Preparation Time: 45 minutes
Cooking Time: 35 minutes
Processing Time: 45 minutes
Total Time: Approximately 2 hours 5 minutes
Recipe Intensity: Moderate
Skill Level: Intermediate
Ingredients
- 21 pounds ripe tomatoes (approximately 3 pounds per quart jar)
- 7 tablespoons bottled lemon juice (1 tablespoon per pint or 2 tablespoons per quart)
- 7 teaspoons canning salt (optional)
- Water for blanching
- Ice water for cooling
Equipment Needed
- Water-bath canner
- 7 sterilized quart jars with lids and bands
- Large stockpot
- Slotted spoon
- Sharp knife
- Jar lifter
- Funnel
- Clean kitchen towels
Instructions
Step 1: Select and Wash Tomatoes
Choose ripe, firm, disease-free tomatoes. Avoid tomatoes with bruises, cracks, or signs of spoilage.
Wash thoroughly under cool running water to remove dirt and debris.
Step 2: Prepare for Peeling
Bring a large pot of water to a rolling boil. Prepare a large bowl filled with ice water.
Using a knife, cut a small “X” on the bottom of each tomato. This helps loosen the skin during blanching.
Step 3: Blanch the Tomatoes
Carefully place tomatoes into boiling water for 30 to 60 seconds, or until skins begin to split.
Using a slotted spoon, transfer tomatoes immediately into the ice-water bath.
Allow them to cool for several minutes.
Step 4: Remove Skins and Cores
Peel away the loosened skins with your hands. Remove the stem core and any damaged portions.
Leave tomatoes whole, halved, or crushed depending on your preferred style.
Step 5: Heat the Tomatoes
Place peeled tomatoes into a large stockpot.
Bring to a gentle boil over medium heat and simmer for 5 minutes while stirring occasionally.
Heating the tomatoes before packing helps improve quality and reduce air pockets in the jars.
Step 6: Prepare Jars
Keep jars hot until ready to fill.
Add 2 tablespoons bottled lemon juice to each quart jar. This step is essential for safe acidity levels.
If desired, add 1 teaspoon canning salt to each jar for flavor.
Step 7: Fill the Jars
Using a funnel, ladle hot tomatoes into the prepared jars.
Leave ½ inch headspace at the top.
Remove trapped air bubbles using a nonmetallic utensil.
Wipe jar rims clean with a damp cloth.
Place lids on jars and screw bands until fingertip tight.
Step 8: Process the Jars
Place filled jars into the water-bath canner.
Ensure water covers jars by at least 1 inch.
Bring water to a full rolling boil.
Process quart jars for 45 minutes.
Adjust processing time if you live at higher elevations according to local canning recommendations.
Step 9: Cool and Seal
After processing, carefully remove jars using a jar lifter.
Place jars on a towel-covered surface.
Allow them to cool undisturbed for 12 to 24 hours.
Do not tighten bands or press lids during cooling.
Step 10: Check Seals
After cooling, remove bands and test seals.
A properly sealed lid will not flex when pressed in the center.
Refrigerate any unsealed jars and use within one week.
Storage Instructions
Store sealed jars in a cool, dark, dry location.
Ideal storage temperature ranges between 50°F and 70°F (10°C to 21°C).
For best flavor and quality, use within 12 to 18 months.
Always inspect jars before use. Discard any jar showing signs of spoilage, unusual odor, leakage, mold, or broken seals.
Serving Suggestions
Home-canned tomatoes are incredibly versatile and can be used in:
- Pasta sauces
- Tomato soup
- Chili recipes
- Homemade salsa
- Stews and casseroles
- Pizza sauce
- Braised meats
- Vegetable dishes
Simply open a jar and add the tomatoes directly to your favorite recipes.
Tips for Success
- Always use bottled lemon juice rather than fresh lemon juice because acidity levels are standardized.
- Use only fresh, high-quality tomatoes.
- Follow recommended processing times carefully.
- Keep jars hot before filling to prevent breakage.
- Label jars with the processing date for easy inventory management.
Common Mistakes to Avoid
- Using overripe or damaged tomatoes.
- Skipping the acidification step.
- Overfilling jars.
- Ignoring headspace requirements.
- Reusing single-use canning lids.
- Storing jars in warm or sunny locations.
Nutrition Information
Serving Size: 1 cup canned tomatoes
Calories: 40
Carbohydrates: 9g
Protein: 2g
Fat: 0.4g
Fiber: 2g
Sugars: 6g
Sodium: 15mg (without added salt)
Potassium: 427mg
Vitamin C: 25% Daily Value
Vitamin A: 20% Daily Value
Calcium: 2% Daily Value
Iron: 4% Daily Value