Don't be intimidated by the idea of attempting to make your own, as I will guide you with a step by step pictorial tutorial straight from Zelinda's kitchen. Mom never found it necessary to sterilize the jars in a bath of boiling water ; she simply washes the jars in very hot soapy water and rinses them, again in very hot water. Who am I to argue with classic Italian methods and her decades of experience. I believe the fact that the tomatoes are boiled for at least 15 minutes and then putting them directly in the jars, is in itself a form of sterilization. However, ensure that each jar does have a vacuum seal when you open it. For the purists in canning, please follow your regular method to ensure their is no spoilage and lawsuits.
|Prepare your jars by sterilizing or washing in very hot soapy water and rinsing well. Let drain|
Examine your jars for cracks and and always use new canning lids to ensure a good vacuum.
|Add a branch of fresh basil (about 4 -5 leaves) in each jar|
|Wash the tomatoes in cold water to remove any dirt|
|Blanch the tomatoes by putting them in boiling water for 1-2 minutes. The skin should easily pull away from the flesh. Do not leave them in too long as this will give you watery tomatoes. Drain the tomatoes and transfer to a work bowl.|
|Peel the skin from each tomatoes and cut out the core|
|Cut tomatoes into halves or quarters for larger tomatoes|
|Transfer the prepared tomatoes into a large stock pot and add a small handful of coarse pickling salt.|
|Bring the tomatoes to a boil and cook for 15 minutes. Stir to avoid the tomatoes from sticking to the bottom of the pan|
|Pour immediately into jars, leaving about 1/2 inch head-space|
|With a clean cloth, wipe off any spillage from the rim and threads of the jar.|
Place the lid on the jar making sure to center the sealing compound on the rim. Screw down the band evenly and until there is no resistance.