canning tomatoes

Try these Russian pickled tomatoes: healthy, delicious and super easy to make. A flavorful and refreshing appetizer or snack made in only 30 minutes that will keep for months on the shelf. 

Russian Grandma’s Pickled Tomatoes

garlic (sliced)

bay leaves

parsley (3-4 stems or about a handful)

dill (with umbrellas, 3-4 stems)

scallions

oak leaves

tarragon, summer savoury, cherry, blackcurrant and horseradish leaves (optional)

black peppercorns (or pepper mix)

salt

sugar

white wine vinegar (optional)

In a large pot, sterilize jars and lids in boiling water for 15 minutes (see alternative sterilizing options in the notes below). Remove them from water with cooking tongs.

Sterilize the jars

Put tomatoes, garlic, bay leaves, parsley, dill, scallions and oak leaves (tarragon, summer savoury, cherry, blackcurrant and horseradish leaves if using) in jars. Try to surround the tomatoes with leaves evenly, as you won&#039;t be able to move them later. Fill jars with boiling water.

Fill the jars

Pour the water from jars into a medium pot or saucepan. This step allows you to determine the exact amount of water you need to fill in the jars. Add black peppercorns, salt and sugar and let boil for 5 minutes. Add vinegar (if using).

Make the brine

Pour the brine back in the jars. If tomatoes are not completely covered, add more boiling water but make sure there is a bit of space in the jar before you put the lid onto prevent leaking. Firmly close the lids. Turn the jars upside down for two to three days.

Pour and close

Pickled tomatoes are ready within one or two weeks, depending on the size. Store them at a room temperature or lower before opening. Using this recipe, an unopened jar will last about a year on the shelf, if you add vinegar to it. Once you open the jar, store it in the fridge for about six weeks.

Store

https://embed.mediavine.com/videos/my07qzodsuny4wporncf

Try these Russian pickled tomatoes: healthy, delicious and super easy to make. A flavorful and refreshing appetizer or snack made in only 30 minutes that will keep for months on the shelf. Enjoy your fresh, juicy tomato harvest even through the winter by using this one age old secret.

Canning tomato sauce is a good way to preserve tomatoes for long-term storage. Learn how to safely can your tomatoes in this complete guide—from prepping the tomatoes to picking the right jars.

Canned Tomato Sauce Recipe

tomatoes (about 80 plum tomatoes)

Citric acid lemon juice

Wash tomatoes. Core and cut tomatoes into quarters.

Place a single layer of tomato quarters in the bottom...

Place a single layer of tomato quarters in the bottom of a large saucepan. Mash with a potato masher, and heat over medium-high heat until juicy.

Add in the remaining tomatoes in 3-4 batches, mashing after each...

Add in the remaining tomatoes in 3-4 batches, mashing after each addition. Once all tomatoes are added, simmer until tomatoes are tender and juicy.

Remove from heat. Run the tomatoes through a food mill to remove peels and...

Remove from heat. Run the tomatoes through a food mill to remove peels and seeds.

Return purée to saucepan. Cook purée, uncovered, over medium-high...

Return purée to saucepan. Cook purée, uncovered, over medium-high heat until purée thickens, stirring to prevent sticking. Cook until volume is reduced by one-third for a thin sauce, or one-half for a thick sauce.

Prepare boiling water canner. Heat jars in simmering water until ready to...

Prepare boiling water canner. Heat jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.

Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to a hot pint...

Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to a hot pint jar; ½ teaspoon citric acid or 2 tablespoons bottled lemon juice to a hot quart jar. Ladle hot sauce into hot jar, leaving ½-inch headspace. Remove air bubbles and adjust for headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.

Place jar on a canning rack in the boiling-water canner. Repeat...

Place jar on a canning rack in the boiling-water canner. Repeat until all jars are filled.

Cover the canner and bring water to a boil. Process pint jars 35...

Cover the canner and bring water to a boil. Process pint jars 35 minutes or quart jars 45 minutes, adjusting for altitude. Start timer once the water is at a full, rolling boil.

Turn off heat, remove canner lid, and let jars stand 5 minutes....

Turn off heat, remove canner lid, and let jars stand 5 minutes. Remove jars and cool for 12-24 hours on a folded towel. Check lids for seal—they should not flex when center is pressed. Label and store jars.

