Canned Fresh Tomatoes
Capture the vibrant taste of summer all year long with this easy and reliable recipe for Canned Fresh Tomatoes. Using just three simple ingredients—ripe, juicy tomatoes, bottled lemon juice for safe acidity, and optional kosher salt—you can preserve the essence of garden-fresh tomatoes for up to 12 months. This comprehensive guide takes you step-by-step through essential canning techniques, from blanching and peeling to sterilizing jars and processing in a boiling water bath, ensuring perfect results every time. Ideal for both first-time canners and seasoned preservationists, these homemade canned tomatoes are incredibly versatile—ready to elevate pasta sauces, stews, salsas, and more. Perfectly customizable with whole, halved, or diced tomatoes, this recipe delivers a pantry staple that's as delicious as it is rewarding to make.
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Recipe Information
Ingredients
- 10 pounds Fresh ripe tomatoes
- 2 tablespoons per pint jar Lemon juice (bottled)
- 1 teaspoon per pint jar Coarse kosher salt (optional)
Instructions
Wash the tomatoes thoroughly to remove dirt and debris.
Bring a large pot of water to a boil on the stove.
Prepare a large bowl of ice water and set it to the side.
Use a sharp knife to score a small 'X' on the bottom of each tomato to make peeling easier.
Working in batches, place the tomatoes in the boiling water for 30–60 seconds until the skin begins to loosen.
Remove the tomatoes with a slotted spoon and immediately transfer them to the ice water to stop the cooking process.
Once cooled, peel off the skins using your hands or a small paring knife.
Cut out the stem and core of each tomato, then leave the tomatoes whole, halved, or diced, depending on your preference.
Sterilize your pint-sized canning jars and lids in boiling water before use.
Add 2 tablespoons of bottled lemon juice and 1 teaspoon of coarse kosher salt (optional) to each sterilized jar. This ensures proper acidity levels for safe preservation.
Pack the tomatoes tightly into the jars, leaving 1/2 inch of headspace at the top of the jar.
In a saucepan, bring the leftover tomato juices or water to a boil and pour it into the jars to cover the tomatoes, maintaining the 1/2 inch headspace.
Wipe the rims of the jars with a clean cloth to remove any residue and place the lids on top. Secure with the jar rings but do not overtighten.
Process the jars in a boiling water bath canner for 35 minutes for pint jars or 45 minutes for quart jars (adjust time based on altitude).
Carefully remove the jars and place them on a towel-lined surface to cool undisturbed for 12–24 hours.
Once cooled, test the seals by pressing down on the lids. If the lids do not pop back, the jars are sealed properly. Refrigerate any unsealed jars and use within 1 week.
Label each jar with the date and store in a cool, dark place for up to 12 months.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 29.6 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 2691 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
