Canning season is upon us. Every year I can fresh tomatoes, I use them all winter long to make homemade spaghetti sauce, chili, and stews. My recipe is quite simple and fools proof. I typically purchase a bushel of tomatoes from a local organic farmer to use for canning. They taste amazingly fresh and last throughout the fall and winter months.
My Tomato Canning Recipe:
- Wash tomatoes.
- Immerse tomatoes in boiling water for approximately 30 seconds. I use a large deep pan to cover both the front and back burners of my stovetop.
- Remove from the boiling water and immediately put them into an ice bath.
- Peel and Core each tomato.
- Stuff tomatoes into the jars. What I’ve learned over the years is to stuff the jars full, because after they’ve cooked, they shrink up, and the jar is only half full.
- Top with 1 tablespoon of fresh lemon juice.
- Optional, add onion and garlic to a few jars.
- Put lids and band on the jars.
I prefer to use a porcelain water bath canner like this. I have two bath canners going at one time to speed up the process.
After the jars are sealed tightly, I get the bath canner ready. Set the jars on the rack and place into bath canner, fill with water. You want the jars completely immersed in water and add 1/2 cup of vinegar to the water to prevent your jars from getting cloudy.
Place bath canner on the stove top, once the water starts to boil, continue to cook for 30 minutes. After the 30 minutes, remove jars from bath canner, set on the countertop and let cool overnight.
Repeat this process until finished.