In the thick of summer, we know that it’s tomato season! But this doesn’t mean the fun has to end with the season. Read on to find out how to preserve and use delicious tomatoes for months with our canning tomatoes guide.
What are the pros of canned tomatoes?
Canned goods last longer than fresh produce–meaning that you won’t have to worry about them spoiling in the fridge. With busy schedules and a potential surplus of ripe tomatoes, this is a great way to get delicious flavors that last for long periods of time.
That being said, canned tomatoes are also a great way to get nutrients in. This in combination with its sweet flavor profile makes for an irresistible base for soup, pasta, and salsa.
And while you can buy canned tomatoes–making them ensures quality and freshness. Plus, who doesn’t love a little DIY?
How do I can tomatoes?
Note: you’ll need about 2½ to 3½ pounds of tomatoes per quart jar.
Equipment you’ll need
Mason jars, lids, and bands
Canning rack
Steps
Bring a large pot of water to a simmer.
Place the jars in the pot until ready to fill.
Boil another pot of water.
Cut an X on the bottom of each tomato.
Put the tomatoes in boiling water for 30-60 seconds until the skins start to split. Peel off the skins (which will be made easier by the cut X’s). Optionally, you can chop the tomatoes and remove the seeds. (Why? peeling the tomatoes will make sure they last longer over time)
Add two tablespoons of lemon juice per quart jar to acidify the tomatoes. (Why? this ensures safe canning.)
Pack the tomatoes into the hot jars, using a funnel if needed (juices and all!). Optionally, you can add salt. Then, add boiling water. (Note: don't underfill or overfill your jars! It's important to seal them properly.)
Place the lids on the jars and screw on the bands. (Tip: try to make sure your jars are dry before tightening.)
Place the jars on the canning rack in a pot of boiling water. The jars should be fully submerged.
To process the jars, leave the canned tomatoes in the boiling water for around 35-45 minutes.
Remove the jars from the pot (careful, it’s hot!) and place them on a towel to cool.
After 24 hours, check the seals to make sure that the tomatoes are canned correctly. You'll know that the seals are working properly like any other canned good: check the center of each lid!
Store in a cool dark place, and enjoy!
While this might take a few hours of dedication, canning tomatoes only takes a few ingredients that you already have in your kitchen. Reap the benefits of your summer tomatoes now! Let us know how it goes (now, and months into the future).
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