Tomato Time – A Family Tradition of Canning with My Favorite Recipes
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It’s tomato time!
Tomatoes ready to go!
For me, preserving tomatoes is one of the most rewarding parts of summer. While freezing is a great option, I personally prefer canning. There’s something about seeing those rows of jars filled with vibrant tomatoes that gives me a sense of accomplishment. Plus, I love the fact that I can reuse the jars year after year, and when it’s time to cook, I can simply grab a jar from the pantry without having to thaw anything out.
Quart Jars
This year, I went all out and canned diced tomatoes, salsa, spaghetti sauce, and tomato juice. My husband was a huge help – he set up the burners outside so I could have two boiling water baths running at the same time. It turned into a true team effort: I worked up the tomatoes, and he took care of getting them into the pots, timing them, and pulling them out. Together, we processed around 70 pounds of tomatoes, which took about a day and a half to complete.
Below I will share recipes and links to items that I used when canning. I also will link two helpful resources that I have used for years.
My Canning Process
One of the most important steps in canning tomatoes is peeling them. Here’s how I do it:
Blanch the Tomatoes: I start by dropping the tomatoes into boiling water for 15-20 seconds. This loosens the skins.
Cool Quickly: Next, I immediately transfer the tomatoes to my sink full of cold water. This stops the cooking process and makes the skins easy to peel.
Peel and Prepare: Once the tomatoes are cooled, the skins slip right off. From there, they’re ready to be cored, diced, or put into the food processor, depending on what I’m making.
Now, let me share the recipes I used for my canning marathon:
Diced Tomatoes Recipe
Ingredients:
Tomatoes (peeled, cored, and diced)
1/2 - 1 teaspoon canning salt per quart jar
1 tablespoon lemon juice per quart jar
Instructions:
Prepare the Jars: Be sure your jars are hot and ready to go along with the lids. I keep both in water on a low simmer.
Pack the Tomatoes: Add 1/2 - 1 teaspoon of canning salt and 1 tablespoon of lemon juice to each quart jar. Pack the diced tomatoes in the jar and add juice to cover. Leave 1/2 inch of head space.
Remove Air Bubbles: Run a rubber scraper around the sides of the jar to remove any air bubbles. Clean the rims. Canning tools
Seal and Process: Add the rings and process in a water bath canner, ensuring the water covers your jars by a couple of inches. Process for 45 minutes.
Cool: Let the jars cool on folded towels and do not disturb them until completely cool. To test for a good seal, press on the lid. It should not move or make a sound.
Tomato Juice Recipe
Removing seeds
Ingredients:
Tomatoes (peeled, cored, and processed for juice)
1 tablespoon lemon juice per quart jar
1/2 -1 teaspoon salt per quart jar
Instructions:
Prepare the Tomatoes: Blanch, peel, and core the tomatoes. Process them in a food processor and then through a food mill to extract the juice while removing most seeds.
Heat the Juice: Heat the juice and let it simmer.
Fill the Jars: Fill hot jars with the juice, leaving 1/2 inch of headspace. Add 1 tablespoon lemon juice and salt to each quart jar.
Seal and Process: Clean the rims, seal the jars, and process in a water bath canner for 15 minutes.
Uses: We generally use this tomato juice for soup and stew bases, as well as chili.
Salsa Recipe
Ingredients:
6 lbs tomatoes (peeled and diced, about 20 medium-sized)
2 onions, chopped
4 medium-sized jalapeños, seeded and chopped
2 teaspoons salt
2 tablespoons lime juice
2-4 tablespoons chopped cilantro
4 large garlic cloves, minced
1/2 cup vinegar
Instructions:
Prepare the Ingredients: Run the tomatoes through a food processor (leave some diced) and mix all ingredients in a pot.
Cook the Salsa: Heat the mixture to simmering.
Fill the Jars: Ladle the salsa into hot jars, clean the rims, seal, and process in a water bath for 45 minutes. This yields around 6 - 7 pints.
Spaghetti/Tomato Sauce Recipe
Ingredients:
20-22 lbs tomatoes (peeled, cored, and pureed)
2 onions, chopped
1 large green pepper, chopped
1/2 cup vinegar or lemon juice
3 tablespoons olive oil
4 garlic cloves, minced
2-4 tablespoons chopped fresh basil
2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 teaspoons black pepper
Instructions:
Prepare the Tomatoes: Peel, core, and puree the tomatoes in a food processor. Pour into a large pot.
Add the Vegetables: Food process all remaining vegetables and add them to the tomatoes. Add the remaining ingredients and mix well.
Cook the Sauce: Cook on medium heat, stirring occasionally until reduced by half.
Fill the Jars: Ladle the sauce into hot jars, clean the rims, seal, and process in a water bath canner for 35 minutes. This recipe makes about 4 quarts, depending on the reduction.
Equipment & Resources: Links to where you can find them.
Ball Blue Book of Preserving - Great resource for all canning
Canning and Preserving by Linda Ferrari - I’ve used this one for years!
Chinois - strainer for tomato juice (I use it for many things)
Food processor - I love my Cuisinart Processor!
Whether you’re a seasoned canner or just starting out, I encourage you to give it a try. There’s something incredibly satisfying about preserving the harvest and knowing you’ll have delicious, home-grown tomatoes to enjoy all year long. Drop me a message with questions or if you have a great canning recipe you would love for me to share.
Happy canning!
