Canned Tomatoes Recipe
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Canning tomatoes is a Slavic specialty. These babies are so good with hot mashed potatoes or plov. Don’t these pictures give you fuzzy feelings? I can’t help but think about my Mom’s “pomedori” (tomatoes).
My Mom and Aunt Tanya collaborated to give me this recipe. I’m so excited to get this tomato canning tutorial recorded and to share it with you all. Canning tomatoes was way easier than I imagined it would be and I’ve included some time saving tips!!
This recipe yields six quart-sized jars of canned tomatoes. You can easily double everything if you have a ridiculous amount of tomatoes. Happy canning!
Ingredients for Canning Tomatoes (recipe updated Sept 2019):
6 lbs small tomatoes (1 lb per jar). Pick small tomatoes that fit through the mouths of your jars
10 cups water
6 cups white vinegar (5% acidity)
1/3 cup non-iodized salt (we used fine sea salt)
3 Tbsp granulated sugar
1/2 bell pepper, seeded and sliced into 1/2″ strips
1/2 Tbsp peppercorns, divided
6 dill flowers
6 bay leaves
6 garlic cloves, chopped
Horseradish Leaf (optional), torn into 6 pieces
Home Canning Tools:
- You’ll need 6 (quart-sized) canning jars with new lids.
- Large Stock Pot (20Qt+) with Rack (or purchase a canner)
- Jar lifter to safely transfer the jars
How To Make Canned Tomatoes:
To Sterilize Jars:
Preheat oven to 215˚F.
Wash all of your jars and lids with soap and warm water.
Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil lids to sterilize them.
To make the Syrup:
1. In a large pot, combine 10 cups of water. Add 1/3 cup salt, 3 Tbsp sugar, and 6 cups vinegar. Bring to a boil until salt and sugar are dissolved.
Filling your Jars:
1. Divide your sliced bell pepper, peppercorns, dill, bay and horseradish leaves (if using), among six quart-sized jars.
2. Add washed tomatoes and pack them in as tightly as you can without squishing them. Pour boiling hot syrup over your tomatoes.
I re-used the jar lids and then I come to find out that this is a big no-no in the canning world :-O, so as a rule, don’t use old, deformed or dented lids or ones that have gaps or defects in the sealing gasket. ALWAYS BUY NEW LIDS!
3. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.
Current Canning Guidelines:
Get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions. Current guidelines recommend:
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes.
- Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal.
- After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate tomatoes and enjoy within 3 months.
Signs of Spoiled Canned Food:
With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:
- the jar is leaking, bulging, or swollen
- the jar looks damaged, cracked, or abnormal
- the jar spurts foam or liquid upon opening
- the canned food is discolored, moldy, mushy, slimy, or smells bad
Canned Tomatoes Recipe
Ingredients
- 6 lbs tomatoes, 1 lb per jar*
- 10 cups water
- 6 cups white vinegar, (5% acidity)
- 1/3 cup non-iodized salt, we used fine sea salt
- 3 Tbsp granulated sugar
- 1/2 bell pepper, seeded and sliced into 1/2" strips
- 1/2 Tbsp peppercorns, 5 per jar
- 6 dill flowers
- 6 bay leaves
- 6 garlic cloves, chopped
- 1 horseradish leaf, (optional), torn into 6 pieces
Instructions
To Sterilize Jars:
- Preheat oven to 215˚F. Wash all of your jars and lids with soap and warm water. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil lids to sterilize them.
To make the brine:
- In a large pot, combine 10 cups of water, 6 cups vinegar, 1/3 cup salt, and 3 Tbsp sugar. Bring to a boil, stirring to dissolve sugar and salt.
Filling your Jars:
- Wash and prep all vegetables. Divide your sliced bell pepper, peppercorns, dill, bay leaves, garlic and horseradish leaves (if using), among six quart-sized jars.
- Add tomatoes and pack them in as tightly as you can without squishing them. Pour boiling hot brine over your tomatoes.
- Screw the lids on enough to keep the seal in place but don't over-tighten them since air bubbles need to be able to escape.
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate tomatoes and enjoy within 3 months.
