Canned Tomatoes Recipe

My mother's recipe for canned tomatoes. So much better than any store-bought canned tomatoes. With tips for how to can tomatoes.

Canning tomatoes is a Slavic specialty. These babies are so good with hot mashed potatoes or plov. Don’t these pictures give you fuzzy feelings? I can’t help but think about my Mom’s “pomedori” (tomatoes).

My Mom and Aunt Tanya collaborated to give me this recipe. I’m so excited to get this tomato canning tutorial recorded and to share it with you all. Canning tomatoes was way easier than I imagined it would be and I’ve included some time saving tips!!

This recipe yields six 1/2 gallon jars of canned tomatoes. You can easily cut everything in half and make just 3 jars if you don’t have a ridiculous amount of tomatoes. Happy canning! 

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Ingredients for Canning Tomatoes (recipe updated 1/25/14): 

12 lbs small tomatoes (2 lbs per jar). Pick tomatoes that fit through the mouths of your jars
6 1/3 quarts water = 25 cups = 6 liters
1 1/2 cup white vinegar
6 Tbsp non-iodized salt (we used sea salt)
6 Tbsp granulated sugar
1 bell pepper, seeded and sliced into 1/2″ strips
1 Tbsp peppercorns (10 per jar)
12 dill flowers (2 per jar)
12 bay leaves (2 per jar)
Horseradish Leaf (optional)

You’ll need 6 (1/2-gallon) canning jars with lids. If you have trouble finding this size, they are pretty cheap on Amazon. Wash all the vegetables.

Canned Tomatoes

How To Make Canned Tomatoes:

To Sterilize Jars:

Preheat oven to 215˚F.
Wash all of your jars and lids with soap and warm water.
Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Thanks Mom’s Dish for this awesome tip! Boil lids to sterilize them.

To make the Syrup:

1. In a large pot, boil 6 1/3 quarts of water. Add 6 Tbsp salt, 6 Tbsp sugar, 1 1/2 cup vinegar return to a boil until salt and sugar are dissolved.

Canned Tomatoes-6

Filling your Jars:

1. Divide your sliced bell pepper, peppercorns, dill, bay and horseradish leaves (if using), among six 1/2 gallon jars.

Canned Tomatoes-2
Canned Tomatoes-3 Canned Tomatoes-2-2

2. Add washed tomatoes and pack them in as tightly as you can without squishing them.  Pour boiling hot syrup over your tomatoes.

Canned Tomatoes-3-2 Canned Tomatoes-4-2

I re-used the jar lids and then I come to find out that this is a big no-no in the canning world :-O, so as a rule, don’t use old, deformed or dented lids or ones that have gaps or defects in the sealing gasket.

Canned Tomatoes-5-2

3. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min. Carefully remove from oven (don’t tighten the lid more or you might disturb the seal that has formed), flip upside down and let cool to room temperature.

Note: Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2″ water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, click here. I think I need a boiling water canner! 

My mother's recipe for canned tomatoes. So much better than any store-bought canned tomatoes. With tips for how to can tomatoes.
My mother's recipe for canned tomatoes. So much better than any store-bought canned tomatoes. With tips for how to can tomatoes.

What’s your favorite thing to eat with canned tomatoes?

Canned Tomatoes Recipe

4.5 from 8 votes
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
My mother's recipe for canned tomatoes. So much better than any store-bought canned tomatoes. With tips for how to can tomatoes.
These canned tomatoes are so good with hot mashed potatoes or plov. This recipe yields six 1/2 gallon jars of canned tomatoes. You can easily cut everything in half and make just 3 jars if you don't have a ridiculous amount of tomatoes. Store at room temp or cooler for up to a year.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: Varies by Season

Ingredients

  • 12 lbs small tomatoes 2 lbs per jar. Pick tomatoes that fit through the mouths of your jars
  • 6 1/3 quarts water = 25 cups = 6 liters
  • 1 1/2 cup white vinegar
  • 6 Tbsp non-iodized salt we used sea salt
  • 6 Tbsp granulated sugar
  • 1 bell pepper seeded and sliced into 1/2" strips
  • 1 Tbsp peppercorns 10 per jar
  • 12 dill flowers 2 per jar
  • 12 bay leaves 2 per jar
  • Horseradish Leaf optional

Instructions

To Sterilize Jars:

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

To make the Syrup: ;

  1. In a large pot, boil 6 1/3 quarts of water.
  2. Add: 6 Tbsp salt, 6 Tbsp sugar, 1 1/2 cup vinegar return to a boil until salt and sugar are dissolved.

