Home Canned Tomatoes
Procedure for canning the abundance of ripe summer tomatoes at home.
Servings 28 servings
Ingredients for a standard canner load (7 quarts):
- 21 pounds fresh, whole tomatoes
- 14 tbsp Bottled lemon juice
- 7 tsp Pickling salt
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 ½ 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.
Adjusted processing times for higher altitudes:
Tomatoes may be canned in pint jars if desired. For pints, use half the amount of ingredients per jar. Processing time is the same.
Information sources: National Center for Home Food Preservation (University of Georgia), Ball Blue Book of Preserving
- 1,001 – 3,000 ft, 90 minutes
- 3,001 – 6,000 ft, 95 minutes
- above 6,000 ft, 100 minutes
Calories: 63kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 598mg | Potassium: 814mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2834IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg