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Before you can can them, you must grow them. Read Whit's story about pruning tomatoes (plus, more recipes.)
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Recipe: How To Can Tomatoes
- Yield: Makes 3โ4 jars 1x
Description
Canning tomatoes has always been a cherished tradition in my family. Weโd gather in the kitchen to savor the last of the seasonโs 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 itโs full of flavor and nostalgia. Feel free to put your own twist on it! Itโs a great way to capture summer in a jar.
Ingredients
- 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)
ย Kitchen Tools Youโll 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.ย
- 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 โgutsโ (flesh and pulp) and discard the skins.
- Bring Water to a Boil: While youโre 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 donโt 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 35โ45 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 12โ24 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!
Tomato Seconds
Check your local farm stands for “seconds” โ these slightly overripe or bruised tomatoes are farm-fresh, budget-friendly, and perfect for canning.
I am a Master Food Preserver, certified by the University of California. I’m sorry but everything about this recipe is unsafe. The jars don’t need to be sterilized because the processing time is over 10 minutes, not unsafe, but unnecessary. All of the juice in the tomatoes is needed for proper acidification, don’t drain it. “Cut” the tomatoes can be interpreted in many ways. For safety, tomatoes may only be canned halved, whole, or crushed, not diced. They also need either citric acid or bottled lemon juice, or vinegar added to each jar as most tomatoes are borderline safe in regards to acid. Adding a small dried pepper is fine, but adding low acid fresh peppers takes this into the low acid danger zone for sure. Quarts require 2 tablespoons bottled lemon juice OR 1/2 teaspoon citric acid OR 4 tablespoons of 5% vinegar. Jars should never touch the bottom of the canning pot- they could crack and water needs to circulate under the jars, a rack is needed. One half inch headspace is needed- not “about an inch”. Processing time is 85 minutes if under 1000 ft. elevation, which should be adjusted up if you are higher than that, not 35-45 minutes, safe recipes always have a specific instruction. Reliable sources will have a chart. And when the jars cool down, after correct processing, the rings should never be tightened, but should be removed and the jars wiped down. If your jars have an issue (which these surely could with all of the opportunities for bacteria to grow) you will never know because the lids are screwed down tight, unable to pop open and tell you. May I suggest you check the National Center for Home Food Preservation for the most recent science in regards to home canning, nchfp.uga.edu
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