Use fresh summer produce to make your own Home Canned Tomatoes.
Prep Time 1 hourhour
Cook Time 1 hourhour25 minutesminutes
Total Time 2 hourshours25 minutesminutes
Servings 28servings
Ingredients
Ingredients for a standard canner load (7 quarts):
21poundsFresh, whole tomatoesany variety
14tablespoonsBottled lemon juice
7teaspoonsPickling salt
Instructions
Prepare standard canning jars and lids according to manufacturer’s directions.
Peel and core tomatoes. Leave whole or cut into halves or quarters.
When all tomatoes are prepared, fill one jar at a time, keeping the other jars hot while you work.
Add 2 tablespoons lemon juice and 1 teaspoon salt to each quart jar
Pack tomatoes into jars, pressing gently on tomatoes until the juice fills the spaces between tomatoes. Leave 1/2 inch headspace.
Remove air bubbles.
Wipe rims of jars and apply two-piece canning caps.
Process in a boiling water bath 85 minutes for both quarts and pints.
Notes
Processing Times -- 85 minutes at sea level. Adjusted processing times for higher altitudes: 1,001 – 3,000 ft, 90 minutes; 3,001 – 6,000 ft, 95 minutes; above 6,000 ft, 100 minutes.
Jars and rings may be reused multiple times; lids must be discarded after one use.
Keep a kettle or pot of boiling water on the stove to top up the water in the canner when needed.
Tomatoes may be canned in pint jars if desired. For pints, use half the amount of ingredients per jar. Processing time is the same.
To check for a complete seal: Remove the ring from the jar. Gently press down on the center of the lid. There should be no movement up or down. Then very gently pull upward on the outside edges of the lid. If the jar is not sealed completely, the lid will come off. Any unsealed jars can be stored in the refrigerator and used within one week.