Canned Whole Tomatoes Recipes

CANNED WHOLE TOMATOES

Steps:

• Fill a large pot or canning kettle with water and bring to a boil
• Using a sharp knife, slice an "X" shape into the bottom of each tomato.
• Place a prepared bowl of iced water next to the boiling water pot.
• Once the water is boiling, drop in the tomatoes and cook for about a minute, then remove with a slotted spoon and transfer them straight into the ice water to cool quickly.
• Once cool enough to handle, using a sharp knife, gently remove the skins.
• Reboil the water and place the jars in the pot to boil for 10 minutes, to sterilize them. Sterilize the lids, separately, also for 10 minutes. Remove the jars and return the pot of water to a boil.
• Put a tea kettle filled with water on, to boil.
• Put 2 tablespoons lemon juice in the bottom of each jar and stuff evenly, with tomatoes. If you don't mind, crushing and cramming them in, will help to release all the juices and excess liquid to just cover them.
• For less juicy tomatoes, add boiling water from the tea kettle to cover the tomatoes, leaving ½-inch space from the top of the jars.
• Wipe the excess on the edges of the jars, clean and seal the lids and rims closed.
• Set the jars in the canning rack and lower them into the pot of boiling water. Cook in the boiling water for 45 minutes.
• Remove jars from the water and set them aside to dry and cool. Store in a cool, dark place until using.

CANNING TOMATOES (WHOLE OR HALF)

Steps:

• Prepare a water bath canner and canning jars/lids. I'm describing the raw pack method here, which requires a canner pre-heated to 140 degrees F. If opting for the hot pack method, preheat the canner to just simmering (180 degrees F).
• Bring a separate pot of water to a boil on the stove. Dip each tomato into the water for 30 to 90 seconds, until the skin cracks. Remove from the boiling water with a slotted spoon and place in a bowl of very cold water to cool.
• While the tomatoes cool, bring a kettle of freshwater to a boil to use as a canning liquid.
• Once cooled, remove the tomato skins gently with your fingers. If properly blanched, the tomato skins should slide off easily.
• Use a paring knife to remove the tomato cores.
• Add lemon juice to the bottom of canning jars before you pack the tomatoes, using 1 tablespoon per pint or 2 tablespoons per quart. This step is NOT OPTIONAL and is required for canning tomatoes in both a water bath and pressure canner. (Citric acid and vinegar are alternatives, see notes for quantities.)
• Pack tomatoes, as whole fruits or halves, into the canning jars on top of the lemon juice, leaving 1/2 inch headspace. If adding salt, the recommended amount is 1 tsp per quart or 1/2 tsp per pint, but salt is optional.
• Pour boiling water over the top of the tomatoes, filling jars but still leaving 1/2 inch headspace. De-bubble jars to ensure there's no air trapped between the tomatoes and add water if necessary to maintain headspace.
• Seal the jars with 2 part canning lids to finger tight.
• Use a canning jar lifter to load the jars into a water bath canner. Since this is the raw pack method, the canner should have water that's around 140 degrees (hot enough to burn your hand, but nowhere near boiling).
• Turn the heat up to high and bring the canner and it's contents up to a full rolling boil. Once boiling begin timing the canning process. Water packed tomatoes need to process for 40 minutes for pints and 45 minutes for quarts in a water bath canner below 1,000 feet in elevation. See notes for altitude adjustments.
• Once the canning time is complete, turn off the heat and allow the jars to sit in the canner for 5 more minutes to cool slightly (this helps lower the risk of siphoning or liquid loss as they're removed from the canner).
• Remove the jars to cool on a towel on the counter for 24 hours. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars of tomatoes should maintain quality on the pantry shelf for 12-18 months.

34 DELICIOUS RECIPES WITH CANNED TOMATOES

Steps:

• Bring a large pot of salted water to the boil. Start cooking the pasta about 5 minutes after you start making the sauce.
• Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.
• Heat the olive oil in a large pan and when it starts shimmering add the diced onion. Cook over medium heat until soft and translucent, it will take 5-6 minutes.
• Stir in the minced garlic and cook for 2 minutes until fragrant.
• Add the tomatoes, salt and few twist of black pepper and give a good stir. Let it cook over medium heat for about 15 minutes until it's slightly reduced. Stir occassionally, and if you use whole tomatoes break them with a back of a spoon.
• When the sauce is ready, taste and adjust the seasoning according to your liking.
• Add the drained pasta to the pan along with the fresh basil and toss until well combined. Add a touch of reserved starchy water to make the pasta juicer and moist.
• Serve with freshly grated parmesan cheese and more torn fresh basil leaves. Freshly ground black pepper and a drizzle of extra virgin olive oil to serve are optional. Enjoy!