Description

This classic tomato canning and preserves recipe guides you through the process of turning fresh ripe tomatoes into delicious, shelf-stable preserves. Using simple ingredients like tomatoes, vinegar, and herbs, it provides a method to create tangy, flavorful canned tomatoes perfect for future use in sauces, soups, and more. The method includes boiling and simmering the tomato mixture to the right consistency, then sealing jars through a boiling water bath for safe preservation.

Ingredients

Scale

Main Ingredients

20 lbs ripe tomatoes (Roma, San Marzano, or other paste-type)
1 cup white vinegar (5% acidity)
1/4 cup canning salt
2 tbsp sugar (optional)
2 tsp dried oregano (optional)
2 tsp dried basil (optional)

Jar Add-Ins (Optional)

1–2 garlic cloves per jar
2–3 fresh basil leaves per jar

Instructions

Prepare Tomatoes. Wash tomatoes thoroughly, remove any cores and blemishes. If desired, blanch tomatoes briefly in boiling water and plunge into cold water to peel skins easily.
Chop or Crush Tomatoes. Chop or crush the tomatoes to your preferred consistency for the preserve, whether chunky or more pulpy.
Cook Tomato Mixture. In a large pot, combine the prepared tomatoes with white vinegar, canning salt, sugar if using, dried oregano, and dried basil. Bring mixture to a boil, then reduce heat and simmer for 60 to 90 minutes until the mixture thickens to your liking.
Sterilize Jars. Sterilize canning jars, lids, and bands by boiling them in water. Keep all items hot until ready to use to prevent contamination.
Fill Jars. Ladle the hot tomato mixture into the sterilized jars, leaving 1/2 inch of headspace at the top. Add 1-2 garlic cloves and 2-3 fresh basil leaves per jar if using for extra flavor.
Remove Air Bubbles. Use a non-metallic spatula to release any trapped air bubbles inside the jars and adjust the headspace if necessary.
Seal Jars. Wipe rims of jars clean, place lids on, and screw bands on fingertip-tight to avoid air leaks.
Process in Boiling Water Bath. Submerge filled jars in a boiling water bath. Process pint jars for 35 minutes and quart jars for 45 minutes, adjusting time if you are at a high altitude above sea level.
Cool and Seal. Turn off heat and let jars rest in the water bath for 5 minutes before removing. Allow jars to cool undisturbed 12 to 24 hours. Listen for the “ping” sound that indicates the lids have sealed properly.
Check Seals and Store. After cooling, check each lid to ensure it is sealed tightly, label the jars with contents and date, and store in a cool, dark place for up to 12-18 months.

Notes

Choose firm, ripe tomatoes such as Roma or San Marzano for the best texture and flavor in preserves.
Using white vinegar with 5% acidity is essential for safe preservation and proper acidity balance.
Blanching tomatoes to peel is optional but helps create a smoother texture.
Adjust sugar and herbs according to your taste preference; sugar is optional for balancing acidity.
Be sure to process jars thoroughly in a boiling water bath to avoid spoilage.
Altitude affects processing times; check local guidelines to adjust.
Store canned tomatoes in a cool, dark place to maintain quality for up to 18 months.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Preserving
Method: Boiling Water Bath Canning
Cuisine: American

Keywords: tomato canning, tomato preserves, home canning, preserving tomatoes, homemade tomato sauce, water bath canning