Notes
Recipe updated Sept 2019. The water to vinegar ratio is based on the Ball Blue Book Grape Tomatoes recipe. We also updated canning process instructions to reflect new canning standards.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I canned about 2m ago, just opened a jar and omg, the vinegar is too strong i have to throw away the whole batch
Hi Faith, I’m sorry to hear that. I haven’t thad that happen before. Did you use regular 5% white vinegar?
Hi, quick question, what would you recommend if I only have large tomatoes?
I have a good opportunity to pick large amounts of tomatoes from a local farm for cheap, would this recipe work if I cut the tomatoes in quarters?
Hi Nat! I think that would work fine.
Hey Natasha, I think a few years ago you had posted a way to can the tomatoes in the oven… I can’t seem to find it anymore. Do you know what temp and for how long they were supposed to be kept in the oven? Thanks so much!!
Hi Anna, we had to switch to this method per the recommended canning guidelines.
How long would you recommend letting them marinate before opening the jar and enjoying them? We’re excited to try them!
Hi Mozhon, we like to give it a few days to a couple of weeks if we can wait that long. One of my readers mentioned after eight days, they felt like it could have used a little more time to marinate.
Several years back you had a canning recipe of mixed vegetables. Would you be able to share the recipe of the brine?
Hi Alena, you can find my canning recipes HERE & our marinated recipes HERE.
If I don’t have fresh dill, how many teaspoons/tablespoons of dried dill should I add? Thanks.
Hi Marilyn, I honestly haven’t tried using dried dill for canning tomatoes, but I think it would be very messy when serving the tomatoes with dill all over the tomatoes.
Delicious! Always a treat.
What happened to your assortment of vegetables canned recipe ??
Thank you, Lana! We removed that several years ago. although we enjoy the recipe, it did not match current canning standards and we just have not had the opportunity and time to update it.
I can’t wait for it to be posted again. It was soooooo good
I would love to try this recipe, since my whole family loves pickled tomatoes! Unfortunately, I do not have any canning equipment (so no mason jars or a big stockpot for a water bath)! I do have really large glass containers from previously opened canned goods, though. If I’m ok not “professionally canning” these, but will just store them in the fridge after boiling the marinade together, will the pickled tomatoes still become “pickled?”
Hi Julia, yes they will still become pickled with refrigeration. I hope you love the recipe1
Hi Julia, yes they will still become pickled with refrigeration. I hope you love the recipe
Natasha I used to use your other receipt for canned tomatoes, but I’ve noticed you changed it, do you still have the old receipt ? Thank you
Hi Svetlana, There is just slightly more vinegar and salt to bump up the flavor a notch. From 5 to 6 Tbsp of salt and from 1 1/3 cup to 1 1/2 cup vinegar. That is the only change
Hello,Natasha.I like your recipes and use a lot of them. I just wondering if 6 cups of vinegar is correct or it supposed to be 6 Tb spoons? Thank you for an answer.
Hi Natalya, that amount is correct!
Your recipe sounds really good and it came at a perfect time, as I have harvested oodles of small tomatoes from my garden and there is no way we can eat them all fresh even after giving some to neighbours. How do you utilize the canned tomatoes? Do you serve them whole? Do you puree them in the blender before adding them to recipes? How do you deal with the skin?
Hi Jane, traditionally, we always eat them whole – served in a small bowl and paired with any kind of potatoes or rice. We usually eat the skin, but if you don’t like the texture, it is very easy to peel it back after the tomatoes are canned.
Came out really bland, and I even used 4 cups less water but same amount of other ingredients as in the recipe. And I used sea salt, no iodine.
Hi Irina, I’m sorry to hear that. We are in the process of updating this recipe today. Make sure when using sea salt that you use fine sea salt as large flaked sea salt would need more salt added to the recipe. I have found that to be an issue. Also, the vinegar is really important here so I suggest using the amount stated in the recipe. I hope that helps!
I could not find horseradish leaf, so I added the root. Will it make tomatoes more spicy? Or just give them an odd taste?
Hi Irina, The root is fine too, just use small amounts as it it much stronger than the leaf. The leaf is optional. Even if you omitted it, the tomatoes would turn out great!
Hi, are those 2 liter jars your canning in?
Hi Alina, they are half gallon which is nearly 2 liters 🙂
Hi Natasha!
