Canned Whole Tomatoes for Winter

Instructions:

1. Prepare a boiling water bath canner and sterilize 7 quart jars. Keep the jars hot until ready to fill.
2. Bring a large pot of water to a boil. Blanch the tomatoes for 30 to 60 seconds, then immediately transfer them to an ice bath. Once cooled, slip off the skins.
3. Remove the tomato cores. Leave the tomatoes whole, or cut very large tomatoes in half if necessary.
4. Add 2 tablespoons of bottled lemon juice to each quart jar (or 1 tablespoon to each pint jar). If desired, add 1 teaspoon of canning salt to each quart jar.
5. Pack the peeled tomatoes tightly into the hot jars, pressing gently to release their natural juices. If the tomatoes do not produce enough liquid to cover themselves, add boiling water while maintaining ½-inch headspace.
6. Remove any trapped air bubbles using a non-metallic utensil. Adjust the headspace if needed, then wipe the jar rims clean.
7. Apply the lids and screw bands until fingertip tight.
8. Process the jars in a boiling water bath:
   • Pint jars: 40 minutes
   • Quart jars: 45 minutes
   • Adjust processing times according to your altitude if necessary.
9. Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each jar has sealed properly before storing in a cool, dark place.

Variations

• Use Roma or San Marzano tomatoes for a meatier texture and less liquid.
• Add a fresh basil leaf to each jar before processing for a subtle herbal aroma, if using a tested recipe that permits it.
• Can tomato halves instead of whole tomatoes for easier use in sauces and casseroles.
• Omit the canning salt for a sodium-free version without affecting preservation.
• Use the finished tomatoes as a base for homemade salsa, marinara, or tomato soup after opening.

Tips

• Choose ripe, blemish-free tomatoes that are firm enough to hold their shape during processing.
• Blanching the tomatoes briefly makes peeling quick and easy.
• Always use bottled lemon juice, as its standardized acidity is recommended for safe home canning.
• Pack the tomatoes firmly to minimize air pockets, but avoid crushing them excessively.
• Allow the jars to rest for at least 2 weeks before opening so the flavor can fully develop.
• Label each jar with the canning date and rotate your pantry stock, using the oldest jars first.
• Once opened, refrigerate any unused tomatoes and use them within 5 to 7 days.