How to Can Chopped Tomatoes
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After what has felt like forever, the tomatoes are finally ripe and producing enough to put up some jars for winter. Throughout the month of August, I have canned over 30 pints of chopped tomatoes, and it feels so good! The past few years I have not been able to put up lots of tomatoes, mostly due to crop failure, but also due to life becoming busy. This is a staple in our diet that I use all throughout the winter, and we usually do not have enough by the time spring arrives!
I personally love canning chopped tomatoes more than any other tomato recipe such as sauce, marinara, salsa, paste, etc. I think they are more universal in cooking and are used in several recipes that my family loves. If you are looking for a way to preserve tomatoes that is quick and simple, you will love this step-by-step canning guide to learn how to can chopped tomatoes.
ingredients & recipe:
makes about 5 pint jars:
6 pounds Roma or paste tomatoes
5 tbsp bottled lemon juice
directions:
Prepare your canner, jars, and lids. Wash jars and sanitize. Place them in the canner and bring to a simmer. Wash lids and bands and set aside.
Working in batches, begin preparing the tomatoes. Bring a medium pot of water to a boil over the stove. Fill a large bowl with ice water. Core out the centers of the tomatoes and slice a thin X into the bottoms with a pairing knife.
Place about 4-6 tomatoes into the boiling water and boil for 1 minute. Remove the tomatoes with a slotted spoon and immediately put them into the ice bath. When the tomatoes are cool enough to handle, peel off the skins. Chopped the tomato meats into chunks and place into a large stockpot. Repeat with the remaining tomatoes until all have been peeled and chopped.
Bring the stockpot full of chopped tomatoes to a boil, stirring continuously. Lower the heat to a simmer.
Remove a jar from the canning pot. Pour in 1 tablespoon of the bottled lemon juice. Fill the rest of the jar with the hot chopped tomatoes leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary. Wipe the rim of the jar.
Dunk the canning lid into the hot water of the canning pot for about 1 minute with canning tongs. Apply the lid to the jar and screw on the ring to fingertip tight. Place the jar back into the canning pot and repeat with the remaining jars.
Place the lid on top of the canning pot and bring the water to a boil. Process the jars for 35 minutes. Turn off the heat and remove the lid. Let the jars sit for 5 minutes in the hot water before moving to the counter.
Allow the jars to sit for 12-24 hours before checking the seals. Remove the rings and store the jars in a cool, dark place such as a pantry cabinet.
THIS RECIPE IS NOT APPROVED BY THE USDA. CAN AT YOUR OWN RISK AND KNOW THE RISKS OF BOTULISM!
This time of year always feels overwhelming with the abundance of our garden. It is truly the time to put up and preserve all things. We have been so busy with canning, drying, dehydrating, pickling, fermenting, and butchering that I am almost ready to settle in for winter. It is exciting and wonderful! I love August for all of the delicious fruits and vegetables we are finally able to save to feed our family, all the while eating all of the freshness. This year I found a really good balance on the amount of food to grow and save. I am feeling pretty confident about our winter stores!
Have you canned tomatoes? Let me know if you try this guide for canning your homegrown tomatoes!
xoxo Kayla
Chopped Tomatoes Canning Guide
Ingredients
- 6 pounds Roma or paste tomatoes
- 5 tbsp bottled lemon juice
Instructions
- Prepare your canner, jars, and lids. Wash jars and sanitize. Place them in the canner and bring to a simmer. Wash lids and bands and set aside.
- Working in batches, begin preparing the tomatoes. Bring a medium pot of water to a boil over the stove. Fill a large bowl with ice water. Core out the centers of the tomatoes and slice a thin X into the bottoms with a pairing knife.
- Place about 4-6 tomatoes into the boiling water and boil for 1 minute. Remove the tomatoes with a slotted spoon and immediately put them into the ice bath. When the tomatoes are cool enough to handle, peel off the skins. Chopped the tomato meats into chunks and place into a large stockpot. Repeat with the remaining tomatoes until all have been peeled and chopped.
- Bring the stockpot full of chopped tomatoes to a boil, stirring continuously. Lower the heat to a simmer.
- Remove a jar from the canning pot. Pour in 1 tablespoon of the bottled lemon juice. Fill the rest of the jar with the hot chopped tomatoes leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary. Wipe the rim of the jar.
- Dunk the canning lid into the hot water of the canning pot for about 1 minute with canning tongs. Apply the lid to the jar and screw on the ring to fingertip tight. Place the jar back into the canning pot and repeat with the remaining jars.
- Place the lid on top of the canning pot and bring the water to a boil. Process the jars for 35 minutes. Turn off the heat and remove the lid. Let the jars sit for 5 minutes in the hot water before moving to the counter.
- Allow the jars to sit for 12-24 hours before checking the seals. Remove the rings and store the jars in a cool, dark place such as a pantry cabinet.