Canning diced tomatoes is super easy!  This easy recipe will teach you how to can tomatoes in no time!

How to Can Diced Tomatoes

tomatoes ((approximately 2 3/4 lb. for 1 quart jar))

lemon juice

Wash tomatoes thoroughly.  Cut out the stem and any defects or blemishes.  Some people also peel the tomatoes, but I never do and we honestly have not noticed the peelings at all- and I’m even funny about textures like that in food.  I figure why bother with the extra step, plus it’s a bit healthier too!

Slice tomatoes into about ½ inch thick slices, then dice them into whatever size you want.  I love using my Vidalia Chop Wizard for this!

Place diced tomatoes into a clean canning jar- a funnel makes this super easy.  Gently shake jar to settle tomatoes so that you can fill it completely.  The tomatoes should be packed tightly in order to produce enough juice. It won&#039;t hurt if you press down on them a bit to get the jar packed full- in fact, this is probably going to be necessary.  The jar should be full to the base of the neck.

Add salt (½ tsp. per pint and 1 tsp. per quart) and bottled lemon juice (1 Tbsp. per pint and 2 Tbsp. per quart).  Wipe rim of each jar with a damp cloth to remove any tomato residue that may be there.  (If there is even a slight bit of tomato juice on it, it may not allow it to seal properly.)

Once you have 7 jars filled, place 7 metal canning lids in a small pan.  Cover with water; bring to a boil.  Once the water boils, use a fork or lid lifter to lift the jar lids out of the water- be careful not to burn yourself!- and place them on the jars.  Secure each lid with a jar band/ring.  (Heating the lids softens the rubber, allowing for a better seal.)

Place 7 jars in canner.  Fill with enough hot water to cover the jars by 1 to 2 inches.  Cover canner with a lid. Turn the burner on medium high heat.  Once water starts to boil, reduce heat slightly and process for 45 minutes, making sure the water is boiling gently and steadily the whole time.  (You may need to adjust heat to keep the boil going nicely, but really, as long as it is boiling, you are fine.)

After processing for 45 minutes, turn the burner off.  Remove jars using jar lifter- you may want to have a dishrag in your other hand to catch any hot water that drips from the jars as you remove them- and place on an old towel, blanket or another padded surface.  (This is to protect your counter from the super hot jars.)  Allow at least a little bit of air space around each jar, making sure not to have jars close enough to touch.  Do not move until jars are completely cool.

Jars should seal as they cool and you will typically hear a snap or pinging sound as the vacuum seal is formed.  Lids will be slightly concave when sealed.  To test the seal, once jar has totally cooled, lightly tap the center of the cooled jar lid.  If it is firm and does not move, it should be sealed.  If it pushes in, it didn’t seal properly.  You can still use unsealed jars, just put them in the refrigerator and use them as soon as possible.

After jars are completely cool, you can remove the rings.  Jars should be wiped clean before storing them.

Homemade spaghetti sauce is not out of your reach, and it tastes so much better than the stuff from the store! These simple steps will guide you to canning success.

Recipe courtesy of Ball® Home Canning Fresh Preserving.

Canned Spaghetti Sauce (AKA: Italian-Style Tomato Sauce)

plum tomato purée

onion

celery

carrot

garlic,

tsp salt

tsp black pepper

hot pepper flakes

Ball® (16 oz) pint glass preserving jars with lids and bands

Water

Prepare boiling water canner. Heat jars in simmering...

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

Combine 1 cup of tomato purée, onion, celery,...

Combine 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.

Ladle hot sauce into hot jars leaving 1/2...

Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner...

Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

https://www.youtube.com/watch?v=jnfjsd3ed8U

Homemade spaghetti sauce is not out of your reach, and it tastes so much better than the stuff from the store! These simple steps will guide you to canning success.

GET THE RECIPE: https://wholefully.com/canning-spaghetti-sauce/

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How to Can Spaghetti Sauce

A delicious pizza sauce adapted from Ball Blue Book's Seasoned Tomato Sauce (the adaptations do not involve ratios of fresh ingredients, only the cooking/straining method and the addition of dry spices, keeping it safe to can).

Home Canned Pizza Sauce from Fresh or Frozen Tomatoes

tomatoes (fresh or whole frozen)

onions

garlic (minced)

olive oil

basil

oregano

thyme

black pepper, (or to taste if you're not

red pepper flakes, (or

Bottled lemon juice

To prepare tomato puree from frozen tomatoes: (assuming they were cleaned and cored before freezing) leave to thaw 24 hours; drain accumulated juices and put through a strainer to remove seeds and peels.

