Why You’ll Love This Recipe

Canned tomatoes are incredibly versatile and can enhance the flavor of nearly any savory dish. By preserving tomatoes at their peak, you can capture the fresh, bright flavors of summer and enjoy them all year long. Canning tomatoes yourself allows you to control the ingredients and avoid the preservatives that may be added to store-bought varieties. Whether you’re making a big batch of marinara sauce, preparing a hearty soup, or just need a quick and easy ingredient, canned tomatoes are a go-to for delicious, homemade meals.

Ingredients

10-12 pounds fresh, ripe tomatoes (Roma or plum tomatoes work best for canning)
1 tablespoon lemon juice (or 1/2 teaspoon citric acid)
1/2 teaspoon salt (optional)
Water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the tomatoes: Start by washing the tomatoes thoroughly. Remove the stems and score a small “X” on the bottom of each tomato with a sharp knife. This will make peeling them much easier.
Blanch the tomatoes: Bring a large pot of water to a boil. Prepare a large bowl of ice water. Carefully place the tomatoes into the boiling water for 30 seconds, or until the skins begin to peel away. Using a slotted spoon, transfer the tomatoes to the ice water to cool.
Peel and core the tomatoes: Once cooled, peel off the skins starting from the scored “X”. Cut out the cores from the tops of the tomatoes and discard them.
Crush, chop, or puree: Depending on the type of canned tomatoes you prefer:
- Crushed: Use your hands or a potato masher to crush the tomatoes into small pieces.
- Diced: Cut the peeled tomatoes into small cubes.
- Pureed: Blend the tomatoes in a food processor or blender until smooth.
- Whole: Leave the peeled tomatoes whole and remove any seeds if desired.
Prepare the jars: Sterilize your canning jars by placing them in a boiling water bath for 10 minutes, then allow them to cool slightly. You can also sterilize the lids by placing them in hot water (not boiling) to ensure a good seal.
Fill the jars: For each quart jar, add 1 tablespoon of lemon juice or 1/2 teaspoon citric acid (to ensure proper acidity for safe canning). If you’re using salt, add about 1/2 teaspoon of salt per jar. Then, fill the jars with your prepared tomatoes, leaving about 1-inch of headspace at the top.
Seal the jars: Wipe the rims of the jars with a clean cloth to remove any residue, then place the sterilized lids on top. Screw the metal bands on until they are fingertip-tight, but not overly tight.
Process the jars: Place the filled jars into a water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a boil and process for 40-45 minutes for quart jars or 35-40 minutes for pint jars. The water should be gently boiling throughout the process.
Cool and check seals: After processing, carefully remove the jars from the water and allow them to cool completely on a clean towel or cooling rack. You should hear a “pop” as the jars seal. Once cooled, check the seals by pressing down on the center of the lid—if it doesn’t pop back, the jar is sealed. Store any unsealed jars in the fridge and use them right away.
Store: Store the sealed jars in a cool, dark place for up to 1 year. Always check for signs of spoilage (like bulging lids or foul odor) before using.

Servings and Timing

Servings: The yield will vary based on the type of tomatoes and how you prepare them, but generally, 10-12 pounds of fresh tomatoes will yield 7-8 quart jars.
Prep Time: 30 minutes
Cook Time: 45 minutes (for processing)
Total Time: 1 hour 15 minutes

Variations

Herbed Tomatoes: Add herbs like basil, oregano, thyme, or garlic when preparing the tomatoes for added flavor. These can be added directly to the jars before sealing.
Spicy Tomatoes: Add a small hot pepper (such as a jalapeño) to the jar for a spicy kick.
Tomato Paste: To make homemade tomato paste, cook down pureed tomatoes for several hours until thick, then can in smaller jars.

Storage/Reheating

Storage: Store canned tomatoes in a cool, dry place, like a pantry or cupboard, for up to a year. Avoid storing them in areas that get too hot, as this can affect the quality.
Reheating: To use, simply open the jar and heat the tomatoes in a saucepan. You can add them directly to your cooking recipes or use them as a base for sauces, soups, or stews.

FAQs

1. Can I use any type of tomato for canning?

While any type of tomato can technically be used, Roma (plum) tomatoes are ideal because they have fewer seeds and thicker flesh, making them perfect for canning. For a smoother texture, you can also use beefsteak tomatoes.

