Monday, May 2, 2011

Back to Basics: Canned Whole Tomatoes


Tomatoes as many as will fill the amount of jars you have
1 teaspoon of salt per jar
*Optional 1 teaspoon of lemon juice per jar

  •  Drop tomatoes whole into boiling water
  • Watch for them to have their skins crack or for them to float on top of the water
  •  When cracked or floating pull out of water  place in tub of ice water
  •  Use your hands to gentle pop of skins and leave the tomatoes whole
  •  Pack into hot jars and push down at the top to fill the jar with the tomatoes juice
  • (Note depending on the type of tomatoes, and jar size you may be surprised how many fill a jar. I used medium ones last night in quart jars and had about 15 – 16 tomatoes per jar! )
  •  Wipe jar then adjust two piece caps.
*Water Bath*
  • Pints 35 minutes
  • Quarts 45 minutes
*Pressure Canner*

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
  • Pints 15 minutes
  • Quarts 15 minutes




  1. how do you feel about carrots?

  2. As I was searching for a recipe I came across your blog & I am so glad I did! I can't wait to come back and try out some of your recipes!

  3. Thanks! It's almost canning season again so I'll have even more coming up for you!

  4. I'm so jealous! I've been wanting to do this for years!