To prepare tomato puree from fresh tomatoes: wash, core and halve tomatoes; heat to boiling (I use a 12-quart stockpot and a 6-quart soup pot for 22 pounds); put through a strainer to remove seeds and peels.

Make the pizza sauce: in a 12-quart or larger stockpot cook onions and garlic in the olive oil over medium heat until the onion softens, 5-10 minutes. Add tomato puree and all the seasonings (basil through pepper flakes), bring to a boil, reduce heat and cook for about 30 minutes, uncovered. Process with an immersion blender to make a smoother sauce (or carefully blend in batches).

Bring back to a boil; reduce heat and simmer, uncovered, until sauce reaches desired consistency (reduced by 1/4 to 1/3), usually an hour or two, depending on if you started with fresh or frozen tomatoes. Make sure to stir occasionally to prevent sticking (if you have a thin-bottomed stock-pot, stir more often to prevent scorching).

To can: add the lemon juice or citric acid to each clean, warm jar, fill jar with sauce leaving 1/2-inch headspace and attach lids and rings until fingertip-tight. Place in canner rack and repeat with remaining jars to fill canner (keep sauce and jars warm, as you will need to do a couple canner loads when using half-pints).

Process both pints and half-pints for 35 minutes in a boiling-water canner (find more details in our Canning 101 steps found in the recipe index).

Remove to a towel-lined surface and let sit undisturbed for 24 hours before checking seals, labeling and storing in a cool, dark place.

Canning Raw Pack Whole Tomatoes is my favorite way to bring back a little bit of summer during those long winter months.

Canning Raw Pack Whole Tomatoes

tomatoes (preferably Roma)

concentrated lemon juice (separated)

Wash and score tomatoes.

Blanch the tomatoes by dropping them in a pot of boiling water for about 60 seconds.

Remove tomatoes and place in a bowl to cool down (if you want, you can place them in an ice water bath).

Peel off the skin when cool enough to handle.

Add concentrated lemon juice to jars (2 tablespoons per quart or 1 tablespoon per pint).

Fill each hot (sterilized) jar with peeled tomatoes and their juices.

Leave 1/2 – 3/4 inch head-space from the top.

Remove air bubbles by running a knife along the side of the jar.

Wipe the rims clean.

Place a sterilized lid and screw on the bands until “finger tight”.

Process in hot water bath. Recommended process time for both pints and quarts is 85 minutes. Please note that process times can vary based on your altitude.

Remove jars and allow to cool down before storing.

Canning tomatoes when fresh and at peak flavor are a great way to preserve them to use all year in your favorite recipes. Use this recipe for preserving whole or halved tomatoes packed in water and processed in water bath canner for shelf stable jars.

Canning Tomatoes: Whole or Halved Packed in Water

tomatoes

water

ice cubes

lemon juice)

salt (optional

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.

Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Prepare the Canning Equipment

To blanch and peel your tomatoes, add about one gallon of water to a large saucepot, cover, and bring to a boil over high heat.

Fill a large bowl with the second gallon of water and several trays of ice.

Wash the tomatoes well under clean, running water. While working in batches, cut an X in the bottom and dip the tomatoes into the boiling water until the skins crack and loosen, about 30 to 60 seconds.

Once they crack, scoop them out of the boiling water and drop them into the ice water to cool.

Keep the pot on the stove. Depending on which packing method you choose, you will use this water to fill your jars and/or heat your tomatoes.

Once the tomatoes are cool enough to handle, remove the skins, cut out the cores, and leave whole or cut in halves or quarters as desired.

Fill the jars using the raw pack or hot pack method as described below.

Prepare the Tomatoes

Bring the large pot of water back to a boil over high heat.

Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.

Add 1/2-teaspoon citric acid or 2 tablespoons lemon juice to each quart sized jar (1/4-teaspoon citric acid or 1 tablespoon lemon juice for pints).

Add up to 1 teaspoon of salt per quart to the jars (1/2 teaspoon for pints), if desired for flavor.

Pack the raw tomatoes into the jar leaving a 1/2-inch headspace.

Use the jar funnel and ladle to cover the tomatoes with boiling water, leaving a 1/2-inch headspace.

