With tomato season in full swing, it’s time to get canning! Canned tomatoes will form the basis of many easy weeknight meals through the cooler months, from pasta sauces to chilis to soups and stews – you could easily eat them daily and never have the same meal twice. Plus, when your can tomatoes at home, you get the added bonus of knowing exactly what is in your food and where it came from. Not mention the (well-earned) sense of accomplishment that home canning gives you.
How To Can Tomatoes
• Canning pot with rack
• Jar lifter
• 6 1 litre jars with screw bands and lids (sterilized)
• 15 lbs fresh Roma tomatoes
• 3/4 cup lemon juice (bottled is better than fresh)
• Washed fresh herbs of choice (optional – if you know you’ll want some basil or oregano flavoured tomatoes, it can be nice to include some fresh herbs in your canned tomatoes, but definitely not neccessary)
1. Bring a large pot of water to the boil. Cut an “x” in the bottom of each tomato. Get a large bowl of ice water ready and place it near the pot.
2. Once the water is boiling, add the tomatoes to the pot and cook for about a minute. Remove them from the pot with a slotted spoon and put them in the ice water
3. When the tomatoes are cool enough to handle, use a knife to remove the skins – they should slip off easily
4. Sterilize and prep your jars, bands, and lids (keeping your lids warm), and bring your pot back to the boil. Put on a kettle full of water to boil as well.
5. Put 2 tbsp lemon juice in each jar and stuff the jars evenly with tomatoes (and herbs if using). Cover with boiling water from the kettle, leaving 1/2 inch of space at the top.
6. Wipe the jars clean and place the lids and bands on the jars. Put the jars in the canning rack and put that into the boiling water in the pot. Cook for 45 minutes with the water boiling the whole time
7. Remove jars and set them on the counter to cool and dry. They should make a popping sound to indicate they are sealed. Once cooled, store jars in a cool, dry place and use within one year.