Easy recipe for canning tomatoes - Canning and pickling

Author: Jose Denton  

I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. [Editor's Note: recipe was updated to use cold pack method 6/27/03]

Simple Easy Homemade Canned Tomatoes

Simple Easy Homemade Canned Tomatoes
Simple Easy Homemade Canned Tomatoes will have you excited about learning how to can or about the fresh produce you can preserve!!
Provided by: Tara Noland
Total time: 180 minutes
Cook time: 60 minutes
Prep time: 120 minutes
Yields: 7 servings
Cuisine: American
Number of ingredients: 4
Ingredients:
  • 9 lbs. fresh tomatoes
  • Fresh sprigs of basil or oregano
  • Lemon juice, I use bottled for ease
  • Clean or Sterile jars
Nutrition:
  • Calories: 105 calories
  • Carbohydrate: 23 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 1 grams fat
  • Fiber: 7 grams fiber
  • Protein: 5 grams protein
  • Saturated Fat: 0 grams saturated fat
  • Serving Size: 1 pint
  • Sodium: 29 grams sodium
  • Sugar: 15 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 1 grams unsaturated fat
How to cook:
  1. To peel the tomatoes, bring a large pot of water to a boil. Wash tomatoes and cut a small 'x' in the bottom of each tomato, on the bottom side. Place tomatoes in the boiling water, not enough to over crowd. Cook for about 1 min. or until the skin just starts to peel off. Place the tomatoes in an ice bath to cool. The skins should just slide right off then. Cut tomatoes into quarters, larger ones into eighths.
  2. Place a quarter of the tomatoes in a large pot and heat over medium heat. When they start to boil crush the tomatoes with a potato masher. Then add the rest of the tomatoes, do not crush and boil gently for 5 min.
  3. For each jar add 1 Tbsp. lemon juice and one washed large herb sprig. Fill the jars with the tomatoes to about 1/2" head space. Wipe the rims and place the lids on and rims to finger tight. Process in a boiling water bath covering with at least 1" of water for 40 min. for elevations of 1000-3000 ft., 3,001 to 6,000 ft. for 45 minutes for 6,001 to 8,000 and 50 min. Remove jars to a towel lined counter and make sure they make a "popping" sound so that the lids are sealed.
  4. Cool completely and store. Canned tomatoes should be used within the year.
Notes: How to Can Tomatoes Guide, Pull a warm lid out of the simmering pot with tongs or a magnet stick and place it on the jar, then tighten the ring (not as tightly as you possibly can, …

Canned Herbed Tomatoes

Canned Herbed Tomatoes
Three easy canning tomatoes recipes - Mexican, Italian and Cajun
Provided by: PocketChangeGourmet.com
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 22
Ingredients:
  • 6 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 2 tsp garlic powder
  • 2 tsp ground coriander
  • 1-1/2 tsp seasoned salt
  • 4 tsp basil
  • 2 tsp thyme
  • 2-1/2 tsp oregano
  • 1-1/2 tsp rosemary
  • 1-1/2 tsp sage
  • 1 tsp garlic powder
  • 1 tsp hot pepper flakes,optional
  • 3 tsp chili powder
  • 2 tsp paprika
  • 1-1/2 tsp onion flakes
  • 1-1/2 tsp garlic powder
  • 1-1/2 tsp ground allspice
  • 1-1/2 tsp thyme
  • 1 tsp cayenne pepper
  • 12 cups tomatoes, peeled, cored and halved
  • Ball Citric Acid
How to cook:
  1. Prepare jars in Water Bath Canner
  2. Add tomatoes to large saucepan and add just enough water to cover
  3. Bring to boil and boil gently for 5 minutes
  4. Add spice blend to each jar
  5. Mexican - 2½ teaspoons; Italian - 2¼ teaspoons; Cajun - 2 teaspoons
  6. Add ¼ teaspoon Citric Acic to each jar
  7. Pack tomatoes into each jar leaving ½ inch headspace
  8. Ladle hot cooking liquid over tomatoes, leaving ½ inch headspace
  9. Continue with canning process (wiping jars, adding lids and bands)
  10. Process in water bath canner for 40 minutes
  11. Remove jars and cool
Notes: How to Can Diced Tomatoes (Easy Step-By-Step, Step 3A: Core the peeled tomatoes —Slice the tomato in half, and then remove the core from each half. Also cut out any unripe parts (“green shoulders”) or bruised …

Canning Tomatoes

You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. While some folks advocate adding acids, I don't do this. I never have and never will put lemon juice in my tomatoes. I put a teaspoon of canning salt in each quart PERIOD. I have yet to "lose" a jar of tomatoes and nobody has ever gotten sick or died from them either. You can be assured that this recipe is tested, tried and true. [Editor's Note: recipe was updated to use cold pack method 6/27/03]
Provided by: Lali8752
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 15 servings
Number of ingredients: 2
Ingredients:
  • tomatoes
  • canning salt (1 tsp. per quart)
Nutrition:
  • Calories: 0 calories
  • Fat: 0 grams
  • Saturated Fat: 0 grams
  • Cholesterol: 0 milligrams
  • Sodium: 0 milligrams
  • Carbohydrate: 0 grams
  • Fiber: 0 grams
  • Sugar: 0 grams
  • Protein: 0 grams
How to cook:
  1. Dip tomatoes in boiling water for 30 seconds or so.
  2. Take out and immediately put into iced water.
  3. I fill one side of the sink with the ice water, use the other side to drain them.
  4. This helps to get the skins off.
  5. Remove core and skins and cut in half or if large tomato cut into quarters.
  6. pack them tightly into jars.
  7. Add one Teaspoon canning salt to each Quart.
  8. set in water bath and process for 30 minutes.
  9. let cool.
Notes: Canning Tomatoes Recipe (Easy Recipes), Instructions. Prepare jars in Water Bath Canner. Add tomatoes to large saucepan and add just enough water to cover. Bring to boil and boil gently for 5 minutes. Add spice blend to each …
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