Easy and Flavourful Canned Tomatoes
Preserve the vibrant essence of summer with this Easy and Flavourful Canned Tomatoes recipe, a must-try for home canning enthusiasts! Made with ripe, juicy tomatoes, fresh basil, and a hint of lemon for a zesty twist, this recipe is a simple way to capture peak tomato flavor all year long. Perfect for beginners, it walks you through the canning process step by step, from peeling the tomatoes to sealing them in sterilized jars for long-term storage. Use these flavorful canned tomatoes in soups, sauces, or stews, or simply enjoy them on their own. With just 30 minutes of prep time and pantry staples like kosher salt and water, this guide to homemade canned tomatoes is as rewarding as it is delicious.
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Recipe Information
Ingredients
- 2000 grams ripe tomatoes
- 2 teaspoons kosher salt
- 2 tablespoons lemon juice
- 8 leaves fresh basil leaves
- 300 milliliters water
Instructions
Fill a large pot with water and bring it to a boil. Prepare a large bowl of ice water next to it.
Score a shallow 'X' on the bottom of each tomato using a sharp knife. Lower the tomatoes into the boiling water for 30 seconds, then transfer them to the ice water to cool.
Peel the skins off the tomatoes. If desired, core the tomatoes and remove any tough stems.
Cut the peeled tomatoes into quarters or smaller chunks if you prefer diced pieces, removing seeds if desired.
Sterilize 2-3 medium-sized mason jars by boiling them and their lids in water for 10 minutes. Remove them carefully and place them on a clean, dry towel.
To each jar, add 1 tablespoon of lemon juice and a basil leaf. Pack the jars tightly with the prepared tomatoes, leaving about 1/2 inch of headspace at the top.
In a small saucepan, heat the water and salt until the salt dissolves completely. Pour the salted water into each jar, ensuring the tomatoes are completely covered and still leaving 1/2 inch of headspace.
Using a clean cloth, wipe the rims of the jars to remove any spills. Place the lids on the jars and screw on the bands until just fingertip-tight.
Place the filled jars in a boiling water canner or a deep pot with enough water to fully submerge the jars. Boil for 40 minutes to properly seal them.
Carefully remove the jars from the water and place them on a towel or cooling rack. Let them cool at room temperature for 12-24 hours.
Check the seals by pressing on the lids. If the lids don't pop back, the jars are properly sealed. Store in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 52.8 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 4787 mg | 102% | |
*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.