Filling your Jars:

  1. Divide your sliced bell pepper, peppercorns, dill, bay and horseradish leaves (if using), among six 1/2 gallon jars.
  2. Add tomatoes and pack them in as tightly as you can without squishing them. Pour boiling hot syrup over your tomatoes.
  3. Screw the lids on enough to keep the seal in place but don't over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min. Carefully remove from oven (don't tighten the lid more or you might disturb the seal that has formed), flip upside down and let cool to room temperature.

Recipe Notes

Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2" water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, visit: http://nchfp.uga.edu/publications/publications_usda.html. I think I need a boiling water canner!

Read comments/reviewsAdd comment/review

  • Darya
    September 10, 2017

    are bell peppers and horseradish leaves absolutely necessary or can this do without? Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Darya, I have made them without the horseradish but I would suggest adding the bell peppers for the added flavor. Pulling them both out might make the tomatoes a little flat tasting. Reply

  • Luda
    August 7, 2017

    You should make a video tutorial on Canning. Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      Thank you for the suggestion! 🙂 Reply

  • Sasha
    July 21, 2017

    What if I can’t find any dill flowers in the store? Can I just use the dill leaves? Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      Hi Sasha, yes dill leaves with the stems attached will also work. Reply

  • Natasha Derhousoff Tucker
    January 17, 2017

    I remember my Mom making and eating these tomatoes. She passed away this spring. I’m glad you posted the recipe, as Mom’s recipes went with her.. I’ll have to give this recipe a try.. Mom loved them, sometimes picking them up and sucking the tomatoey goodness out of the skins! Reply

    • Natasha's Kitchen
      January 17, 2017

      My condolences Natasha. Let me know what you think of the recipe. Reply

  • Olga
    August 3, 2016

    Just pickled my tomatoes from the garden I can’t wait to try them… And it was my first time! So easy to follow thank you! Reply

    • Natasha
      natashaskitchen
      August 3, 2016

      You are welcome Olga, I hope you like them 😄. Let me know how they turn out. Reply

  • LW
    April 13, 2016

    I use small pasta tomatoes, the variety from T& T seeds (Winnipeg, MB). called Mama Mia. These tomatoes are work so well for pickling. Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Thank you so much for sharing that with us! Reply

  • Katrina
    March 30, 2016

    How long would I leave the tomatoes to stand until they are pickled fully? Reply

    • Natasha
      natashaskitchen
      March 30, 2016

      I would give it at least a week or more. Reply

  • Laura
    March 5, 2016

    I am wondering how you serve these? They seem more like a pickled tomato, not an Italian type. Do you just eat them as is? Or put them in recipes? I am always looking for new ways to use up my tomatoes. Thanks Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      Laura, we usually eat them as is, paired with potatoes or rice 😀. Reply

  • Taras
    October 13, 2015

    For those of you who used this recipe and had tomatoes with burst skins just use a large sewing needle to poke holes in the tomatoes. This helps alleviate the pressure inside the tomato when you heat it up. You can also use a sausage pricker that you can find on Amazon and The Sausage Maker. Hope this helps, Taras Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      That is a great tip! Thank you Taras! Reply

  • Ali
    September 15, 2015

    Would it make a huge difference if used a green bell pepper? Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Ali, green pepper would be great as well :). Reply

  • September 11, 2015

    hi natasha
    thank you for your receipes. they are easy to follow and so simple.

