• 11 Ratings

Don't let your fresh summer tomatoes go to waste! Preserve your extra tomatoes for the year to come with this simple recipe. If you don't already know how to can tomatoes, this recipe will teach you how!

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

13 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 4 mg sodium. 170 mg potassium; 3 g carbohydrates; 1 g fiber; 2 g sugar; 1 g protein; 0 g trans fatty acid; 583 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews

11 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2