Canned Whole Tomatoes

Steps to make

1. 1

   Boil water

   10 min
   

   Fill a large pot or canning kettle with water and bring to a boil

2. 2

   Slice through tomatoes

   10 min
   

   Using a sharp knife, slice an “X” shape into the bottom of each tomato.

4. 3

   Prepare ice water

   1 min
   

   Place a prepared bowl of iced water next to the boiling water pot.

5. 4

   Cook tomatoes

   3 min
   

   Once the water is boiling, drop in the tomatoes and cook for about a minute, then remove with a slotted spoon and transfer them straight into the ice water to cool quickly.

6. 5

   Remove skins

   10 min
   

   Once cool enough to handle, using a sharp knife, gently remove the skins.

7. 6

   Sterilize jars

   10 min
   

   Reboil the water and place the jars in the pot to boil for 10 minutes, to sterilize them. Sterilize the lids, separately, also for 10 minutes. Remove the jars and return the pot of water to a boil.

8. 7

   Boil tea kettle

   10 min

   Put a tea kettle filled with water on, to boil.

9. 8

   Fill jars

   10 min
   

   Put 2 tablespoons lemon juice in the bottom of each jar and stuff evenly, with tomatoes. If you don’t mind, crushing and cramming them in, will help to release all the juices and excess liquid to just cover them.

10. 9

    Add boiling water

    3 min
    

    For less juicy tomatoes, add boiling water from the tea kettle to cover the tomatoes, leaving ½-inch space from the top of the jars.

11. 10

    Close jars

    3 min
    

    Wipe the excess on the edges of the jars, clean and seal the lids and rims closed.

12. 11

    Cook jars

    45 min
    

    Set the jars in the canning rack and lower them into the pot of boiling water. Cook in the boiling water for 45 minutes.

13. 12

    Store

    

    Remove jars from the water and set them aside to dry and cool. Store in a cool, dark place until using.