Mother Earth Living

Home Canning Recipes: Canned Whole Tomatoes

Canning whole tomatoes is a simple and rewarding process.
By Sherri Brooks Vinton
September/October 2011
Add to My MSN

Photo By Kevin Kennefick


Content Tools

Related Content

The Winter of Our Content

Natural Home editor-in-chief Robyn Griggs Lawrence looks forward to good, green building news for 20...

Oven-Dried Tomatoes

Love those little expensive, jars of sun-dried tomatoes? Try this simple technique to make oven-drie...

Mom and Son in a 650-Square-Foot Homesteader's Cabin: The Perfect Amount of Space

Victoria Gazeley considers her revitalized 650-square-foot homesteader’s cabin, located on 7 acres o...

Connect with Others Canning Across America

The Canning Across America blog brings canning enthusiasts and young canners together with its CAN-A...

Canning whole tomatoes is a simple and rewarding process made even more so by good company. The steps involved make for great assembly-line work, so get your friends together and put ’em up!

Ingredients 

For each 1-quart jar:
3 pounds plum tomatoes (such as Amish paste or Juliet)
2 tablespoons bottled lemon juice or
1/2 teaspoon citric acid
1 teaspoon salt (optional)

Prepare 

1. Fill a clean cooler halfway with heavily iced water and bring a large pot of water to a boil. Drop tomatoes into boiling water, no more than 6 at a time, and return to a boil. Blanch until skins begin to loosen, 30 to 60 seconds.

2. Scoop tomatoes out of water with a slotted spoon and plunge them into the ice water. Continue blanching tomatoes in batches. Remove from ice bath and drain. Core tomatoes, then peel away skins with a paring knife.

3. Put lemon juice or citric acid and salt, if using, into clean, hot quart jars. Pack tomatoes into jars one at a time, pressing firmly enough to compress the hollow core and release enough juice to cover the tomato but not so hard that the fruit is crushed. Continue packing tomatoes in this manner, being careful to press out any air pockets. Tomatoes should be covered by 1/2 inch of their liquid. Leave 1/2 inch of headspace between the top of the liquid and the lid. Top with a little boiling water, if necessary, to achieve the proper headspace.

Preserve 

Use the boiling-water method. Release trapped air by stirring the contents with a plastic knife or wooden chopstick. Wipe rims clean; center lids on jars and screw on jar bands. Process in canner for 85 minutes. Turn off heat, remove canner lid, and let jars rest in water for 5minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. Makes 1 quart.

For more canning recipes, read the original article, "Put 'Em Up! Easy Home Canning Recipes."








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.