cut in ½, whatever works best for you. Press into a clean, hot jar. You will want to press them down to “squeeze” the juice out to fill the jar.