I spent about three whole days in our tiny kitchen canning tomatoes this summer… all to have for the coming winter months for stews and soups. Hallelujah I’m done! Phew… Canning can be so relaxing, when you can work to nothing but the sound of your favorite music or podcast.
I have to say though, when you have a one year old screaming at your feet, and a three year old swiping your canning tools, and yelling : “Mommy! Look at this!” It can become quite the challenge 😉 Regardless, it’s the way we live. I will not regret spending those 3 days, standing over a boiling water bath when the weather gets colder, and I can crack open a jar of our sun-ripened homegrown tomatoes.
Perhaps to use as a sauce for our roasted vegetable manicotti, or maybe as the base for our spicy tomato soup. Whatever we choose it will be so rewarding to have these tomatoes later. If you’ve never canned before, diced tomatoes are one of the EASIEST foods to can–perfect for beginners!
Home Canned Tomatoes
2½ to 3 lbs tomatoes per quart; 1 ¼ to 1 ½ pounds tomatoes per pint
Bottled Lemon Juice
Wash, core , and peel tomatoes. Keep whole, cut in half, or cut up, as desired. Pack tomatoes into hot sterilized canning jars, leaving ½ inch headspace. Add 1 tablespoon bottled lemon juice per pint or 2 tablespoons per quart. If desired, add ¼ to ½ teaspoon salt to each pint or ½ to 1 teaspoon to each quart
Wipe jar rims; adjust lids. Process pints and quarts in a boiling water canner for 85 minutes (start timing when water returns to a boil) Remove jars from canner; cool on wire racks.
Once cool gently push down on the lids of each can and check the seal. If any of the cans did not seal properly, store in the refrigerator and use within a week.