Capture the taste of summer in a jar! This traditional preservation method allows you to enjoy the rich, sun-ripened flavor of your tomatoes all year long. By canning them at home, you create a pantry staple that’s more flavorful and natural than anything you can buy at the store.
Why You Should Can Your Own Tomatoes
Taste of Summer: Enjoy the intense, authentic flavor of ripe tomatoes in your winter stews, sauces, and soups.
Total Control: You know exactly what’s inside—no additives, preservatives, or excess salt.
Economical: Preserve a seasonal bounty when tomatoes are at their cheapest and most flavorful.
Waste-Free: A perfect way to handle a large harvest from your garden or a great market find.
Choosing the Right Tomatoes
For the best results, not all tomatoes are created equal. Follow these guidelines:
Best Varieties: Choose fleshy, paste-type tomatoes like Roma, San Marzano, or other plum tomatoes. They have less water and more flesh, leading to a thicker, richer puree.
Perfect Ripeness: Select tomatoes that are fully ripe, firm, and have unblemished skin. They should feel heavy for their size and smell fragrant.
Pro Tip: If your tomatoes are slightly underripe, let them sit at room temperature for a few days to develop their full flavor before preserving.
Best Varieties: Choose fleshy, paste-type tomatoes like Roma, San Marzano, or other plum tomatoes. They have less water and more flesh, leading to a thicker, richer puree.
Perfect Ripeness: Select tomatoes that are fully ripe, firm, and have unblemished skin. They should feel heavy for their size and smell fragrant.
Pro Tip: If your tomatoes are slightly underripe, let them sit at room temperature for a few days to develop their full flavor before preserving.
The Recipe: Simple Canned Tomato Puree
Yield: 3 jars (2 Liters / Quart each)
Prep Time: 15 minutes
Cook Time: 30 minutes
Shelf Life: Up to 2 years (when properly sealed and stored)
Prep Time: 15 minutes
Cook Time: 30 minutes
Shelf Life: Up to 2 years (when properly sealed and stored)
Ingredients & Equipment
Ingredients:
7 kg (about 15.5 lbs) fresh, fleshy tomatoes
Fresh basil leaves (optional)
Equipment:
Large stockpot or canning pot
3 large (2 Liter/Quart) glass canning jars with new lids and bands
Blender or food mill
Tongs
Clean cloths
7 kg (about 15.5 lbs) fresh, fleshy tomatoes
Fresh basil leaves (optional)
Large stockpot or canning pot
3 large (2 Liter/Quart) glass canning jars with new lids and bands
Blender or food mill
Tongs
Clean cloths
Step-by-Step Instructions
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly. Remove the cores and any blemishes, then roughly chop them. Puree the tomatoes in a blender or food mill until smooth.
Step 2: Cook the Puree
Pour the tomato puree into a large, clean stockpot. Bring it to a boil over medium-high heat, then reduce to a steady simmer.
As the puree cooks, skim off and discard the white foam that rises to the surface. Let it simmer for 20-30 minutes to reduce and concentrate the flavor, stirring occasionally to prevent sticking.
Step 3: Sterilize the Jars
While the puree simmers, sterilize your jars and lids. Submerge them completely in a large pot of boiling water for at least 10 minutes. Use tongs to remove them, letting them air-dry upside-down on a clean cloth.
Step 4: Fill the Jars
Place the sterilized jars on a clean, stable surface. For added flavor, place a few fresh basil leaves at the bottom of each jar.
Carefully ladle the hot tomato puree into the hot jars, leaving about 1 inch (2.5 cm) of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal.
Step 5: Seal and Process the Jars
Seal the jars tightly with the lids and bands. Using canning tongs, place them back into the large pot of boiling water, ensuring they are fully submerged. Process them in this boiling water bath for 30 minutes.
Step 6: Cool and Store
After processing, carefully remove the jars and place them on a towel-lined countertop. Do not tighten the bands further.
As they cool, you should hear a distinct “pop” sound from each lid—this is the sign of a successful vacuum seal. Let them cool completely for 12-24 hours.
Check the seals by pressing down on the center of each lid; if it doesn’t flex, it’s sealed. Store the sealed jars in a cool, dark, and dry place.
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly. Remove the cores and any blemishes, then roughly chop them. Puree the tomatoes in a blender or food mill until smooth.
Step 2: Cook the Puree
Pour the tomato puree into a large, clean stockpot. Bring it to a boil over medium-high heat, then reduce to a steady simmer.
As the puree cooks, skim off and discard the white foam that rises to the surface. Let it simmer for 20-30 minutes to reduce and concentrate the flavor, stirring occasionally to prevent sticking.
Step 3: Sterilize the Jars
While the puree simmers, sterilize your jars and lids. Submerge them completely in a large pot of boiling water for at least 10 minutes. Use tongs to remove them, letting them air-dry upside-down on a clean cloth.
Step 4: Fill the Jars
Place the sterilized jars on a clean, stable surface. For added flavor, place a few fresh basil leaves at the bottom of each jar.
Carefully ladle the hot tomato puree into the hot jars, leaving about 1 inch (2.5 cm) of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal.
Step 5: Seal and Process the Jars
Seal the jars tightly with the lids and bands. Using canning tongs, place them back into the large pot of boiling water, ensuring they are fully submerged. Process them in this boiling water bath for 30 minutes.
Step 6: Cool and Store
After processing, carefully remove the jars and place them on a towel-lined countertop. Do not tighten the bands further.
As they cool, you should hear a distinct “pop” sound from each lid—this is the sign of a successful vacuum seal. Let them cool completely for 12-24 hours.
Check the seals by pressing down on the center of each lid; if it doesn’t flex, it’s sealed. Store the sealed jars in a cool, dark, and dry place.
Essential Safety Tips for Canning
Canning is safe and easy when you follow proper hygiene and technique. Here’s what to watch for:
Sterilization is Non-Negotiable: Every piece of equipment that touches the food must be sterilized to eliminate harmful bacteria.
Always Check Before Use: Before opening a jar, inspect it. Never consume the contents if:
The lid is bulging or leaking.
The seal is broken.
You see mold, cloudiness, or bubbles.
The contents smell off or fermented.
When in Doubt, Throw It Out. Your health is never worth the risk.
By following this method, you can confidently build a pantry full of summer’s goodness, ready to brighten your meals for years to come.
Sterilization is Non-Negotiable: Every piece of equipment that touches the food must be sterilized to eliminate harmful bacteria.
Always Check Before Use: Before opening a jar, inspect it. Never consume the contents if:
The lid is bulging or leaking.
The seal is broken.
You see mold, cloudiness, or bubbles.
The contents smell off or fermented.
When in Doubt, Throw It Out. Your health is never worth the risk.
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