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Canning Tomatoes

  • yield: Makes 6 one-quart jars

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Ingredients

  • 18 pounds ripe tomatoes
  • 2 tablespoons salt
  • 12 fresh basil leaves

Directions

  1. Step 1

    Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.

  2. Step 2

    Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.

Source
Martha Stewart Living, July 2005

Related Topics

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Reviews (11)

  • homecanner 30 Dec, 2012

    This recipe is a breeze. Got everything needed to follow at www.canology.com and now I am canning those tomatoes exactly as stated in the recipe. Super exciting!

  • Sherry Feiock 12 Aug, 2012

    sfeiockblue

  • Sherry Feiock 12 Aug, 2012

    sfeiockblue

  • Tracy Anderson Eichman 22 Jul, 2012

    Going to try tonight with lemon juice added

  • Tracy Anderson Eichman 22 Jul, 2012

    Going to try tonight with lemon juice added

  • danikac 26 May, 2011

    Looking forward to doing this, but I won't be using Ball lids as they contain toxic BPA. There are other brands that are BPA free, though.

  • cebee 27 Sep, 2008

    I don't understand the Ball Jar Company telling anyone such a thing. My mother canned tomatoes this way and she passed away in 1988 at 88 years young and I still put them up as she did. Please purchase the Ball Blue Book of Canning and follow those directions. The only reason I would add lemon juice is if I were canning the "low acid" tomatoes, but I wouldn't use them anyway....

  • daffodil11111 24 Sep, 2008

    I made this recipe. I was told afterward by the Ball mason jar company my tomatoes were unsafe to eat becasue they did not contain 2 tablespoons of lemon juice to acidify them. I am faced with discarding 24 quarts of tomatoes.

  • daffodil11111 24 Sep, 2008

    I made this recipe. I was told afterward by the Ball mason jar company my tomatoes were unsafe to eat becasue they did not contain 2 tablespoons of lemon juice to acidify them. I am faced with discarding 24 quarts of tomatoes.

  • daffodil11111 24 Sep, 2008

    I made this recipe. I was told afterward by the Ball mason jar company my tomatoes were unsafe to eat becasue they did not contain 2 tablespoons of lemon juice to acidify them. I am faced with discarding 24 quarts of tomatoes.

  • PhyllisJ 8 May, 2008

    This would be nice also if it would print out on recipe card size.