    To make this say 1 – 2 large jars, could you tell me the receipe. Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      This recipe would make 3 of the large 1 gallon jars. If you want 1 jar, just divide everything by 3. Reply

  • Marina
    July 17, 2015

    I just took mine out of the oven and noticed that they had been leaking. I tightened the cans really well so I don’t think the lids were loose. These were new lids too so they should have a good seal. You mentioned air bubbles escaping so could this be normal? Did I possibly put too much brine?Thanks! Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      It does sound like maybe you overfilled the jars. Reply

  • anna
    December 17, 2014

    i tried this again recently and had MUCH better results. I cut the recipe to 1/6th, used pickling salt and used heaping spoons and added a bit more vinegar. They turned out great, exactly the flavor i had in mind. I used roma tomatoes and after the hot liquid was poured on them they cracked, also since i hot water bathed them they became a bit more soft, is there anyway to prevent this, or use another tomato so the skin stays intact on some of them, i like that sensation of poping into the tomato skin. If i used tomatos on the vine and poured lukewarm liquid would that be okay? Basically i love the flavor but i dont like my tomato texture Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      Thanks so much for sharing your method! It might have something to do with store-bought versus homegrown tomatoes. I’ve always canned with Mom’s tomatoes and the skin usually stays intact. Sorry, I don’t really have more insight into that. Reply

  • Vicki
    October 8, 2014

    Hello! If I blanch the tomatoes by boiling and then dumping them into ice water(to have then without peels), will it change the recipe at all? Or should I stick to how your recipe has the tomatoes? Reply

    • Natasha
      natashaskitchen
      October 8, 2014

      To be honest, neither my mom or I have ever made tomatoes without the skins. It would probably make the liquid murky but I’m not sure how else it would change the recipe. Without trying it myself, it’s hard for me to recommend it. Sorry, that’s not super helpful. Reply

  • Luba
    August 27, 2014

    One more question, when you put the jars in the oven, do you put them on a baking sheet or anything, or straight onto the oven racks? I’m canning tomatoes today and want to double check – so they don’t burst on me  Reply

    • Natasha
      natashaskitchen
      August 27, 2014

      You could put them on baking sheets if you’re concerned. It won’t make a difference. Reply

  • Luba
    August 26, 2014

    Natasha, can I use quart size jars instead? Mostly just me and hubby eat canned tomatoes so don’t want to make in a big jar for just two of us. Would I have to change any measurements? I’ll just put less tomatoes and the other things into each jar  Reply

    • Natasha
      natashaskitchen
      August 26, 2014

      You don’t have to change anything; just less in each jar; as many as you can fit 🙂 Reply

  • Nataliya
    December 30, 2013

    I recently opened one can of tomatoes and they aren’t how I expected them to be. They taste kinda weird and i would say not marinated enough or they dont have enough taste and kinda hard too. They marinated for few month already and tomatoes were from my garden too. I did everything by the recipe, and my hubby wont eat them now. Plus I made a double batch so 12 cans will go to waste. Did I do something wrong or its just not to my taste how this recipe is? Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      Is it possible that you used iodized salt? Or even kosher salt (which is less salty)? It’s so hard to say without being there. We made 6 jars this year and every one that we have opened has been well marinated and the tomatoes are soft. Could it be the salt? Reply

      • Nataliya
        January 4, 2014

        no i used non iodized salt. Reply

        • Natasha
          natashaskitchen
          January 4, 2014

          Hmmmm…. And you’re sure you used all of the correct proportions of vinegar/water/salt/sugar? Reply

          • Nella
            January 24, 2014

            I was actually just reviewing recipe and checking if I missed something too. We been opening ours and they didn’t turn out. Was going to ask you before I made them but forgot…my mom in law uses the vinegar from russian store that I believe is 7 or 9 %, higher than regular…could it be that I had used just the regular strength vinegar like in your picture? She told me that could be why they are not marinated enough and pretty hard tomatoes.

