Nothing captures the flavor of summer quite like a pantry filled with home-canned whole tomatoes. Preserved at the peak of ripeness, these juicy tomatoes are a versatile kitchen staple that can be transformed into hearty soups, rich pasta sauces, comforting stews, casseroles, and countless other homemade meals throughout the colder months.
Canning whole tomatoes is one of the simplest and most rewarding ways to preserve a garden harvest or take advantage of seasonal tomatoes at their best. Unlike many store-bought canned tomatoes, homemade versions offer fresh, vibrant flavor and a tender texture that elevates every recipe they become part of.
Whether you’re preparing a quick weeknight pasta dinner or simmering a slow-cooked pot of chili, having jars of home-canned tomatoes on your shelf means you’ll always have quality ingredients within reach. Their natural juices are just as valuable as the tomatoes themselves, adding rich flavor to soups, braises, and sauces.
This classic water bath canning recipe is ideal for both beginners and experienced home preservers. With proper preparation and safe canning practices, you’ll enjoy the taste of freshly harvested tomatoes long after the growing season has ended.
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Servings: About 7 quart jars
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Ingredients :
- 21 pounds ripe, firm tomatoes (about 3 pounds per quart jar)
- Bottled lemon juice
- 1 teaspoon canning salt per quart jar (optional)
- Boiling water
Instructions:
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