Fill the Jars: Raw Pack

Add the prepared tomatoes back to the pot of water on the stove. Adjust water if necessary so that it is barely covering the tomatoes. Bring the pot back to a boil, reduce the heat to a gentle boil, and cook the tomatoes for 5 minutes.

Use the jar funnel and ladle to fill the jars with the cooked tomatoes. Ladle hot cooking liquid over the tomatoes, and leave a 1/2-inch headspace.

Fill the Jars: Hot Pack

Run the bubble popper through the jar to release air. Wipe the rim clean with a damp paper towel.

Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Once all the jars are in canner, adjust the water level so it is two inches above the jar tops. Adjust the space in between the jars to allow hot water to circulate.

Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling quart size jars for 45 minutes (40 minutes for pint jars) at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary. (See notes).

When processing time is complete, turn off the heat and let the canner to cool and settle for about 5 minutes.

Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.

Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don&#39;t tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.

After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within a week.

Remove the ring bands, wash, label, date the jars, and store the canned tomatoes in a cool, dark location between 50 to 70 degrees F for 12 to 18 months. Once the jar is open, refrigerate and use up within a week. Yields about 7 quarts of whole tomatoes.

Can the Tomatoes

Lots of tomatoes from your garden? You can can whole tomatoes and process them later. Use them in your favorite dishes.

How to Can Whole Tomatoes | San Marzano

San Marzano tomatoes, washed

Take the washed tomatoes and cut off the tops of the tomatoes.

Discard the tops and place the tomatoes into a pot.

Once you have filled the pot with tomatoes, fill with water and heat until the tomatoes blister.

Remove from the heat, placing the tomatoes into a bowl to cool so you can handle, but not cold.

Warm up water in the canner while processing tomatoes.

Remove the skins from the tomatoes and place them into sterilized jars.

We have found that if the tomatoes are slightly cool, you can squeeze the tomato from the bottom and it will slip out of the skin easily into the jar.

Fill the jars, leaving 1 inch head space.

Place 1 Tablespoon of lemon juice in each quart.

Wipe the rim with a clean wet sterile towel and place a seal on.  Hand tighten the band onto the jar

Place the filled jars into the water bath canner.

Process the tomatoes 40 minutes for quarts, 35 minutes for pints, adjusting for your elevation if needed.

Turn off heat, allow the jars to sit 5 minutes and remove.

Check to make sure the jars have sealed (the seal will not pop when you push it in the middle).

Label and date the jars.

Store in your pantry until needed.

https://www.youtube.com/watch?v=bh5VfIdBV4E

What are you doing with your San Marzano Tomatoes?  After making sauce and juice, we are canning the rest whole to process later into delicious soups and chunky chili.  Or maybe process into ketchup later.

They are simple and easy to can in a water bath.  You add lemon juice to ensure they are acidic enough for water bath canning.

Printable recipe here: 
https://eattravellife.com/can-whole-tomatoes/

Canning products we recommend for this recipe #aff: 
Pressure Canner: https://amzn.to/3EnXNr2 
Canning Utensils: https://amzn.to/3JUS7pm
Canning pot w/strainer: https://amzn.to/3Olxaaz
Pot to cook veggies: https://amzn.to/3EqoVFO
Scoop spoon: https://amzn.to/3w1OwSL
Ball Canning Book: https://amzn.to/3NkR6JX

Ingredients
San Marzano tomatoes, washed
lemon juice

Instructions
Take the washed tomatoes and cut off the tops of the tomatoes.
Discard the tops and place the tomatoes into a pot.
Once you have filled the pot with tomatoes, fill with water and heat until the tomatoes blister.
Remove from the heat, placing the tomatoes into a bowl to cool so you can handle, but not cold.
Warm up water in the canner while processing tomatoes.
Remove the skins from the tomatoes and place them into sterilized jars.
We have found that if the tomatoes are slightly cool, you can squeeze the tomato from the bottom and it will slip out of the skin easily into the jar.
Fill the jars, leaving 1 inch head space.
Place 1 Tablespoon of lemon juice in each quart.
Wipe the rim with a clean wet sterile towel and place a seal on.  Hand tighten the band onto the jar
Place the filled jars into the water bath canner.
Process the tomatoes 40 minutes for quarts, 35 minutes for pints, adjusting for your elevation if needed.
Turn off heat, allow the jars to sit 5 minutes and remove.
Check to make sure the jars have sealed (the seal will not pop when you push it in the middle).
Label and date the jars.
Store in your pantry until needed.

