Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
This recipe has been updated to reflect the National Center for Home Food Preservation’s guidelines.
Print
Recipe: Canned Tomatoes
- Yield: Makes 3–4 jars 1x
Description
Canning tomatoes has always been a cherished tradition in my family. In late summer, we 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. Canning tomatoes is a great way to capture summer in a jar, but to avoid any risk of botulism, please review the National Center for Home Food Preservation’s Guide to Home Canning and Introduction to Canning Tomatoes for the most up to date science and advice for safe home canning.
Ingredients
- 10 lbs ripe tomatoes (Roma or plum tomatoes work best)
- 9–12 large basil leaves
- 3–4 dried spicy peppers (optional, for a little kick)
- Water (enough to fully submerge your jars in the pot)
- 6–8 tsps freshly squeezed or bottled lemon juice, divided
Kitchen Tools
- 3–4 wide-mouth, 32-oz Mason jars with lids
- Large stockpot
- Sharp paring knife
- Colander
- Large mixing bowl
- Gloves (optional, for handling tomatoes and peppers)
- Spoon
- Clean dish towel
- Tongs
Instructions
- Sterilize the jars by running them through the dishwasher or boiling them in water for 10 minutes. If boiling, use tongs to remove the jars from the water to avoid burning yourself.
- Use a sharp paring knife to carefully remove the skins and stem scar from each tomato. Cut the peeled tomatoes in half or leave them whole, but do not dice them.
- While you’re working, fill your stockpot with enough water to fully submerge the jars, and bring it to a boil.
- Add 1/2 teaspoon of lemon juice to each jar. Using your hands or a spoon, pack the tomato flesh into the sterilized jars until spaces between them fill with juice, leaving 1/2 inch of space at the top. Add a few basil leaves and one dried pepper (if using) to each jar, pushing them down into the tomatoes.
- Wipe the rims of the jars with a clean towel to ensure a good seal. Place the flat lids on top, then screw the bands on until fingertip-tight (not too tight).
- Carefully lower the jars into the boiling water using tongs and a towel. Boil for 85 minutes if in an area under 1,000 feet elevation, making sure the jars stay fully submerged. (Refer to Table 1 for cook times according to your elevation.)
- Using tongs, remove the jars from the pot and place them on a towel-lined surface. Let them sit undisturbed for 12 to 24 hours. Once cooled, remove the bands and check that the lids remain sealed (they should not flex when pressed). Replace the bands and store the jars in a cool, dark place for up to a year. Enjoy summer tomatoes all year long!
Notes
Check your local farm stands for “seconds” for farm-fresh, budget- and planet-friendly tomatoes. Only use disease-free, vine-ripened, firm fruit 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
Thanks for the feedback! We’ll take a look…