🍅 Homemade Canned Tomatoes (Preserved in Jars)
Ingredients:
- 2–3 kg (4–6 lbs) fresh ripe tomatoes
- 2–3 tsp salt (non-iodized, per quart/liter jar)
- 2–3 tsp lemon juice or citric acid (for acidity & safety)
- Fresh herbs (optional: basil, oregano, thyme)
- Sterilized jars & lids
Instructions:
- Prepare Tomatoes
- Wash tomatoes well.
- For peeled tomatoes: score bottoms with an X, blanch 30–60 seconds in boiling water, then shock in ice water and slip off skins. (You can leave skins on if preferred).
- Leave whole, halve, or quarter depending on jar size.
- Sterilize Jars
- Boil jars and lids in hot water for 10 minutes, or run through dishwasher on sterilize setting.
- Fill Jars
- Place a few sprigs of herbs or garlic (optional) at the bottom.
- Pack tomatoes tightly into jars, pressing down.
- Add 1 tsp lemon juice + ½ tsp salt per pint (double for quart). This keeps acidity safe for storage.
- Add Liquid
- You can cover with boiling water OR make a light tomato juice from blended tomatoes.
- Leave about 1 cm (½ inch) headspace at the top.
- Seal & Process
- Wipe rims clean, place lids, and screw bands fingertip-tight.
- Process jars in a boiling water bath:
- Pints (500ml): 40 minutes
- Quarts (1L): 45 minutes
- Cool & Store
- Remove jars, place on a towel, and let sit 12–24 hours.
- Check seals (lid should not flex).
- Label with date, store in a cool dark place for up to 12–18 months.