Love, love, love your recipes. You may want to revisit this recipe. In some places the recipe states quart jars. In other places it calls for half gallon jars. These are not the same size jars.
Thanks
Hi Michelle, I forgot to remove the mention of gallon when I updated the recipe. It is 6 quart-sized jars. Thank you for catching that. I updated the post.
I made a few 1/2 gallon jars last summer. I added a couple of whole all spice and a few slices of jalapenos to the jars. OH MY!!! They are sooo good… I wished I made more… they were the first ones gone. Not making the same mistake this year!!
Sounds like you definitely found a favorite! Thanks Iryna!
are bell peppers and horseradish leaves absolutely necessary or can this do without?
Hi Darya, I have made them without the horseradish but I would suggest adding the bell peppers for the added flavor. Pulling them both out might make the tomatoes a little flat tasting.
You should make a video tutorial on Canning.
Thank you for the suggestion! 🙂
Hi! I don’t have any canning supplies, would I still be able to make this recipe up to the water bath step, then store in fridge? I want to make sure I’m still getting that pickled taste.
Hi Sasha, that should work fine to store in the refrigerator.
What if I can’t find any dill flowers in the store? Can I just use the dill leaves?
Hi Sasha, yes dill leaves with the stems attached will also work.
I remember my Mom making and eating these tomatoes. She passed away this spring. I’m glad you posted the recipe, as Mom’s recipes went with her.. I’ll have to give this recipe a try.. Mom loved them, sometimes picking them up and sucking the tomatoey goodness out of the skins!
My condolences Natasha. Let me know what you think of the recipe.
Just pickled my tomatoes from the garden I can’t wait to try them… And it was my first time! So easy to follow thank you!
You are welcome Olga, I hope you like them 😄. Let me know how they turn out.
I use small pasta tomatoes, the variety from T& T seeds (Winnipeg, MB). called Mama Mia. These tomatoes are work so well for pickling.
Thank you so much for sharing that with us!
How long would I leave the tomatoes to stand until they are pickled fully?
I would give it at least a week or more.
I am wondering how you serve these? They seem more like a pickled tomato, not an Italian type. Do you just eat them as is? Or put them in recipes? I am always looking for new ways to use up my tomatoes. Thanks
Laura, we usually eat them as is, paired with potatoes or rice 😀.
For those of you who used this recipe and had tomatoes with burst skins just use a large sewing needle to poke holes in the tomatoes. This helps alleviate the pressure inside the tomato when you heat it up. You can also use a sausage pricker that you can find on Amazon and The Sausage Maker. Hope this helps, Taras
That is a great tip! Thank you Taras!
Would it make a huge difference if used a green bell pepper?
Ali, green pepper would be great as well :).
hi natasha
thank you for your receipes. they are easy to follow and so simple.
To make this say 1 – 2 large jars, could you tell me the receipe.
This recipe would make 3 of the large 1 gallon jars. If you want 1 jar, just divide everything by 3.
I just took mine out of the oven and noticed that they had been leaking. I tightened the cans really well so I don’t think the lids were loose. These were new lids too so they should have a good seal. You mentioned air bubbles escaping so could this be normal? Did I possibly put too much brine?Thanks!
It does sound like maybe you overfilled the jars.
i tried this again recently and had MUCH better results. I cut the recipe to 1/6th, used pickling salt and used heaping spoons and added a bit more vinegar. They turned out great, exactly the flavor i had in mind. I used roma tomatoes and after the hot liquid was poured on them they cracked, also since i hot water bathed them they became a bit more soft, is there anyway to prevent this, or use another tomato so the skin stays intact on some of them, i like that sensation of poping into the tomato skin. If i used tomatos on the vine and poured lukewarm liquid would that be okay? Basically i love the flavor but i dont like my tomato texture
Thanks so much for sharing your method! It might have something to do with store-bought versus homegrown tomatoes. I’ve always canned with Mom’s tomatoes and the skin usually stays intact. Sorry, I don’t really have more insight into that.
Hello! If I blanch the tomatoes by boiling and then dumping them into ice water(to have then without peels), will it change the recipe at all? Or should I stick to how your recipe has the tomatoes?
To be honest, neither my mom or I have ever made tomatoes without the skins. It would probably make the liquid murky but I’m not sure how else it would change the recipe. Without trying it myself, it’s hard for me to recommend it. Sorry, that’s not super helpful.
