Whole tomatoes are one of my top pantry staples. As I spoke about in my last post, rising concern for health risks with store bought canned tomatoes has made it even more important to can my own. We usually reserve the more meaty Italian plum/roma varieties for canning whole, although you can use any type. We’re going to do fresh pack which means the tomatoes will not be cooked first and will be processed with boiling water. (You can also use tomato juice). Its an easy process, in terms of skill, but can be a bit time consuming. However its worth it. So, lets get going.
Canned Whole Tomatoes: Fresh Pack in Water
- lemon juice
- canning jars and lids
Wash and rinse tomatoes clean.
In a pot of boiling water, blanch tomatoes for 30-60 seconds. If you want your tomatoes to retain their shape, don’t over boil, as it will make your tomatoes become mushy. However, it doesn’t really matter if they get mushy, and it sort of helps them fit in the jars better. Its merely a matter of your personal aesthetics.
After blanching, use a knife to remove the core. Remove skins. They should peel right off without use of a knife.
Boil some fresh water for filling jars, 1 cup for every pint, 2 cups for every quart. In your canning pot, begin boiling water to prepare for processing.
Wash enough glass canning jars needed for tomatoes. Temper by dipping in the boiling water of your canning pot. Sterilize canning lids in boiling water.
To prepare jars, fill each pint jar with: (Double for quarts)
- 1 Tbs lemon juice
- 1/2 tsp canning or kosher salt
- Stuff as full as possible with skinned tomatoes
- Fill jars with boiling water leaving 1/2″ head space.
Wipe edges of jar to remove any materials which might impede lids from sealing. Remove air bubbles from jar. I usually use a chopstick. Top with sterilized canning lid and ring
Process in boiling water canner. 40 minutes for pints. 45 minutes for quarts. Beginning timing when water in canner comes back to a rolling boil. When time is up, remove from water and allow to cool on counter top. Do not jostle jars as it can impede a proper seal.
Once jars are cooled and sealed, mark with contents and date. Put in your pantry and feel good about a job well done!