Canned Chopped Tomatoes Recipe
Canned chopped tomatoes are an excellent pantry staple, ideal for quick meals year-round.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling a large pot of water in a canning kettle.
-
While water heats, cut a small "X" into the bottom of each tomato.
-
Blanch tomatoes in boiling water for one minute, then immediately transfer them to an ice water bath to cool.
-
Once cool, peel the skins off the tomatoes using a paring knife.
-
Chop tomatoes, reserving their juices, then combine them in a large pot.
-
Bring the chopped tomatoes and juices to a boil, then reduce heat to simmer for 30 minutes, stirring until thickened.
-
Sterilize empty canning jars by boiling them in the kettle for 10 minutes, then boil the lids separately for 10 minutes.
-
Remove jars from water, add 1 tablespoon bottled lemon juice to each, and fill evenly with cooked tomatoes, leaving 1/2 inch headspace.
-
Wipe jar rims clean, secure lids and rims, then return jars to the canning rack.
-
Lower jars into the boiling water in the kettle and process for 40 minutes.
-
Remove jars from the water bath and cool on a counter.