40-50 fresh, blemish-free tomatoes, chopped
About 2 cups fresh basil leaves
2 large onions, chopped (optional)
½ cup minced garlic (optional - adjust quantity for taste)
1 tsp canning salt per quart
2 Tbsp lemon juice per quart
6-7 sterilized quart jars, rings, and seals (I like to use wide-mouth jars)
Water-bath canner with enough water to cover jars with at least 1 inch of water
Combine tomatoes, basil, onions and garlic in a large kettle. Cover and heat over low heat, stirring often. Meanwhile, heat canning water over high heat. Hook the canner rack over the sides of the canner and set the empty quart jars in the rack to heat. When tomato mixture comes to a low simmer and the basil begins to wilt, ladle into heated jars. Add the salt and lemon juice to each jar and stir with a clean knife. Wipe the rims of the jars with a clean cloth, add the seals, and screw on the rings and hand tighten. Place the filled jars in the canner rack and carefully lower the filled rack into the water. Keep at a steady boil for 45 minutes. Lift the jars out of the canner with tongs and set them, widely spaced, onto a towel to cool. Once cooled, test that they are properly sealed by pressing down in the center of the seal. If there's no give, it's safely sealed. Store in a cool, dry location.
Tomato-Basil Quarts
By Kat Tozier
Photograph by Kat Tozier