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Canned Tomatoes

By Paula Deen

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Difficulty: Medium

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 2 (1) Quart Jars

video

Ingredients

  • 4 to 6 lbs blanched, cored and peeled tomatoes
  • 4 tablespoons bottled lemon juice
  • 1 teaspoon salt
  • 2 (1 quart) Canning Jars with lids

Directions

Place tomatoes in a large saucepan, sprinkle with salt, and cover completely with water. Bring to a boil and let cook for 5 minutes. Sterilize jars and lids for 10 minutes in simmering water or in the dishwasher directly before using. Remove one at a time when ready to fill. Add 2 tablespoons lemon juice to each quart. Scoop tomatoes into the jars filling within 1/2 inch, then ladle the hot cooking liquid into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.

Makes 2 (1 quart) jars.

Serving Suggestion: Use these home-canned tomatoes in your favorite sauce or soup for a taste of summer throughout the year.

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September 04, 2013
10 mins? You need to follow tested guidlines. 45 min in a water bath is a minimum. If packed in there own juice its 1 hour and 25 mins.

Beverly frebdak

August 23, 2013
My mother always used the open kettle ,method. It always worked.I just canned 15 quarts of tomatoes,I added pepper and salt and a little sugar.I poured tomatoe mixture into hot jars and sealed then. Never had a problem.

Gloria

September 07, 2012
The best recipe I have found for canning tomatoes! They were fantastic and I have shared the recipe with many others. The flawor is out of this world and taste like you just picked the tomatoes from the garden. I did not add water but use tomatoe juice instead. Love it. Jeanie

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