How to: Canned Tomatoes

Tomatoes were one of the first vegetables I grew as a backyard gardner. They're pretty easy and thrive in the sunny and warm Utah summers. I continue to learn and "experiment" on how to make my crop more successful, like the benefits of pruning and supplementing the soil with minerals. I feel like gardening and/or farming is a life-long journey of trial and error! 

So what do you do with a bushel of tomatoes? You can definitely use them fresh in salads or other recipes. But, if you're like me, you still have a ton of produce leftover! Enter: food preservation. I typically use a majority of my tomato harvest for my canned salsa. But until I harvest a big enough batch, I like to can those first ripe tomatoes by themselves. Canned tomatoes are awesome for making homemade soups, chilis, sauces, and condiments!

I typically use quart jars, but I have friends that prefer the pints because it works better for their recipes. This recipe is one I use and have had great success with in canning my tomatoes. If you're new to canning, here is a great resource for getting started! 

Canned Tomatoes:

  1. Gather ripe tomatoes, lemon juice, jars, lids, and rings. 
  2. Bring a pot of water to a boil.
  3. Prepare jars (wash and sterilize) 
  4. Prepare tomatoes: Wash under cold water, pull off stems, and cut a small "x" in the bottom of each tomato. This helps to peel the skin off later. 
  5. Blanch tomatoes by putting into the boiling water for about 2 minutes, then directly into ice water to cool down quickly. I like to fill up one of my sinks with cold water and add ice. 
  6. Peel the skin off of each tomato and cut into chunks. Some people like to can whole tomatoes, but I prefer cutting them into smaller pieces. 
  7. Heat up a small pot of water and let lids soak.
  8. Add 2 TBS of lemon juice to each quart jar. Pack tomatoes into each jar, leaving about 1/2 in of head space on top. 
  9. Wipe down the rims of the jars and put the lids and rings on.
  10. Place each jar into the water bath and boil or process for 45 minutes. 

These beauties will make some yummy food this coming winter. I absolutely love preserving my harvest, so I can enjoy the fruits of my work all year long! If you feel a bit overwhelmed with the art of food preservation, canning tomatoes is a great place to start. Happy harvesting! -Megan