Popular in Recipes

Can-Your-Own Tomatoes

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
2.5 by 7 people
5,771 views
Rate me!
  • Makes: 0 servings
  • Serving Size: 1/4 cup
  • Prep: 15 mins per jar
  • Process: 1 hr 25 mins

Can-Your-Own Tomatoes

Directions

  1. Peel tomatoes.** If desired, cut tomatoes in half. Pack tomatoes into hot sterilized pint or quart canning jars pressing the tomatoes into the jar until spaces between the tomatoes are filled with juice. Leave 1/2-inch headspace. Add 1 tablespoon lemon juice to each pint or 2 tablespoons lemon juice to each quart. If desired, add 1/4 to 1/2 teaspoon salt to each pint or 1/2 to 1 teaspoon salt to each quart. Wipe jar rims; adjust lids and screw bands.
  2. Process filled pint or quart jars in a boiling-water canner for 85 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

From the Test Kitchen

Hot-Pack Tomatoes in Water:

Peel tomatoes.** If desired, cut tomatoes in half. In a saucepan combine tomatoes and enough water to cover. Bring to boiling; reduce heat. Simmer for 5 minutes. Pack jars with tomatoes and cooking liquid, leaving a 1/2-inch headspace. Add lemon juice and, if desired, salt as directed. Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner for 40 minutes for pints, 45 minutes for quarts (start timing when water returns to boiling); remove and cool.

Raw-Pack Tomatoes in Water:

Prepare tomatoes and fill jars as directed, except do not press on tomatoes. Pour boiling water into each jar, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner for 40 minutes for pints, 45 minutes for quarts (start timing when water returns to boiling); remove and cool.

Crushed Tomatoes:

Peel tomatoes;** cut into quarters. Add enough quartered tomatoes to a large pot to cover the bottom. Crush with a wooden spoon. Bring to boiling, stirring constantly. Slowly add the remaining quartered tomatoes, stirring constantly. Simmer for 5 minutes. Pack jars with tomatoes, leaving a 1/2-inch headspace. Add lemon juice and, if desired, salt as directed. Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner for 35 minutes for pints, 45 minutes for quarts (start timing when water returns to boiling); remove and cool.

*Tip:

Prepare only as many tomatoes as needed to fill the maximum number of jars your canner will hold at one time.

**Tip:

To peel tomatoes, use a small sharp knife to cut a shallow "X" into the bottom of each tomato. Immerse tomatoes in batches in boiling water to cover. Cook for 30 to 60 seconds or until tomato skins split open. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. When cool enough to handle, use the knife or your fingers to peel skin off tomatoes.

Nutrition Facts (Can-Your-Own Tomatoes)

  • Per serving:
  • 13 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 4 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Similar Recipes

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px.
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
No one has shared their photo yet.
close

Add My Photo close