Home-Canned Tomatoes
Whole peeled tomatoes packed with added acid and processed safely for winter cooking.
- Prep
- 45 min
- Cook
- 90 min
- Total
- 135 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 25 kcal
Equipment
- •Boiling water canner
- •1 litre jars with new lids
Nutrition
Per serving, approximate
- Calories
- 25 kcal
- fat
- 0 g
- carbs
- 5 g
- protein
- 1 g
- calories
- 25
Instructions
- 1
Dip the tomatoes in boiling water for 45 seconds, then into cold water, and slip off the skins. Core them.
- 2
Sterilise litre jars and keep them hot.
- 3
Put 2 tablespoons of bottled lemon juice in each jar — this is a safety requirement, not a flavouring.
- 4
Pack the tomatoes in, pressing until the spaces fill with their own juice, leaving 1 cm headspace.
- 5
Remove air bubbles, wipe the rims and seal fingertip tight.
- 6
Process litre jars in a boiling water canner for 85 minutes, adding time for altitude — most of Alberta needs the longer end.
- 7
Cool 24 hours, check every seal, and refrigerate any jar that failed.
Chef's tips
Modern tomato varieties are lower in acid than older ones, which is exactly why the bottled lemon juice is required in every jar.
Ingredient substitutions
- bottled lemon juice → 1/2 tsp citric acid per litre jar
Storage
12 months in a cool dark cupboard; use opened jars within 5 days.
Common mistakes to avoid
- •Skipping the acid
- •Shortening the processing time
Serving suggestions
Cooked Home-Canned Tomatoes?
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