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Tomato Canning Recipe

Preserve the vibrant flavor of summer with this simple and rewarding tomato canning recipe.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 15 jars
Course: Preserving
Cuisine: American
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 pounds fresh tomatoes preferably Roma or other paste varieties
  • 1/2 cup bottled lemon juice
  • 1 tablespoon salt optional
  • 1 teaspoon sugar optional, to balance acidity
  • Herbs optional: Basil, oregano, or thyme to taste

Equipment

  • Canner or large stockpot
  • Jar lifter
  • Canning jars with lids
  • Funnel
  • Large pot for blanching
  • slotted spoon

Method
 

  1. Sterilize your canning jars.
  2. Bring a large pot of water to a boil, then add the tomatoes for about 30 seconds.
  3. Transfer the tomatoes to an ice bath to cool, then peel off the skins and remove the cores.
  4. Roughly chop the peeled tomatoes into quarters.
  5. Simmer the chopped tomatoes for about 10-15 minutes, if desired.
  6. Add 2 tablespoons of bottled lemon juice and a pinch of salt to each jar.
  7. Using a funnel, fill the jars with tomatoes, leaving about 1/2 inch of headspace.
  8. Seal the jars with lids and process them in a canner for 35-45 minutes.

Notes

Home-canned tomatoes can be used in sauces, soups, and stews, making them a versatile pantry staple.