Description
A beginner’s guide to canning tomatoes with easy tips and techniques.
Ingredients
Scale
- Fresh tomatoes (10 pounds)
- 1/4 cup lemon juice
- 1 teaspoon salt (optional)
- Water
Instructions
- Wash and prepare the tomatoes by removing stems and any blemishes.
- Blanch the tomatoes in boiling water for 30-60 seconds, then transfer them to an ice bath.
- Peel the skins off the tomatoes and chop them as desired.
- In a large pot, combine the chopped tomatoes, lemon juice, and salt.
- Heat the mixture to a simmer, stirring occasionally.
- Prepare your canning jars by sterilizing them in boiling water.
- Fill the jars with the hot tomato mixture, leaving 1/2 inch of headspace.
- Wipe the rims of the jars with a clean cloth to remove any residue.
- Seal the jars with lids and process them in a water bath canner for 40-45 minutes.
- Remove the jars and let them cool completely before storing them in a cool, dark place.
Notes
- Ensure all equipment is sterilized to prevent spoilage.
- Use only ripe, fresh tomatoes for the best flavor.
- Adjust acidity by adding more lemon juice if using low-acid tomatoes.
- Label jars with the date for easy tracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Canning
- Method: Water Bath Canning
- Cuisine: Preservation
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 6g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg