Canning Whole Peeled Tomatoes
Canning peak-season tomatoes preserves their summer flavor for use in future sauces, soups, and stews.
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Instructions
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Start boiling a large pot of water.
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While the water heats, cut a small 'X' into the bottom of each tomato.
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Prepare a large bowl of ice water.
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Once the water is boiling, add 15 pounds whole Roma tomatoes for one minute, then transfer them to the ice water.
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Once cool enough to handle, remove the tomato skins using a paring knife.
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Gather 6 quart-size jars with lids and rings; sterilize empty jars by boiling them in the canning rack for 10 minutes.
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Remove jars from water; return the water to a simmer.
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Boil the lids separately for 10 minutes to soften the sealant.
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Start boiling a tea kettle of water.
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Add 2 tablespoons bottled lemon juice to each jar.
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Fill jars evenly with the peeled tomatoes, pressing to release juices and create liquid; if needed, cover with boiling water from the tea kettle, leaving 1/2 inch headspace.
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Wipe jar edges clean, place lids and rims, then lower jars into the simmering water bath, ensuring they are submerged by 1 inch.
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Process at a full boil for 45 minutes, maintaining the water level.
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Remove jars, cool undisturbed for 12-24 hours; check seals, then store in a cool, dark place.