Homemade Canned Tomatoes

Use Homemade Canned Tomatoes year-round to add freshness and flavor to any recipe calling for them.

| February 2014

  • In my opinion, Homemade Canned Tomatoes give flavor that no other vegetable can give.
    Photo by Stacy Harris
  • "Recipes and Tips for Sustainable Living" by Stacy Harris offers an illustrated look into preparing, preserving and storing your organic harvests.
    Cover courtesy Living Ready Books

Recipes & Tips for Sustainable Living with Stacy Harris (Living Ready, 2013) is an immensely illustrated look at what sustainable living looks like. Harris discusses everything from how her family began its sustainable lifestyle and where they are today. She offers a number of recipes for poultry and wild game, along with excellent tips and techniques for growing and preserving all you can harvest. The following Homemade Canned Tomato recipe allows you to use fresh tomatoes all year long.

Purchase this book from the GRIT store: Recipes & Tips for Sustainable Living.

I use canned tomatoes for a good portion of my recipes. In my opinion, tomatoes give flavor that no other vegetable can give. In the summer, it is like a canning factory in my kitchen as we can tomatoes day and night so as not to let even one of our precious tomatoes over-ripen. As a diversion, we prepare and snack on salsa while we continue our vigil of canning.

Homemade Canned Tomatoes Recipe

Drop tomatoes in boiling water for about 20 seconds. Remove from hot water. Remove skin from tomatoes by cutting off the stem end of tomato and squeezing from bottom.

Push down into a sterilized Mason jar. Add 2 teaspoons of lemon juice. Fasten lid tightly.

Submerge Mason jar in water. Bring to a boil and continue boiling for 40 minutes for pint-sized jars and 45 minutes for quart-sized jars. Once opened, keep refrigerated. They should last in refrigerator for a couple of weeks. 

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