          • Natasha
            natashaskitchen
            January 25, 2014

            I just used regular vinegar. Did you use un-ripened hard tomatoes? I just opened one of our cans and they were pretty soft and tasted fine. Did you use non-iodized salt? Also, did you put them in the oven for 15 min at 350˚F? If you thought they were too bland, you could easily do 1 1/2 cups vinegar and 6 Tbsp salt for a little extra zing. I’ll update the recipe; I think they’d be even better with a little extra zing! 🙂 Thanks so much for you feedback. I hope that helps! 🙂

          • Nella
            January 27, 2014

            Ya followed recipe exact…I will have to try with more vinegar this summer 🙂 Could be that husband’s mom has maybe different recipe so he’s used to different taste too. Thanks 🙂

          • March 22, 2014

            Hi Natasha –

            You said you updated the recipe? What were the proportions from the old one? I made these for the first time last summer – I LOVE the tomatoes I get in Russian stores – and I just tried them today. They were PERFECT! So I don’t want to mess with whatever recipe you had here before. I thought i had printed it out but now i can’t find it. 🙁 I have to make these again, and more of them, this summer! Seriously, they were PERFECT. I’m going to go have some more right now. 🙂

          • Natasha
            natashaskitchen
            March 23, 2014

            There is just slightly more vinegar and salt to bump up the flavor a notch. From 5 to 6 Tbsp of salt and from 1 1/3 cup to 1 1/2 cup vinegar. That is the only change 🙂

          • March 23, 2014

            Okay, great, thanks – I’ll still use the old version. Because did I mention that they were PERFECT? 🙂

          • Natasha
            natashaskitchen
            March 23, 2014

            Thank you so much 🙂 I had a couple comments that people thought they weren’t salty enough, but I guess everyone has a different affinity for salt. I tried them and thought they were good too, but a little bit more couldn’t hurt 🙂

  • Olya
    September 25, 2013

    Canned tomatoes today 😉 question: why are you not allowed to reuse lids? Reply

    • Natasha
      natashaskitchen
      September 26, 2013

      The reason why is that the seal could be compromised. Reply

  • anna
    September 20, 2013

    I opened can 1 of the tomatoes and it was not marinaded enough, i waited 8 days. Will it get stronger if i wait more, my tomatoes were very large roma tomatoes-do you think this is why it was not done? Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      Did you do everything the same as in the recipe? Did you use the same salt? You should probably give it 3-5 days more in the fridge if it doesn’t taste strong enough. Reply

  • Kristina
    September 19, 2013

    I didn’t see to boil tomatoes, was I supposed to? I canned 5 jars yesterday. I hope it wasn’t a waste. Reply

    • Natasha
      natashaskitchen
      September 19, 2013

      That is the “best practice” We put the jars in the oven and it worked well 🙂 Reply

  • Oksana
    September 17, 2013

    Hello Natasha, do you place your cans in boiling water for 10 mins after you take them out of the oven? Reply

    • Natasha
      natashaskitchen
      September 17, 2013

      I clarified this in the post. I realize I added it in there a little confusingly (is that a word?). Current standards say that it’s safest to boil the tomatoes for 10 min in water instead of putting them in the oven. I Don’t have a pot big enough to hold my cans so I use the oven method instead. Hope that helps 🙂 Reply

  • dina
    September 14, 2013

    I add garlic and little bit of mustard seeds taste good too. And for pickles i like this recipe if u like to share with any one. Same way like u do tomatoes but the syrup is different. 4 liters of water, 800gr sugar, 500gr vinegar 9%( i did try with 5%not working well for some reason) 4 tablespoons of salt(i take Kosher) boil every thing and then fill your jars with syrup put in the stove for 5-6 min. Some recipes not working for pickles and tomatoes, but i did try for both and one i mixed tomatoes and pickles works perfect.Enjoy. Reply

    • Natasha
      natashaskitchen
      September 14, 2013

      Thank you Dina so much for sharing!! Reply

  • Maria Halyna Lewytzkyj-Milligan
    September 12, 2013

    I will be trying this! дякую! Reply

    • Natasha
      natashaskitchen
      September 12, 2013

      You are welcome Maria, let me know how they turned out. My husband just canned 5 more cans today :). Reply

  • Lesia
    September 9, 2013

    I am making these…thank you.