2. Can I use fresh lemon juice instead of bottled lemon juice?

It’s best to use bottled lemon juice for canning because it has a standardized acidity level, which is important for food safety. Fresh lemon juice can vary in acidity, which might affect the canning process.

3. How do I make tomato sauce from canned tomatoes?

Simply blend or crush the canned tomatoes to your desired texture, then cook them down with olive oil, garlic, and herbs to create a delicious tomato sauce.

4. Can I freeze tomatoes instead of canning them?

Yes, you can freeze tomatoes for later use. Just peel, core, and chop the tomatoes, then freeze them in airtight containers or freezer bags. While they won’t have the same texture once thawed, they are perfect for cooking and sauces.

5. What’s the shelf life of canned tomatoes?

Properly canned tomatoes will last up to one year in a cool, dark place. Be sure to check for signs of spoilage before using them, such as bulging lids, leakage, or off smells.

6. Can I make spicy canned tomatoes?

Yes, you can add spicy peppers like jalapeños or chili flakes to the jars when canning for an added kick. Just be sure to adjust the amount to your spice tolerance.

7. How do I know if my jars are sealed properly?

Once the jars have cooled, press the center of the lid. If it doesn’t pop back, the jar is sealed properly. If it does, you may need to process it again or store it in the fridge for immediate use.

8. Can I can tomatoes with the skin on?

Yes, you can can tomatoes with the skin on, but removing the skin after blanching will improve the texture and mouthfeel of your canned tomatoes. If you prefer, you can leave the skins on for rustic applications.

9. Do I need to add salt when canning tomatoes?

Salt is optional but can enhance the flavor of your tomatoes and is often included in recipes. It also helps preserve the tomatoes during the canning process.

10. Can I can tomatoes without any acid?

No, acid is necessary to ensure that tomatoes are safely preserved and to prevent the growth of harmful bacteria like botulism. Always add lemon juice or citric acid when canning tomatoes.

Conclusion

Canning your own tomatoes is a simple and rewarding way to preserve the bright, fresh flavor of summer tomatoes all year round. Whether you’re using them for soups, sauces, or stews, homemade canned tomatoes will add a rich, delicious flavor to your dishes. By following these easy steps, you can enjoy the satisfaction of homemade preservation and ensure you have high-quality tomatoes on hand whenever you need them!

Canned Tomatoes

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A simple and flavorful recipe for homemade canned tomatoes, perfect for pies, soups, sauces, and stews, ensuring fresh, summer taste all year long.

Author: Laura
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 7-8 quart jars
Category: Canning
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

10-12 pounds fresh, ripe tomatoes (Roma or plum tomatoes work best for canning)

1 tablespoon lemon juice (or 1/2 teaspoon citric acid)

1/2 teaspoon salt (optional)

Water

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Instructions

Prepare the tomatoes: Wash the tomatoes thoroughly. Remove the stems and score a small ‘X’ on the bottom of each tomato with a sharp knife. This will make peeling them much easier.

Blanch the tomatoes: Bring a large pot of water to a boil. Prepare a large bowl of ice water. Place the tomatoes into the boiling water for 30 seconds, or until the skins begin to peel away. Transfer the tomatoes to the ice water to cool.
Peel and core the tomatoes: Once cooled, peel off the skins and cut out the cores from the tops of the tomatoes.
Crush, chop, or puree: Depending on the type of canned tomatoes you prefer, crush, dice, puree, or leave them whole.
Prepare the jars: Sterilize the jars by boiling them for 10 minutes, then cool. Sterilize the lids in hot water.
Fill the jars: Add lemon juice or citric acid and salt to the jars, then fill with tomatoes, leaving 1-inch headspace.
Seal the jars: Wipe the rims and secure the lids on the jars. Tighten the metal bands fingertip-tight.
Process the jars: Place the jars in a water bath canner, ensuring they are submerged by 1 inch of water. Bring to a boil and process for 40-45 minutes for quart jars or 35-40 minutes for pint jars.
Cool and check seals: Allow jars to cool completely. Check seals by pressing down on the lids. Store any unsealed jars in the fridge.
Store: Store sealed jars in a cool, dark place for up to 1 year.

Notes

For spicier tomatoes, add hot peppers or chili flakes when preparing the jars.
For a herbed flavor, add basil, oregano, or garlic to the jars before sealing.
To make homemade tomato paste, reduce pureed tomatoes for a few hours, then can in smaller jars.

Nutrition

Serving Size: 1 cup
Calories: 40
Sugar: 8g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg