Canned Tomatoes
Preserve whole plum tomatoes at home using a simple boiling water bath method, added citric acid for safety, and clear packing techniques for vibrant long-lasting flavor.
Equipment
- Canning jars
- Bands and lids
- Water bath canner
- Large Pot
- Chopstick or butter knife
Ingredients
- Whole tomatoes (Roma or San Marzano)
- Boiling water
- Citric Acid
Instructions
- Wash and sterilize the jars, bands, and lids, then keep them hot while preparing the tomatoes. Warm jars are ready to fill without sitting out and cooling before the canning work begins.
- Lower the tomatoes into a large pot of boiling water for 1 to 2 minutes. Remove them when the skins begin to crack or pull away from the flesh.
- Put ½ tsp. Citric Acid in each jar, pack in the peeled tomatoes, and pour in boiling water while leaving ½ inch of headspace. Run a chopstick or butter knife through the jar to release bubbles, then check the headspace again before closing.
- Place the jars in the boiling-water canner and process pint jars for 40 minutes or quart jars for 45 minutes. Keep the water actively boiling and covered over the jar lids throughout the timed processing period.
- Lift the jars out carefully and leave them undisturbed for 24 hours before storing them in a cool, dry place. As the jars cool, you may hear a small ping as lids flex downward and form their vacuum seals.
Notes
Acidification: Add ½ tsp. Citric Acid to each jar before packing the tomatoes to ensure safe acidity levels for water bath canning.
Headspace and debubbling: Maintain exactly ½ inch of headspace and run a chopstick or butter knife through the jar to release trapped air bubbles before closing.
Storage: Store sealed jars in a cool, dry, dark pantry for up to 12 months. Once opened, refrigerate the tomatoes in a covered container and use promptly.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.