Simple Easy Homemade Canned Tomatoes are a fantastic way to preserve the summer’s bounty. This recipe will show you how to make canned tomatoes simply and easily. You will probably be surprised by how simple it is!
Also, try some of our other tomato recipes like Homemade Tomato Juice, Tomato Jam, Homemade Canned Tomato Salsa, or Pomodoro Sauce.
Have you tried canning tomatoes before? We have done it many times and I love using my own tomatoes, in soups, stews, sauces, and more all year long.
This is why today I am going to show you how to make Simple Easy Homemade Canned Tomatoes and how really easy it is to accomplish this.
I received this recipe from a canning class that I took at The Cookbook Co. Cooks by Chef/Instructor Valerie Andrews and it is excellent.
Helpful Items for This Recipes
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There are a few essential tools that you need to get you started.
Not much though and the rest you will already have at home. Very easy and minimal investment to get yourself started in the canning world.
How To Remove a Tomato Skin
Tomatoes are easy to do and don’t require much chopping. They do require peeling though but that is an easy step that literally takes a minute.
I have a full post now on How to Remove a Tomato Skin. This will help guide you through the initial steps for canning or for other recipes.
It was Ken who was in the kitchen making these for the most part. He gets in rhythm and I jump in when he wants help or a break.
Your herbs should be fresh and green also not wilted or spotted. Using the best product will give you the best results in the end. This will also give you the best recipes that you add them into.
How To Can Tomatoes
All I put in my tomatoes is bottled lemon juice and fresh basil or oregano. They are pure and wonderful and with no sodium added.
We usually can be anywhere between 45 and 90 lbs. This year when I headed to the farmers market I had set in my head, that we would only do 45 lbs. but after I saw the delicious-looking tomatoes I decided to do 60 lbs.
You can sterilize the jars or I would at least give them a run through the dishwasher. The high acid in the tomatoes and lemon juice does prevent anything from growing.
- To peel the tomatoes you need to first blanch 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 overcrowd. 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, and larger ones into eighths.
- 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. Turn off the heat.
- For each pint 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.
- Cool completely and store. Canned tomatoes should be used within the year.
You can easily double, triple, etc. this recipe and use larger quart jars too. Any unsealed jars can be refrigerated and used within a couple of days.
Recipe Pro Tips!
Do I Need A Pressure Canner?
No, I don’t use a pressure canning method, I only use a water bath canner which is much less expensive and way easier.
What Are The Best Tomatoes For Canning?
The other essential in the canning tomato process is fresh produce. Don’t can tomatoes that are mushy, black, or in any other way unpleasant looking. You want ripe, gorgeous red juicy tomatoes.
Romas, San Marzanos, or I like big fleshy field tomatoes that you get from the farmer’s market.
Do You Have To Cook Down Tomatoes Before Canning?
Besides peeling you don’t have to cook tomatoes but I like to give them a bit of a head start and mash a few before adding more fresh ones as you can see in the recipe.
Can You Leave The Skin On Tomatoes When Canning?
No, you want to remove the skin and I have instructions for the above.
How Long Do Canned Tomatoes Last?
I use mine up in a time frame of 12-18 months.
How Do I Know If My Canned Tomatoes Are Still Safe To Eat?
Look for any signs of damage to the jar, leaking, bulging, denting, or punctures. Also when opened make sure the jar doesn’t spurt liquid, or have a foul smell or discoloration.
Is Adjusting For Altitude Really That Important?
Yes, I always adjust as I am at a higher altitude and I have a free handy calculation sheet called “Timing is Everything” below.
Storage Instructions
Keep your tomatoes in a cool, dark place as this will help them store longer.
How To Use Canned Tomatoes
Canned tomatoes are amazing to have on hand all winter long. They are great for so many winter recipes like spaghetti sauce, stews, chili, and more. Here are some of our favorites!!
We love the canning process and it shows in our recipes. Here is more for you to enjoy!!
OTHER CANNING RECIPES
Canned Tomato Recipe
Ingredients
- 9 lbs. fresh tomatoes
- Fresh sprigs of basil or oregano
- Lemon juice I use bottled for ease
- Clean or Sterile jars
Instructions
- 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.
- 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.
- 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.
- Cool completely and store. Canned tomatoes should be used within the year.
Comments & Reviews
Eileen Holley says
Wow its a great and very delicious homemade tomatoes recipe!
Tara Noland says
So glad you liked it!!
Angela says
This is my favorite way of preserving the fresh taste of summer! I can my tomatoes in quarts, however, seems to work better with what i am used to cooking. A jar of this is perfect for pizza el taglio. Fantastic! Instead of lemon I use citric acid, because I have it, fyi.
Tara Noland says
Good to know!! Thanks for sharing!!
Libby says
I have read that using fresh herbs is not recommended when canning tomatoes. Is it truly safe to use fresh as opposed to dried herbs?
Tara Noland says
I have not read this and we have used fresh herbs for years but if you are concerned at all please use dried herbs or use fresh when using the tomatoes in a recipe.
Marie Norman says
How do I dry my San Marzano tomatoes. I’m in the UK and have little sun. Oven??
Thank you
Tara Noland says
I have never dried a tomato, always bought them. I would search how to do it in the oven.
Mike says
Hi there, just need some clarification please, in the recipe it says…
“3. For each jar add 1 Tbsp. lemon juice and one washed large herb sprig.”
Does this go straight into each jar, or into the pot?
Thanks in advance!
Tara Noland says
It goes into each jar. The lemon juice is necessary for canning tomatoes. The herb sprig is for flavor.
Susanne says
Hello I have oregano in a glass can I user this and how much I have to do in
Tara Noland says
I usually add a fresh sprig or two to the jar, not sure if yours is fresh or dried?
DENISE says
I have another question, is this a safe recipe if you use fresh herbs?