Description
Canning tomatoes has always been a cherished tradition in my family. We’d gather in the kitchen to savor the last of the season’s tomatoes and preserve them for the colder months ahead. My Italian grandmother taught us with no fancy equipment, just a few basics and a lot of love. This method may be simple, but it’s full of flavor and nostalgia. Feel free to put your own twist on it! It’s a great way to capture summer in a jar.
Ingredients
Units
Scale
- 10 lbs. ripe tomatoes (Roma or plum tomatoes work best)
- A bunch of fresh basil
- 3-4 spicy peppers (optional, for a little kick)
- Water (enough to fully submerge your jars in the pot)
Kitchen Tools You’ll Need
- Large stockpot (for boiling water)
- Sharp paring knife
- Colander
- Large mixing bowl
- Gloves (optional, for handling tomatoes and peppers)
- 3-4 wide-mouth 32-oz. Mason jars
- Wide-mouth lids and screw bands
- Spoon
- Clean dish towel
Instructions
- Prep Your Jars: Sterilize the jars by running them through the dishwasher or boiling them in water for 10 minutes.
- Prep the Tomatoes: Use a sharp paring knife to carefully remove the skins from each tomato. Cut the peeled tomatoes and place them in a colander over a large bowl. Use your hands or a spoon to squeeze out excess juice and seeds. Save the tomato “guts” (flesh and pulp) and discard the skins.
- Bring Water to a Boil: While you’re working, fill your stockpot with enough water to fully submerge the jars and bring it to a boil.
- Fill the Jars: Using your hands or a spoon, pack the tomato flesh into the sterilized jars, leaving about 1 inch of space at the top. Add a few basil leaves and one spicy pepper (if using) to each jar. Press down gently to release any air pockets and excess liquid, but don’t over-pack.
- Seal the Jars: Wipe the rims of the jars with a clean towel to ensure a good seal. Place the lids on top, then screw the bands on until fingertip-tight (not too tight).
- Process the Jars: Carefully lower the jars into the boiling water using tongs and a towel. Boil for 35–45 minutes, making sure the jars stay fully submerged.
- Cool and Store: Remove jars from the pot and place them on a towel-lined surface. Let them sit undisturbed for 12–24 hours. Once cooled, tighten the bands if needed and check that the lids are sealed (they should not flex when pressed). Store in a cool, dark place for up to a year. Enjoy summer tomatoes all year long!