Canning Whole Tomatoes: Plum Tomatoes
Canning whole tomatoes is a simple way to preserve fresh garden tomatoes for sauces, soups and pantry storage. This beginner‑friendly method shows you how to peel, prep and pack whole tomatoes so you can enjoy rich tomato flavor all year.
Equipment
Ingredients
- San Marzano tomatoes, washed
- lemon juice
Instructions
- Take the washed tomatoes and cut off the tops of the tomatoes.
- Discard the tops and place the tomatoes into a pot.
- Once you have filled the pot with tomatoes, fill with water and heat until the tomatoes blister.
- Remove from the heat, placing the tomatoes into a bowl to cool so you can handle, but not cold.
- Warm up water in the canner while processing tomatoes.
- Remove the skins from the tomatoes and place them into sterilized jars.
- We have found that if the tomatoes are slightly cool, you can squeeze the tomato from the bottom and it will slip out of the skin easily into the jar.
- Fill the jars, leaving 1 inch head space.
- Place 1 Tablespoon of lemon juice in each quart.
- Wipe the rim with a clean wet sterile towel and place a seal on. Hand tighten the band onto the jar
- Place the filled jars into the water bath canner.
- Process the tomatoes 40 minutes for quarts, 35 minutes for pints, adjusting for your elevation if needed.
- Turn off heat, allow the jars to sit 5 minutes and remove.
- Check to make sure the jars have sealed (the seal will not pop when you push it in the middle).
- Label and date the jars.
- Store in your pantry until needed with the bands removed.
Video
Nutrition
Serving: 6pints