Preparation Time: 45 minutes
Cooking Time: 40 minutes
Processing Time: 45 minutes
Total Time: Approximately 2 hours 10 minutes
Difficulty Level: Intermediate
Recipe Intensity: Moderate
Cuisine: American
Course: Preserved Food
Ingredients
- 21 pounds fresh ripe tomatoes
- 7 tablespoons bottled lemon juice (1 tablespoon per quart jar)
- 7 teaspoons canning salt (optional)
- Water for blanching
- Ice water for cooling tomatoes
Equipment Needed
- Water-bath canner
- 7 quart-sized canning jars
- New canning lids and rings
- Jar lifter
- Large stockpot
- Slotted spoon
- Sharp knife
- Large bowl filled with ice water
- Clean kitchen towels
Instructions
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly under cool running water. Remove any damaged or bruised spots. Bring a large pot of water to a boil.
Working in batches, place the tomatoes in the boiling water for 30 to 60 seconds, or until the skins begin to crack. Immediately transfer them to a bowl of ice water.
Once cooled, peel away the skins and remove the cores.
Step 2: Heat the Tomatoes
Cut the peeled tomatoes into quarters.
Place approximately one-sixth of the tomato quarters into a large stockpot and crush them over medium-high heat. Stir frequently to prevent sticking.
As the tomatoes begin to release their juices, gradually add the remaining tomato quarters. Continue stirring and bring the mixture to a gentle boil.
Simmer the tomatoes for 5 minutes.
Step 3: Prepare the Jars
Wash jars, lids, and rings in hot soapy water and rinse thoroughly.
Keep jars hot until ready to use. This helps prevent thermal shock when filling them with hot tomatoes.
Step 4: Add Acid for Safety
Add 1 tablespoon bottled lemon juice to each quart jar. This ensures the proper acidity level for safe water-bath canning.
If desired, add 1 teaspoon canning salt to each jar for flavor.
Step 5: Fill the Jars
Using a canning funnel, ladle the hot tomatoes into the prepared jars.
Leave ½ inch headspace at the top of each jar.
Remove any trapped air bubbles by running a nonmetallic utensil around the inside edges.
Wipe jar rims with a clean damp cloth.
Place lids on jars and screw bands on until fingertip tight.
Step 6: Process the Jars
Place filled jars into the water-bath canner, ensuring they are covered by at least 1 to 2 inches of water.
Bring the water to a rolling boil.
Process quart jars for 45 minutes, adjusting for altitude if necessary.
Maintain a steady boil throughout the entire processing time.
Step 7: Cool and Store
Turn off the heat and carefully remove the canner lid.
Allow jars to rest in the water for 5 minutes before removing.
Using a jar lifter, transfer jars to a towel-lined surface.
Allow jars to cool undisturbed for 12 to 24 hours.
Check seals by pressing the center of each lid. Properly sealed lids should not flex up and down.
Remove the rings, label the jars, and store in a cool, dark place.
Tips for Success
- Use only ripe, firm tomatoes without signs of spoilage.
- Bottled lemon juice is recommended because its acidity level is consistent.
- Do not skip the acidification step.
- Avoid over-tightening jar bands.
- Store canned tomatoes away from direct sunlight for best quality.
- For richer flavor, use Roma or paste tomatoes.
Serving Suggestions
Home-canned tomatoes are incredibly versatile and can be used in:
- Homemade pasta sauces
- Tomato soups
- Chili recipes
- Beef stews
- Vegetable casseroles
- Pizza sauce
- Salsa recipes
- Slow-cooker meals
Storage Information
Properly sealed jars can be stored for up to 12 to 18 months in a cool, dry location.
Once opened, refrigerate and use within 5 to 7 days.
Discard any jars that show signs of spoilage, including off odors, mold, leaking, or broken seals.
Nutrition Information
Serving Size: 1 cup
Calories: 41
Carbohydrates: 9g
Protein: 2g
Fat: 0.5g
Saturated Fat: 0g
Fiber: 2g
Sugar: 6g
Sodium: 15mg (without added salt)
Potassium: 427mg