Canning Tomatoes: A Taste of Summer Year-Round
Capture the essence of summer with homemade canned tomatoes, perfect for sauces, soups, and stews throughout the year. This simple recipe transforms fresh, ripe tomatoes into delicious jars brimming with flavor. With its vibrant color and rich aroma, canning tomatoes not only preserves your garden’s bounty but also evokes cherished memories of sunny days spent harvesting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings (1 cup each) 1x
- Category: Preserving
- Method: Canning
- Cuisine: American
Ingredients
Scale
- 10 cups ripe tomatoes (about 8 lbs)
- 1/4 cup bottled lemon juice
- 2 tsp non-iodized salt
- Water (for processing)
- 6 sterilized glass jars and new lids
Instructions
- Wash tomatoes thoroughly, removing stems and blemishes.
- Blanch tomatoes in boiling water for 30 seconds until skins split; transfer to an ice bath.
- Peel skins and chop tomatoes into quarters.
- Sterilize jars by boiling them for at least 10 minutes.
- Pack chopped tomatoes into hot jars, leaving 1/2 inch headspace; add lemon juice and salt.
- Process jars in a water bath for 40 minutes to ensure proper sealing.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 5g
- Sodium: 410mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg