I have seen every variety and color of tomato canned here in Louisiana.
Every culture has added their own flavoring touch such as the Italians
with their garlic and basil. Personally, I like to can the Roma
Tomatoes because of their size, but any variety will do just fine
in this recipe.
- 12 pounds Roma Tomatoes
- 16 whole cloves of garlic
- 8 tablespoons lemon juice
- 4 teaspoons salt
- 8 fresh Basil leaves
- 4 teaspoons Louisiana Hot Sauce
Place 4 quart jars or 8 pints along with the two-piece caps in hot,
soapy water. Rinse well and drain. Heat jars and lids in simmering
water (180 degrees) and allow them to stand there until ready to
use. Select fresh Roma Tomatoes at their peak of quality. Use firm
tomatoes, free of cracks and spots. Remove the stem and using a
paring knife make a small "X" cut through the skin on
the top of the tomato. Place large stock pot on the stove filled
with water and bring to a rolling boil. Place the tomatoes in a
wire basket and lower them into the boiling water. Blanch tomatoes
30 to 60 seconds or until the skin at the top of the tomato starts
to peel away from the "X" mark carved into the top. Dip
the tomatoes immediately into cold water to stop the cooking process.
Once again using the paring knife, slip the skins off the tomatoes
beginning at the "X" mark and leave the Roma Tomatoes
whole. Place the peeled tomatoes into another large sauce pot adding
just enough water to cover by one inch. Bring the water to a rolling
boil and cook tomatoes 5 minutes. While tomatoes are cooking, remove
the canning jars from the hot water along with the lids and place
on a towel. Add 2 tablespoons of lemon juice in each jar. Carefully
pack the hot tomatoes into the jar placing 2 Basil leaves and 4
cloves of garlic into each jar at alternating levels for eye appeal.
Carefully ladle the hot cooking liquid over the tomatoes leaving
one half inch of head space. Top with 1 teaspoon each of salt and
Hot Sauce. Move the jar gently to remove any air bubbles that may
have formed around the tomatoes. Repeat two or three times. Screw
down the lid and rim firmly onto the jar and place in a simmering
water bath for approximately 45 minutes. Remove from hot water and
set aside to cool. Once cool, check lids for proper sealing, label
and store in a cool, dark place.