Canned Fresh Tomatoes

Capture the vibrant taste of summer all year long with this easy and reliable recipe for Canned Fresh Tomatoes. Using just three simple ingredients—ripe, juicy tomatoes, bottled lemon juice for safe acidity, and optional kosher salt—you can preserve the essence of garden-fresh tomatoes for up to 12 months. This comprehensive guide takes you step-by-step through essential canning techniques, from blanching and peeling to sterilizing jars and processing in a boiling water bath, ensuring perfect results every time. Ideal for both first-time canners and seasoned preservationists, these homemade canned tomatoes are incredibly versatile—ready to elevate pasta sauces, stews, salsas, and more. Perfectly customizable with whole, halved, or diced tomatoes, this recipe delivers a pantry staple that's as delicious as it is rewarding to make.

Nutriscore Rating: 82/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 4

Ingredients

• 10 pounds Fresh ripe tomatoes
• 2 tablespoons per pint jar Lemon juice (bottled)
• 1 teaspoon per pint jar Coarse kosher salt (optional)

Directions

Step 1

Wash the tomatoes thoroughly to remove dirt and debris.

Step 2

Bring a large pot of water to a boil on the stove.

Step 3

Prepare a large bowl of ice water and set it to the side.

Step 4

Use a sharp knife to score a small 'X' on the bottom of each tomato to make peeling easier.

Step 5

Working in batches, place the tomatoes in the boiling water for 30–60 seconds until the skin begins to loosen.

Step 6

Remove the tomatoes with a slotted spoon and immediately transfer them to the ice water to stop the cooking process.

Step 7

Once cooled, peel off the skins using your hands or a small paring knife.

Step 8

Cut out the stem and core of each tomato, then leave the tomatoes whole, halved, or diced, depending on your preference.

Step 9

Sterilize your pint-sized canning jars and lids in boiling water before use.

Step 10

Add 2 tablespoons of bottled lemon juice and 1 teaspoon of coarse kosher salt (optional) to each sterilized jar. This ensures proper acidity levels for safe preservation.

Step 11

Pack the tomatoes tightly into the jars, leaving 1/2 inch of headspace at the top of the jar.

Step 12

In a saucepan, bring the leftover tomato juices or water to a boil and pour it into the jars to cover the tomatoes, maintaining the 1/2 inch headspace.

Step 13

Wipe the rims of the jars with a clean cloth to remove any residue and place the lids on top. Secure with the jar rings but do not overtighten.

Step 14

Process the jars in a boiling water bath canner for 35 minutes for pint jars or 45 minutes for quart jars (adjust time based on altitude).

Step 15

Carefully remove the jars and place them on a towel-lined surface to cool undisturbed for 12–24 hours.

Step 16

Once cooled, test the seals by pressing down on the lids. If the lids do not pop back, the jars are sealed properly. Refrigerate any unsealed jars and use within 1 week.

Step 17

Label each jar with the date and store in a cool, dark place for up to 12 months.

Nutrition Facts

Serving size	(4571.6g)

Amount per serving	% Daily Value*
Calories	823.1

Total Fat 9.1g	0%
Saturated Fat 0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2434.8mg	0%
Total Carbohydrate 179.0g	0%
Dietary Fiber 54.5g	0%
Total Sugars 118.7g
Protein 40.9g	0%

Vitamin D 0IU	0%
Calcium 455.4mg	0%
Iron 13.6mg	0%
Potassium 10781.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.5%

Protein: 17.0%

Carbs: 74.5%