Ingredients
- Water
- Fresh, fully ripe tomatoes (use as many as you want)
- Salt (optional, for flavor)
- Lemon juice or citric acid (to keep the acidity at safe levels)
- Sterilized canning jars with lids
Step-by-Step Instructions for Canning Tomatoes
1) Prep the tomatoes
- Rinse the tomatoes well under cold running water.
- With a sharp knife, cut a small “X” on the bottom of each tomato. This helps the skins slip off easily later.
2) Blanch and peel
- Bring a large pot of water to a rolling boil.
- Meanwhile, make an ice bath: fill a large bowl with cold water and plenty of ice.
- Lower the tomatoes into the boiling water for 30–60 seconds, just until you see the skins starting to loosen.
- Scoop the tomatoes out with a slotted spoon and immediately place them in the ice bath.
- After about a minute, peel off the skins once the tomatoes are cool enough to handle.
3) Sterilize the jars
- While the tomatoes cool, sterilize your canning jars by boiling them in water for 10 minutes.
- Carefully remove the jars and let them air-dry.
- If you like, add 1/2 teaspoon of salt to each jar for extra seasoning.
4) Pack the jars
- Cut peeled tomatoes into halves or quarters, depending on size.
- Pack the tomatoes into the hot, sterilized jars, leaving about 1/2 inch (1–1.5 cm) headspace at the top.
- Add acidity to each jar:
- 1 tablespoon lemon juice, or
- 1/4 teaspoon citric acid
5) Close the jars
- Wipe each jar rim with a clean, damp cloth to ensure a good seal.
- Set the lids on top and screw the rings on until fingertip-tight (snug, not overly tight).
6) Process in a boiling-water bath
- Place the filled jars in a large pot and add water until the jars are covered by at least 1 inch (2–3 cm).
- Bring the water to a boil and process for 40–45 minutes (adjust based on altitude if needed).
- Remove jars carefully and place them on a towel, undisturbed, to cool.
7) Check seals and store
- Once completely cool, test each lid by pressing the center. If it doesn’t flex or pop, it’s sealed properly.
- Store your canned tomatoes in a cool, dark place for up to 12 months.
Enjoy
Use your home-canned tomatoes in sauces, soups, stews, and pasta dishes whenever you want a taste of summer.
