Canning Tomatoes

Discover the simple joy of canning tomatoes and preserving the flavors of summer. Follow these easy steps to enjoy homemade goodness all year round. Yields 7 quarts or 14 pints.

Course canned food, Condiment, food preservation, food storage, pantry item, pantry staple

Cuisine American, canned food, Canning, food preservation, food storage, pantry staples

Keyword Canning Crushed Tomatoes, Canning Tomatoes, How to can tomatoes

Prep Time 1

Cook Time 45

Total Time 1 45

Servings 1/2 cup servings

Calories 33kcal

Cost $10

Equipment

7 Quart Jars or 14 pints
7 lids and ring sets
1 Canning Tools Set

Ingredients

22 pounds tomatoes fresh or frozen
14 tbsp lemon juice bottled or fresh

Instructions

Heat jars in boiling water, or in the dishwasher on sterilize.
Remove lemon juice from fridge and allow to warm to room temperature (if it's cold when starting out). This prevents the jars from breaking when you add the cold liquid to the hot jar.
Peel and de-seed tomatoes, if desired. This is easiest if they were frozen first!
Remove blossom end with a knife.
Place tomatoes in a large stock pot and bring to a boil.
Using an immersion blender (if available) blend tomatoes until smooth. If no immersion blender is available, use a regular blender or a food processor to blend tomatoes. Transfer back to the pot and bring to a low boil.
Add lemon juice to the bottom of each hot jar. 1 tbsp per pint, 2 tbsp per quart.
Ladle in tomato sauce, leaving a 1/2" headspace. Clean rims and secure lids and rings.
Follow canning instructions here and process for 45 minutes in a water bath canner.
Remove from canner and allow to cool for 24 hours before moving and storing.

Nutrition