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Home Canned Tomatoes

home canned tomatoes
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These home canned tomatoes are a great pantry staple, and an easy way to preserve the tomato harvest.

Ingredients

Scale
  • tomatoes – 3 pounds per quart, 1.5 pounds per pint
  • 2 tablespoons lemon juice per quart, 1 tablespoon per pint
  • salt (optional) – 1 teaspoon per quart, 1/2 teaspoon per pint – use non-iodized salt

Instructions

  1. Wash the canning jars and lids and rinse well. Keep warm. Fill the boiling water canner or stockpot to within 3-4 inches of the top. Heat water to near boiling while you prepare the tomatoes.
  2. Wash the tomatoes and remove the skins with blanching. Cut out cores and cut into chunks.
  3. Place tomatoes in a large stockpot, and heat for around 5 minutes. As the tomatoes heat, they should make enough juice to easily cover the fruit in jars. Hold at a simmer.
  4. Filling the jars – First, add lemon juice and salt (if desired). Add the tomatoes, filling the jar to 1/2 inch from top. Use a spatula or wooden chopstick to remove air bubbles. Adjust liquid so there is 1/2 inch headspace. Wipe rims with clean, damp cloth. Place and the lid and ring and finger tighten.
  5.  
  6. Load the jars into the canner or large pot. Put lid on canner. Bring water to boil, making sure 1-2 inches of water covers the jars. Begin timing when water reaches a rolling boil. Reduce the heat and keep the water at a low boil. Process pints for 40 minutes and quarts 45 minutes at a low boil.
  7. When processing time is complete, turn off the heat and remove canner lid. Allow canner to cool for 5 minutes. Remove jars from canner and set them on a dry towel to cool. Do not tighten rings.
  8. Allow jars to cool completely. Test seals and wipe up any spills. Remove rings, date and label. Store in a cool, dark location. For best quality, use within 18 months.

Notes

You may use 1/2 teaspoon citric acid powder per quart, 1/4 teaspoon per pint, in place of the lemon juice. Alternatively, you can pH test your tomatoes. If they are at or below 4.6, they are safe to can without added acid.

Pressure Canning Instructions

Prepare the jars as you would for water bath canning. Process pints and quarts for 25 minutes at 11 pounds pressure for dial gauge canners. Use 10 pounds pressure for weighted gauge canners.

For altitudes above 1000 feet, increase dial gauge pressure as follows:

  • 1,001 – 2,000 – 11 pounds
  • 2, 001 – 4,000 – 12 pounds
  • 4,001 – 6,000 – 13 pounds
  • 6,001 – 8,000 – 14 pounds
  • 8,001 – 10,000 – 15 pounds

For altitudes above 1000 feet, increase weighted gauge pressure to 15 pounds.

Find it online: https://commonsensehome.com/can-tomatoes/