Home Canned Tomatoes
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
1 hr 25 mins
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Total Time
2 hrs 25 mins
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Servings
28 servings
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Calories
63 kcal
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Cuisine
American
Home Canned Tomatoes
Description
This Home Canned Tomatoes recipe outlines processing about seven quarts of fresh tomatoes. The tomatoes are peeled and cored, left whole or halved, then packed tightly into hot canning jars. Each quart jar receives bottled lemon juice to ensure acidity and pickling salt to enhance flavor and preservation.
After filling, air bubbles are removed, rims cleaned, and two-piece canning lids applied. The jars are processed in a boiling water bath for 85 minutes at altitudes up to 1,000 feet, with adjustments for higher elevations. This duration secures safe preservation and prevents spoilage.
The instructions include important safety checks for sealed jars and note reusing jars is acceptable though lids must be new each time. Unsealed jars should be refrigerated and consumed within a week. The recipe supports use of various tomato types and suggests pints can also be canned with adjusted ingredient amounts but identical processing time.
This method allows home cooks to enjoy fresh tomatoes well beyond the growing season, providing an essential pantry staple for sauces, soups, and other dishes.
Ingredients
Ingredients for a standard canner load (7 quarts):
- 21 pounds tomato any variety, fresh, whole
- 14 tablespoons lemon juice bottled
- 7 teaspoons pickling salt
Instructions
- Prepare standard canning jars and lids according to manufacturer’s directions.
- Peel and core tomatoes. Leave whole or cut into halves or quarters.
- When all tomatoes are prepared, fill one jar at a time, keeping the other jars hot while you work.
- Add 2 tablespoons lemon juice and 1 teaspoon salt to each quart jar
- Pack tomatoes into jars, pressing gently on tomatoes until the juice fills the spaces between tomatoes. Leave 1/2 inch headspace.
- Remove air bubbles.
- Wipe rims of jars and apply two-piece canning caps.
- Process in a boiling water bath 85 minutes for both quarts and pints.
Notes
- Process pints and quarts in a boiling water bath for 85 minutes up to 1,000 ft altitude, adjusting processing times higher as needed.
- Reuse jars and rings safely; always use new lids for sealing.
- Keep water topped in the canner with boiling water throughout processing.
- Use pint jars with half the ingredients per jar, processing time remains 85 minutes.
- To verify a complete seal, remove the ring and press the lid center; no movement means sealed. If unsealed, refrigerate and consume within one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28servings
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 598mg | 25% |
| Potassium | 814mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2834IU | 57% |
| Vitamin C | 50mg | 56% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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