Homemade Canned Tomatoes – Preserve Summer’s Best in a Jar

Homemade Canned Tomatoes – Preserve Summer’s Best in a Jar

When tomatoes are at their peak — ripe, juicy, and full of sun-kissed flavor — there’s no better way to celebrate them than by preserving a batch for the colder months. Homemade canned tomatoes are a pantry staple that every home cook should have. They bring warmth to winter stews, brightness to sauces, and richness to homemade soups. At deesviral, we love honoring old-fashioned kitchen traditions with modern simplicity. This recipe is all about preserving freshness with minimal ingredients and maximum reward.

Ingredients:

• Fresh ripe tomatoes (Roma, plum, or your favorite variety)

• 1 teaspoon dried herbs per jar (such as basil, oregano, thyme, or rosemary – optional)

• 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per quart jar (for acidity balance)

• Boiling water (for filling jars)

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• Salt (optional – 1/2 teaspoon per quart for flavor)

Equipment:

• Canning jars (sterilized, with lids and rings)

• Large stockpot or water bath canner

• Jar lifter and funnel

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• Clean kitchen towels

Instructions:

1. Prepare the Jars and Tomatoes:
Sterilize your jars by boiling them for 10 minutes or running them through the dishwasher. Keep the jars warm until ready to fill.
Wash the tomatoes thoroughly and remove any blemishes. You can leave them whole, halve them, or peel them by blanching in hot water for 30 seconds and slipping off the skins.

2. Pack the Tomatoes:
Place your chosen dried herbs (if using) at the bottom of each jar. Add lemon juice or citric acid for safe acidity.
Fill each jar with tomatoes, pressing them down gently to pack tightly. Add salt if desired. Leave 1/2 inch of headspace at the top.

3. Add Boiling Water:
Pour boiling water over the tomatoes in each jar, covering them fully. Use a spatula or chopstick to remove air bubbles. Wipe the rims clean with a damp cloth.

4. Seal and Process:
Place sterilized lids on the jars and screw on the rings until fingertip-tight.
Process the jars in a boiling water bath for 40–45 minutes for quarts, adjusting for altitude if needed. Ensure jars are fully submerged with at least 1 inch of water above them.

5. Cool and Store:
Carefully lift jars from the water and place on a towel-lined counter. Let them cool undisturbed for 12–24 hours. Check that the lids have sealed properly (they should not flex when pressed in the center).
Label with date and variety, then store in a cool, dark place for up to a year.

Tips for Success:

• Use only blemish-free, fully ripe tomatoes for best flavor and safety.

• Always use bottled lemon juice (not fresh) for consistent acidity.

• Customize flavor by adding garlic, bay leaf, or chili flakes before sealing the jar.

Final Notes:
There’s something deeply satisfying about opening a jar of your own summer tomatoes in the heart of winter. Each spoonful carries the memory of warmer days and fresh garden flavors. This homemade canning method is not only economical, it’s empowering — you’re creating something lasting from simple, seasonal ingredients.

For more timeless homemade traditions with a modern twist, keep following deesviral — where kitchen magic lives in every jar.