Home Canning Recipes: Canned Whole Tomatoes

Canning whole tomatoes is a simple and rewarding process.

| September/October 2011

  • Photo By Kevin Kennefick

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!


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)


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.

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