Description
Learn the secrets to canning tomatoes perfectly, ensuring a delicious and preserved product for your pantry.
Ingredients
- Fresh tomatoes – 10 pounds
- Salt – 1 tablespoon
- Lemon juice – 1/4 cup
- Water – as needed
Instructions
- Wash the tomatoes thoroughly and remove any stems.
- Blanch the tomatoes in boiling water for 30-60 seconds, then transfer them to an ice bath.
- Peel the skins off the tomatoes and chop them as desired.
- In a large pot, combine the chopped tomatoes, salt, and lemon juice.
- Heat the mixture over medium heat until it starts to simmer.
- Prepare your canning jars by sterilizing them in boiling water.
- Fill the jars with the hot tomato mixture, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars with a clean cloth to ensure a good seal.
- Place the lids on the jars and screw on the bands until they are fingertip-tight.
- Process the jars in a boiling water bath for 40-45 minutes.
- Remove the jars from the water bath and let them cool completely on a clean towel.
Notes
- Ensure that the tomatoes are ripe and free from blemishes for the best flavor.
- Adjust the acidity by adding more lemon juice if using low-acid tomatoes.
- Store the canned tomatoes in a cool, dark place for optimal shelf life.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 4g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: canning tomatoes, preserving tomatoes, homemade tomato sauce