Homemade Canned Tomatoes
Preserving fresh tomatoes at home is a simple way to enjoy their flavor long after the season ends. Follow these easy steps to safely can ripe tomatoes and store them for later use.
Ingredients
- Water
- Fresh, ripe tomatoes in any quantity
- Salt, optional
- Lemon juice or citric acid for safe acidity levels
- Sterilized canning jars with lids
Step-by-Step Instructions
1. Get the Tomatoes Ready
- Rinse the tomatoes well under cold running water.
- With a sharp knife, cut a small X on the bottom of each one. This helps loosen the skin during blanching.
2. Blanch and Peel
- Fill a large pot with water and bring it to a rolling boil.
- At the same time, prepare an ice bath in a large bowl with cold water and ice.
- Lower the tomatoes carefully into the boiling water for 30 to 60 seconds, or until the skins begin to split and curl.
- Remove them with a slotted spoon and transfer them immediately to the ice bath.
- Let them cool for about a minute, then slip off the skins.
3. Sterilize the Jars
- While the tomatoes are cooling, sterilize the canning jars by placing them in boiling water for 10 minutes.
- Remove the jars carefully and let them dry.
- If desired, add 1/2 teaspoon of salt to each jar for extra flavor.
4. Pack the Tomatoes
- Cut the peeled tomatoes into halves or quarters, depending on their size.
- Place them into the sterilized jars, packing gently.
- Leave about 1/2 inch of headspace at the top of each jar.
- Add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid to every jar to ensure proper acidity.
5. Close the Jars
- Wipe each jar rim with a clean, damp cloth to remove any tomato juice or residue.
- Set the lids in place and screw on the rings until they are fingertip-tight.
6. Process in Boiling Water
- Arrange the filled jars in a large pot.
- Make sure the jars are covered with at least 1 inch of water.
- Bring the water to a boil and process the jars for 40 to 45 minutes, adjusting for altitude if needed.
- Carefully lift the jars out and place them on a towel to cool completely.
Storage Tips
- After the jars have cooled, test the seals by pressing the center of each lid.
- If the lid stays down and does not pop back, the jar has sealed correctly.
- Keep the canned tomatoes in a cool, dark place for up to one year.
Enjoy
Your home-canned tomatoes are now ready to use in sauces, soups, stews, and countless other recipes.
