There is something about canned tomatoes that always warms my heart. I love canning tomatoes! My Poppa taught me years ago when we had our first child and it is something I really looked forward to. This recipe is so easy, which makes having tomatoes at the ready, in the middle of winter, for whatever yummy comfort food I’m making. From spaghetti to soup its so nice having a supply in the basement.
I hope you love it as much as I do!
First you will want to wash your tomatoes. Take your knife and put a small x in the bottom of each tomato. Boil a pot of water and once it is boiling start placing the tomatoes in the boiling water. After a minute or 2 remove the tomatoes from the boiling water and place in an ice bath. (if you don’t have ice really cold water works just as well) remove the tomatoes from the ice bath and peel them. The peels should come off fairly easily.
Add 1Tbsp Lemon Juice and 1 Tbsp salt to each of the pre-sterilized jars then stuff with tomatoes, make sure to leave 3/4 -inch headspace. Put your hot lid on and then put on the band finger tight. Process in a hot water bath for 15-20 minutes.
Ingredients & Tools
1 Tablespoon Lemon juice/ jar
1 Tablespoon Salt/ Jar
Large pot of boiling water
Ice/ cold water bath
Wash tomatoes. cut a small x on the bottom of the tomato before putting it into the pot of boiling water. Allow to boil for 1 minute until skins loosen.
Place tomato in ice/cold water bath and peel off the skins. use your knife to cut out where the stem was.
Add 1 Tbsp Lemon Juice and 1 Tbsp Salt to each pre-sterilized quart jar then fill with tomatoes leaving 3/4-inch headspace. put the lid on and tighten the band finger tight.
process in a hot water bath for 45 minutes. remove and let jars stand on your counter for 24 hours. check your seals if any pop back up in the middle it did not seal properly and will have to be redone.
Let me know how it goes for you. If you use this recipe make sure to share it on social media and tag me @armstrong.acres so I can show off all your hard work!