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Old Timey Canned Tomatoes

Rule
Tomatoes keep no secrets and tell no lies, says Vivian. Consequently, she never serves a fresh tomato out of season, and so is dedicated to canning them. Watch Mrs. Mary Vaughn, Ms. Lillie Hardy, and Vivian make canned tomatoes the old-timey way in episode 5 of season 1.

10lbs Tomatoes of your choice
1/2 cup plus 1 tablespoon Lemon Juice
3 tablespoons Salt
3 tablespoons Sugar

Bring a large pot of water up to a boil and set up an ice bath. Make a slit in the bottom of each tomato with a knife, and drop about 5 tomatoes at a time in the boiling water. Let the water come back to a boil and cook the tomatoes for about 45 seconds, or until you see their skins start to split. Using a slotted spoon, transfer the tomatoes to the ice bath. Follow-up with the other remaining tomatoes.

Peel the tomatoes and discard skin. Cut into quarters and remove the white, starchy core. Transfer to an 8-10 quart heavy bottomed pot and bring to a boil. Skim off any scum that rises to the surface. 

Meanwhile, sterilize your jars and put 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of sugar per 1 pint of tomatoes in the bottom of each jar. If you're using quart jars, you'll need to double those amounts. 

Once the tomatoes have been at a rolling boil for about 3 minutes, fill the hot jars with hot tomatoes. Put the lids on and process in a hot-water bath for 10 minutes.

From Deep Run Roots,” by Vivian Howard (Little Brown & Co., 2016)