One more question, when you put the jars in the oven, do you put them on a baking sheet or anything, or straight onto the oven racks? I’m canning tomatoes today and want to double check – so they don’t burst on me
You could put them on baking sheets if you’re concerned. It won’t make a difference.
Natasha, can I use quart size jars instead? Mostly just me and hubby eat canned tomatoes so don’t want to make in a big jar for just two of us. Would I have to change any measurements? I’ll just put less tomatoes and the other things into each jar
You don’t have to change anything; just less in each jar; as many as you can fit 🙂
I recently opened one can of tomatoes and they aren’t how I expected them to be. They taste kinda weird and i would say not marinated enough or they dont have enough taste and kinda hard too. They marinated for few month already and tomatoes were from my garden too. I did everything by the recipe, and my hubby wont eat them now. Plus I made a double batch so 12 cans will go to waste. Did I do something wrong or its just not to my taste how this recipe is?
Is it possible that you used iodized salt? Or even kosher salt (which is less salty)? It’s so hard to say without being there. We made 6 jars this year and every one that we have opened has been well marinated and the tomatoes are soft. Could it be the salt?
no i used non iodized salt.
Hmmmm…. And you’re sure you used all of the correct proportions of vinegar/water/salt/sugar?
I was actually just reviewing recipe and checking if I missed something too. We been opening ours and they didn’t turn out. Was going to ask you before I made them but forgot…my mom in law uses the vinegar from russian store that I believe is 7 or 9 %, higher than regular…could it be that I had used just the regular strength vinegar like in your picture? She told me that could be why they are not marinated enough and pretty hard tomatoes.
I just used regular vinegar. Did you use un-ripened hard tomatoes? I just opened one of our cans and they were pretty soft and tasted fine. Did you use non-iodized salt? Also, did you put them in the oven for 15 min at 350˚F? If you thought they were too bland, you could easily do 1 1/2 cups vinegar and 6 Tbsp salt for a little extra zing. I’ll update the recipe; I think they’d be even better with a little extra zing! 🙂 Thanks so much for you feedback. I hope that helps! 🙂
Ya followed recipe exact…I will have to try with more vinegar this summer 🙂 Could be that husband’s mom has maybe different recipe so he’s used to different taste too. Thanks 🙂
Hi Natasha –
You said you updated the recipe? What were the proportions from the old one? I made these for the first time last summer – I LOVE the tomatoes I get in Russian stores – and I just tried them today. They were PERFECT! So I don’t want to mess with whatever recipe you had here before. I thought i had printed it out but now i can’t find it. 🙁 I have to make these again, and more of them, this summer! Seriously, they were PERFECT. I’m going to go have some more right now. 🙂
There is just slightly more vinegar and salt to bump up the flavor a notch. From 5 to 6 Tbsp of salt and from 1 1/3 cup to 1 1/2 cup vinegar. That is the only change 🙂
Okay, great, thanks – I’ll still use the old version. Because did I mention that they were PERFECT? 🙂
Thank you so much 🙂 I had a couple comments that people thought they weren’t salty enough, but I guess everyone has a different affinity for salt. I tried them and thought they were good too, but a little bit more couldn’t hurt 🙂
Canned tomatoes today 😉 question: why are you not allowed to reuse lids?
The reason why is that the seal could be compromised.
I opened can 1 of the tomatoes and it was not marinaded enough, i waited 8 days. Will it get stronger if i wait more, my tomatoes were very large roma tomatoes-do you think this is why it was not done?
Did you do everything the same as in the recipe? Did you use the same salt? You should probably give it 3-5 days more in the fridge if it doesn’t taste strong enough.
I didn’t see to boil tomatoes, was I supposed to? I canned 5 jars yesterday. I hope it wasn’t a waste.
That is the “best practice” We put the jars in the oven and it worked well 🙂
Hello Natasha, do you place your cans in boiling water for 10 mins after you take them out of the oven?
I clarified this in the post. I realize I added it in there a little confusingly (is that a word?). Current standards say that it’s safest to boil the tomatoes for 10 min in water instead of putting them in the oven. I Don’t have a pot big enough to hold my cans so I use the oven method instead. Hope that helps 🙂
I think to be food safe you need to use the boiling water method to can. I know the oven method works, but it may not guarantee food safe results. The boiling is to kill off any pathogens in the produce. This is what my friend who taught me to can emphasized.
