Active time:25 minutes
Total time:1 hour 5 minutes, plus at least 3 days of pickling
Servings:16 (makes four 1-quart jars)
You will need a canning jar or very large jar that the jars can stand upright on a rack in and still submerge about 2 1/2 inches, a canning rack, a jar lifter, four 1-quart canning jars, and associated washers and lids. For more information on how to process the jars and alternative equipment, read this: A step-by-step guide to canning water baths.
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ahead: The canned tomatoes should stand for at least 3 days before serving.
Storage: The jars can be stored in a cool, dark place for up to 1 year.
Where to buy: Canning supplies are available at hardware stores, grocery stores, and online.
- 2 large green bell peppers (1 lb total), cored, seeded, and roughly chopped
- 2 medium jalapeño peppers (4 ounces total), seeded and roughly chopped
- 8 cloves of garlic
- 1 1/2 cups chopped mixed fresh herbs (about 2 ounces), such as cilantro, flat-leaf parsley, and/or dill
- 4 cups of water
- 6 tablespoons distilled white vinegar, plus more if needed
- 3 tablespoons granulated sugar
- 1 tablespoon fine salt
- 4 1/2 pounds ripe small plum tomatoes, such as Roma, rinsed thoroughly and halved from stem to bud
Combine the bell pepper, jalapeños, garlic, and herbs in a food processor and pulse until coarse, about 30 seconds. You should have about 3 cups. Divide evenly between three 1-quart wide-mouth glass canning jars with tight-fitting lids.
In a medium saucepan over medium heat, combine the water, vinegar, sugar and salt and bring to a boil, stirring until sugar has dissolved. Remove from the heat and divide the brine evenly among the jars.
Pack the tomato halves tightly in the jars; make sure to leave about 1 inch of space between the tomatoes or liquid and the rim of the pot. Carefully clean the rims and threads of each jar with a damp towel dipped in vinegar. Tighten the lids securely.
Line a baking sheet with a towel and place it near the stove.
Fill a large saucepan with enough water to cover the jars by 2 1/2 inches, set over high heat, and bring to a boil. Reduce the heat to medium-low and place the canning rack in the pot. Carefully lower the jars into the jar. Adjust the heat to maintain a rolling boil and process for 45 minutes.
Leave the jars in the pitcher for another 10 minutes to prevent siphoning (when the boiling ingredients bubble up under the lid and break the seal). Use canning tongs (don’t use regular tongs) or a jar lifter to carefully transfer the jars to the prepared baking sheet. Do not move them for at least 12 hours.
Remove the rings and test the seal by lifting each jar by the lid. The lid must remain firmly in place.
Label and date the sealed jars and store them in a dark, cool place for a minimum of 3 days and a maximum of 1 year.
Ingredients are too variable for meaningful analysis.
From food writer Anna Voloshyna.
Tested by Ann Maloney; e-mail questions to [email protected]†
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