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Fill hot quart jars.

Fill quart jars (make sure they're already hot from a run through the dishwasher — this'll prevent them from cracking) with two tablespoons of bottled lemon juice each. Then, pack with blanched tomatoes, pressing gently on tomatoes until the natural juice fills the spaces between tomatoes and all air bubbles are visibly gone. Leave about a 1/2-inch head space, then screw jars until finger-tight with sterilized lids.

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