Hi Bette, please see the section in the post titled: “Current Canning Guidelines:”
I add garlic and little bit of mustard seeds taste good too. And for pickles i like this recipe if u like to share with any one. Same way like u do tomatoes but the syrup is different. 4 liters of water, 800gr sugar, 500gr vinegar 9%( i did try with 5%not working well for some reason) 4 tablespoons of salt(i take Kosher) boil every thing and then fill your jars with syrup put in the stove for 5-6 min. Some recipes not working for pickles and tomatoes, but i did try for both and one i mixed tomatoes and pickles works perfect.Enjoy.
Thank you Dina so much for sharing!!
I will be trying this! дякую!
You are welcome Maria, let me know how they turned out. My husband just canned 5 more cans today :).
I am making these…thank you.
Off topic…do you have or anyone out there a recipe for zucchini cavier with mayo?
I made something similar (https://natashaskitchen.com/2013/08/25/braised-zucchini-on-crusty-bread-and-giveaway/) but it doesn’t have mayo and I’m working on posting one with eggplant, but it also doesn’t have mayo. I guess I should try it with mayo? 🙂
Guess who picked up 6 1/2 gallon mason jars today……… i happened to come across them totally by accident at Walmart. I am excited!
Fun!! Are you making the tow-maters then?
Yes i am . Oddly enough however i found pickling cucumbers at the store which usually i do not find and if i do they are always very unworthy of purchasing. So now i will probably make 3 jars tomato and 3 jars cucumber but can i use the same recipe for pickles?
The pickle recipe is a little different. I’ll try to get the recipe posted in time this season. No promises, but I will try! 🙂
I can not find the dill you are using, with the flowers. I only have dill weed. Also after heating up in the oven for 15 minutes, do we remove while the jars are still hot?
Yes, remove while jars are hot. Use oven mitts and do it carefully. If you can, tighten the lids nicely before you pull them out of the oven to prevent hot spills.
Off topic but i might have a recipe you would like for dessert, it is a nutella almond macaroon torte with chocolate espreso bean shavings.
Oh my gosh, yes please!! Email it to me: natashaskitchen@yahoo.com Thank you! You’re awesome!!
is it ok if i cut few tomatoes in half? I remembered you said you can cut everything in half so for some reason i thought you meant its ok to cut tomatoes lol.. hopefully it wont ruin everything now.
Oh, I meant to cut the recipe in half, not the tomatoes. I think it should still be ok, but the tomatoe juices will be in the can and the liquid won’t be as clear and pretty.
Not only is this a very useful recipe, your photos of tomatoes, dill flowers and horseradish leaves in a glass jar are almost artistic! Never thought that a dill sprig could look so pretty in a jar. 🙂
Thanks Julia 🙂 It was a fun one to photograph! It just made me think of my Mom’s tomatoes 🙂
These look so delicious!!:) I remember when my mom was canning tomatoes she’d always added cloves to the brine… And yes , these are awesome with plov lol 😉
Ooh cloves. I’ll toss those in next time. Thanks for sharing Nadya! 🙂
These look great! Does this method allow for the jars to be safely stored at room temperature? And do you need a specific type of canning jar to do this, or will regular Mason jars be able to withstand the oven temperatures?
Yes, you can store them safely at room temp and I used just regular Mason jars which are sturdy enough to withstand the oven temperatures 🙂
Oh my God! I lived on these during the winter in Turkmenistan and you are spot on that they taste great with Plov!
Yep!! 🙂
Have you heard to add a currant leaf? I think my mom in law has said that she adds one….also if I buy the Ball jars that are new, do they still have to be sterilized? Thanks.
I think it’s still recommended that you sterilize them unless they say otherwise on the package.
This sounds like a great recipe!!!
This is off topic but I’ve been trying to find a good recipe for lastochkino gnezdo… do you happen to have one?
I’ve tried one but it didn’t turn out the way I expected so I’m still searching for a great recipe 🙂
Oh, my!
These are my weakness. I am ridiculously in love with Russian canned tomatoes. I can eat jars all by myself. Love your pictures, as usual:).
I still have memories of going down into my grandparents cellar back in Belarus and seeing rows of all kinds of canned goodies. My Mom would spend so many days canning her garden treasures and we would usually make so much, we would have enough canned vegetables until the next summer. Too bad I don’t have enough storage space, but I still love to make a few jars now and then.
Thank you Olga 🙂 The Slavic people are just masters at canning 🙂 It’s also a very smart thing to do! I have to get creative about storing them too. I feel like they are everywhere with all the canning I’ve been doing this year. I don’t think I’ve ever canned as much as I have this year!
Thank you so so so much for posting this one! I’ve been wanting to can tomatoes for forever because it gets expensive buying them at the Russian store, but I honestly didn’t know how to go about it or what to do! I’m making these for sure!
How would it work if I wanted to add cucumbers? Would it turn out just as well? I might to put some cucumbers in one of the jars and see… 🙂
Let me know how that works out! The cucumber one is a little different but pretty close. You can also add a couple garlic cloves to the cucumber on. I’ll try to get a tutorial posted this season if I can get to it in time! 🙂
I didn’t time for sure how long they were in
the oven but for sure longer than with your
method, since it took more time for the syrup
to heat up and such. I think it was 25-30 min
but like I said I didn’t time it 🙁
Thank you 🙂
Thank you Natasha. Very nice recipes. Have a great weekend!
Thanks Liz! Hope you have a happy weekend as well!
How long until the tomatoes are ready to be devoured?
Oh now that’s a good question. I’d give them AT LEAST a week to sit and get really tasty.
1. I love the lids! Are they just random saved lids? My mom reuses lids all the time too. She gives me canned goods, I save the jars and lids for her and return for refill.:) 2. The same – love canned tomatoes with plov!!!
Yeah, they are reused 🙂 I collected them from Mom’s house! I just made sure they weren’t dinged or dented so they would seal well.
Oh wow. Just yesterday I was browsing through your blog to see if you have any recipe of canning tomatoes and canning salad. So I just canned by my old recipe. And here you go! Will try yours after I get more tomatoes of my greenhouse. Do you have a recipe of canned salad (like cucumbers, tomatoes & cabbage)?
This is a really really good salad: https://natashaskitchen.com/2012/12/10/marinated-vegetable-salad/ It stays in the fridge for a few days, but boy is it good!
Here’s the recipe for canned mixed veggies: https://natashaskitchen.com/2012/10/05/canning-vegetables-assortment/
Definitely eat the canned tomatoes with ploff and add some Adjika (Russian spicy pesto sauce) on top of the ploff to make it a tomato blast. MMMmm good 😉
Oh I’ve never tried adding adjika but that does sound good. I love spicy foods!
where can I purchase horshradish leaf??
I believe they have it at FredMeyer. If you aren’t able to get it easily, you can omit it and will still have great results! 🙂
I use horseradish root – seems most stores have the root. I wasn’t able to find the leaf 🙁
The root is fine too, just use small amounts as it it much stronger than the leaf. The leaf is optional. Even if you omitted it, the tomatoes would turn out great! 🙂
You are making me want to do some canning. 🙂
I’m really enjoying it this year. I feel like such a homemaker! 😉 Thanks again for the tip on putting them in the oven.
I actually par boil the tomatoes to get the skins off and then stuff them into quart canning jars and do a hot water bath. Your able to get a lot more tomatoes into the jars using this method. Usually can 30 quarts each year and that lasts us until the next summer.
That probably would fit quite a bit more in there with your method. I’ll have to give it a whirl one of these days. Thanks for sharing Pete! 🙂
I love you girl! I sooo neeeded for years a good tomato canning recipe! Can’t wait to try it!
🙂 I hope you LOVE it!
I don’t even sterilize jars separately before,
since they go in the oven anyways. So I
just fill with tomatoes and syrup and put
in the oven. When I see tomato skin starts to
pop I take them out. But I let my syrup cool
down some before I fill tomatoes with it..
About how long do they sit in the oven (minutes)? Thanks for sharing your method!
Yum!!! Thank u so much for this tutorial! I dint have a garden but might buy some for this purpose!
I think that’s a great idea, especially if you can get some local ones that are cheap and in season.