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From Jamie DeMent
  • About 20 pounds whole tomatoes for 6 quarts
  • salt
  • fresh squeezed lemon juice

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters.

Heat about 1 pound of the quarters quickly in a large pot. As they are added, crush cut pieces using a large wooded spoon. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining quarters while stirring continually. These will soften with stirring and heating and will not need to be crushed. Continue until all tomatoes are added. Then boil gently 5 more minutes.

If canning, be sure to do it safely! Check out basic canning instructions here.