How to Can Tomatoes

Canning tomatoes allow you to enjoy the fresh garden tomato taste in a variety of soups, sauces, and stews every month of the year. Continue reading to learn the easiest way to can tomatoes:

Canning Necessities

•         Canning pot with a rack
•         Jar Lifter
•         Jars with sealable rims and lids
•         Fresh tomatoes – 9 lbs.
•         Fresh sprigs of oregano or basil
•         Lemon juice

Makes 7 pints of canned tomatoes

Step One – Bring a large pot of water to a boil to peel tomatoes. Wash tomatoes and cut a tiny ‘x’ on the bottom side of the tomato. Place tomatoes boiling water and cook for 1 minute or until the skin begins to peel off. To cool, put the tomatoes in an ice bath. Now, the skins should easily slide off. Cut the tomatoes into the quarter, or for larger one cut into eighths.

Step Two – Put a quarter of tomatoes and heat them over medium heat in a large pot. When they begin to boil, use a potato masher to crush the tomatoes. Then, add the remaining tomatoes, but do not crush them. Gently boil them for 5 minutes.

Step Three – Add one large herb sprig and 1 Tbsp. to each jar. Fill each jar to one ½ headspace of tomatoes. Wipe off rims and place them and the lids to finger tight. For 40 minutes, process jars in a water bath covering with about 1” water. Remove jars and be sure they make a pop sound to seal the lids.

Step Four – Cool completely and store up to one year.