Home canned tomatoes are the only thing that can even begin to compare to fresh summer tomatoes. There is nothing like opening up a can in January and enjoying a little taste of summer. It is a considerable amount of work, and it is worth it. I spent about 5 hours on this batch and ended up with 25 pint jars, which will hopefully get us through the winter. I bought a half-bushel of tomatoes (only $12!), and it weighed 25 lbs! I had never done that big of a batch before but I’m glad I did. Last year was my first year canning and I only had 10 cans, which only got us through about half of the cold months.The benefits of canning your own are that you can use local tomatoes, organic and/or of any variety, and they won’t be loaded with sodium and preservatives. Also, the flavor is far superior to factory canned or using off-season fresh tomatoes.
My method for canning crushed tomatoes is adapted from The Ball Complete Book of Home Preserving. I insist you read this book or another reputable one before you can at home. If not done properly it is possible for bacteria to grow in your cans which can cause food poisoning. That said, don’t be scared. After canning just a few times it starts to feel easy and learning new skills is always a good thing.
1. Examine jars and closures for nicks and chips, discard any that are not in perfect condition. Wash jars.
2. Place jars in a large pot of boiling water. A canning rack should be used, but I don’t have one and it’s been fine. Place lids in a separate pot of warm (NOT boiling) water.
3. In another large pot, boil water. Place clean tomatoes in the boiling water for a minute or so until the skins loosen and can easily be peeled off. I use tongs to remove the tomatoes. Immediately place them in a bowl of icy water to slip skins off. Remove core and any bruised portions.
4. Quarter about 2 cups of tomatoes and heat them in yet another large pot (this should be stainless steel). Mash the tomatoes as they come to a boil. Keep quartering tomatoes and adding them to the pot, you probably won’t need to keep mashing them, as they soften in the heat. After all tomatoes are added boil 5 minutes.
quartered tomatoes
tomatoes in the pot
almost ready to jar!
5. Remove a jar from its bath using canning tongs. For pint jars, add 1 Tablespoon bottled lemon juice (the acid is necessary for safe canning). Using a wide-mouth funnel pour in enough tomatoes to leave 1/2 inch headspace. I use a soup ladle to get the tomatoes from the pot to the jar with minimal mess. Wipe rim. Place lid on jar, close with screw band. Repeat until all jars are filled.
carefully removing the jar, the water in there is hot!
a filled jar
6. Place jars in canner. Make sure they are covered by at least 1 inch of water. Cover. Start the processing time when the water is at a rapid boil (and it must stay at a rapid boil the entire time). Process for 35 minutes, wait 5 minutes, remove jars with canning tongs and let cool. Store and use as needed.
finished!