Check out our other Tomato canning videos: 

Can Tomato Basil Sauce With Garlic: https://youtu.be/fJAUjRWBp2Q
Make Tomato Powder: https://youtu.be/jS3nYQX0iBo
Can Whole San Marzano Tomatoes: https://youtu.be/bh5VfIdBV4E
Can Tomato Juice: https://youtu.be/CAf3g0YGyCs
Can Tomato Sauce: https://youtuT.be/FdZr76KBfeA
Can Stewed Tomatoes: https://youtu.be/5VOw27ur1y8
Small Batch Tomato Sauce: https://youtu.be/kn7ELMnvr8k
Can Sweet Basil Tomato Sauce: https://youtu.be/1tRqa2D9vfs
Tomato Soup: https://youtu.be/RcYbIeyt2u0
Crushed Tomatoes: https://youtu.be/_7uIMlBN7cw
Tomato Paste: https://youtu.be/wzJ4XYpfdG4

Canning Whole San Marzano Tomatoes for the Winter

Discover the simple joy of canning tomatoes and preserving the flavors of summer. Follow these easy steps to enjoy homemade goodness all year round. Yields 7 quarts or 14 pints.

Canning Tomatoes

tbsp lemon juice (bottled

Heat jars in boiling water, or in the dishwasher on sterilize.

Remove lemon juice from fridge and allow to warm to room temperature (if it&#39;s cold when starting out). This prevents the jars from breaking when you add the cold liquid to the hot jar.

Peel and de-seed tomatoes, if desired. This is easiest if they were frozen first!

Remove blossom end with a knife.

Place tomatoes in a large stock pot and bring to a boil.

Using an immersion blender (if available) blend tomatoes until smooth. If no immersion blender is available, use a regular blender or a food processor to blend tomatoes. Transfer back to the pot and bring to a low boil.

Remove jars from oven and add lemon juice to bottom of each jar. 1 tbsp per pint, 2 tbsp per quart.

Ladle in tomato sauce, leaving a 1/2&quot; headspace. Clean rims and secure lids and rings.

Follow canning instructions here and process for 45 minutes in a water bath canner.

Remove from canner and allow to cool for 24 hours before moving and storing.

Canning tomato juice is so easy! This step-by-step photo tutorial will show you how to make tomato juice and can it in no time.   

Canning Tomato Juice

tomatoes ((approx. 23 lb. of tomatoes makes 7 qts. juice))

salt ((optional))

Wash tomatoes thoroughly. Cut out the stem and any defects or blemishes, but there’s absolutely no need to peel them!  

Cut tomatoes into chunks for quicker cooking, then dump into a kettle.Use your hand (or a potato masher) to squish a few tomatoes in the bottom of the kettle. This helps create enough juice to start cooking the tomatoes without having them stick to the bottom of the kettle.As the tomatoes cook, they will start to juice themselves and you’ll soon have more liquid. Cook on medium heat, stirring several times being sure to move the tomatoes on the bottom to the top for even cooking.

Cook until soft, about 10 minutes.

At this point, you have several options for turning the cooked tomatoes into juice.  I’m going to explain the process I use and then include details for other methods at the bottom of this post in the Notes.Fill the “pan” part of the Food Mill with cooked tomatoes and then turn the handle to juice them. Continue turning, occasionally reversing the direction to clean the tomatoes off the bottom.

Top 10 canning tomatoes recipes from across the web

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Russian Grandma’s Pickled Tomatoes

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Canned Spaghetti Sauce (AKA: Italia...

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Canning Tomatoes: Whole or Halved P...

How to Can Whole Tomatoes | San Mar...

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Top 10 canning tomatoes recipes from across the web

The most viewed canning tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Russian Grandma’s Pickled Tomatoes

Canned Tomato Sauce Recipe

How to Can Diced Tomatoes

Canned Spaghetti Sauce (AKA: Italia...

Home Canned Pizza Sauce from Fresh ...

Canning Raw Pack Whole Tomatoes

Canning Tomatoes: Whole or Halved P...

How to Can Whole Tomatoes | San Mar...

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Canning Tomato Juice

The most viewed canning tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine