Learn how to make the best homemade canned tomatoes with this simple recipe! Using fresh, ripe tomatoes, you can preserve their natural flavor for year-round use. This recipe includes a flavorful brine, key tips for sterilizing jars, and step-by-step instructions for perfectly sealed jars. Whether you’re a beginner or an experienced canner, this guide ensures success every time.

Ingredients:

6 lbs tomatoes (approximately 1 lb per jar)*
10 cups water
1 ½ cups white vinegar (5% acidity)
3 Tbsp non-iodized salt (fine sea salt recommended)
3 Tbsp granulated sugar
½ bell pepper, seeded and sliced into ½” strips
½ Tbsp peppercorns (5 per jar)
6 dill flowers
6 bay leaves
6 garlic cloves, chopped
1 horseradish leaf (optional), torn into 6 pieces

Instructions

Step 1: Sterilize the Jars

Preheat your oven to 215˚F.
Wash all jars and lids thoroughly with soap and warm water.
Place jars on the bottom rack of the oven and heat for 20 minutes or until fully dry.
Boil the lids in water to sterilize them.

Step 2: Prepare the Brine

In a large pot, combine water, white vinegar, salt, and sugar.
Bring the mixture to a boil, stirring to ensure the salt and sugar dissolve completely.

Step 3: Fill the Jars

Wash and prepare all vegetables.
Divide the sliced bell pepper, peppercorns, dill flowers, bay leaves, garlic, and horseradish leaves (if using) evenly among six quart-sized jars.
Pack the tomatoes tightly into the jars without squishing them.
Carefully pour the boiling brine over the tomatoes, ensuring all ingredients are fully submerged.

Step 4: Seal and Process

Screw the lids onto the jars just tight enough to keep the seal in place. Do not overtighten, as air bubbles need to escape during processing.
Place the jars in a canning pot and cover them with 1-2 inches of water.
Bring the water to a boil and process for 15 minutes.
Use a jar lifter to carefully remove the jars and let them sit undisturbed at room temperature for 12-24 hours.

Step 5: Check the Seal

You may hear a popping sound as the jars cool and seal.
After 24 hours, press down on the center of each lid to check the seal. The lid should not move.
If any jars have not sealed properly, refrigerate the tomatoes and consume within 3 months.

Why You’ll Love This Recipe

Versatile: Perfect for soups, sauces, and stews.
Simple Ingredients: Made with pantry staples and fresh produce.
Cost-Effective: Homemade canned tomatoes are more affordable and flavorful than store-bought.
Customizable: Adjust seasonings to suit your taste.

Tips

Use ripe, firm tomatoes for the best results. Overripe tomatoes may become mushy.
Ensure jars are packed tightly to minimize air space.
Always sterilize your jars and lids to prevent contamination.
Label jars with the date to keep track of freshness.

Variations and Substitutions

Vinegar Substitute: Use apple cider vinegar instead of white vinegar for a milder flavor.
Additional Herbs: Add parsley or basil for extra flavor.
Spicy Version: Include a small chili pepper in each jar for a kick of heat.
Sugar-Free Option: Omit sugar for a tangier taste.

FAQs

Q: How long can canned tomatoes be stored?
A: Properly sealed jars can last up to 12 months in a cool, dark place.

Q: Can I use cherry tomatoes?
A: Yes, cherry tomatoes work well. They may require slightly less packing time due to their size.

Q: What if my jars don’t seal?
A: If a jar doesn’t seal, refrigerate it and consume the contents within 3 months.

Serving and Suggestions

Use these canned tomatoes in pasta sauces, chili, or casseroles.
Add to soups or stews for a burst of fresh flavor.
Serve as a quick base for homemade salsa or tomato bruschetta.
Pair with roasted vegetables, grilled meats, or crusty bread for a wholesome meal.

Enjoy the convenience and unbeatable taste of homemade canned tomatoes!