    Off topic…do you have or anyone out there a recipe for zucchini cavier with mayo? Reply

  • anna
    September 8, 2013

    Guess who picked up 6 1/2 gallon mason jars today……… i happened to come across them totally by accident at Walmart. I am excited! Reply

    • Natasha
      natashaskitchen
      September 8, 2013

      Fun!! Are you making the tow-maters then? Reply

      • anna
        September 9, 2013

        Yes i am . Oddly enough however i found pickling cucumbers at the store which usually i do not find and if i do they are always very unworthy of purchasing. So now i will probably make 3 jars tomato and 3 jars cucumber but can i use the same recipe for pickles? Reply

        • Natasha
          natashaskitchen
          September 9, 2013

          The pickle recipe is a little different. I’ll try to get the recipe posted in time this season. No promises, but I will try! 🙂 Reply

      • anna
        September 9, 2013

        I can not find the dill you are using, with the flowers. I only have dill weed. Also after heating up in the oven for 15 minutes, do we remove while the jars are still hot? Reply

        • Natasha
          natashaskitchen
          September 9, 2013

          Yes, remove while jars are hot. Use oven mitts and do it carefully. If you can, tighten the lids nicely before you pull them out of the oven to prevent hot spills. Reply

          • anna
            September 10, 2013

            Off topic but i might have a recipe you would like for dessert, it is a nutella almond macaroon torte with chocolate espreso bean shavings.

          • Natasha
            natashaskitchen
            September 10, 2013

            Oh my gosh, yes please!! Email it to me: natashaskitchen@yahoo.com Thank you! You’re awesome!!

  • natasha
    September 7, 2013

    is it ok if i cut few tomatoes in half? I remembered you said you can cut everything in half so for some reason i thought you meant its ok to cut tomatoes lol.. hopefully it wont ruin everything now. Reply

    • Natasha
      natashaskitchen
      September 7, 2013

      Oh, I meant to cut the recipe in half, not the tomatoes. I think it should still be ok, but the tomatoe juices will be in the can and the liquid won’t be as clear and pretty. Reply

  • September 7, 2013

    Not only is this a very useful recipe, your photos of tomatoes, dill flowers and horseradish leaves in a glass jar are almost artistic! Never thought that a dill sprig could look so pretty in a jar. 🙂 Reply

    • Natasha
      natashaskitchen
      September 7, 2013

      Thanks Julia 🙂 It was a fun one to photograph! It just made me think of my Mom’s tomatoes 🙂 Reply

  • nadya
    September 7, 2013

    These look so delicious!!:) I remember when my mom was canning tomatoes she’d always added cloves to the brine… And yes , these are awesome with plov lol 😉 Reply

    • Natasha
      natashaskitchen
      September 7, 2013

      Ooh cloves. I’ll toss those in next time. Thanks for sharing Nadya! 🙂 Reply

  • September 7, 2013

    These look great! Does this method allow for the jars to be safely stored at room temperature? And do you need a specific type of canning jar to do this, or will regular Mason jars be able to withstand the oven temperatures? Reply

    • Natasha
      natashaskitchen
      September 7, 2013

      Yes, you can store them safely at room temp and I used just regular Mason jars which are sturdy enough to withstand the oven temperatures 🙂 Reply

  • Miriam
    September 6, 2013

    Oh my God! I lived on these during the winter in Turkmenistan and you are spot on that they taste great with Plov! Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      Yep!! 🙂 Reply

  • Nella
    September 6, 2013

    Have you heard to add a currant leaf? I think my mom in law has said that she adds one….also if I buy the Ball jars that are new, do they still have to be sterilized? Thanks. Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      I think it’s still recommended that you sterilize them unless they say otherwise on the package. Reply

  • Olesa
    September 6, 2013

    This sounds like a great recipe!!!
    This is off topic but I’ve been trying to find a good recipe for lastochkino gnezdo… do you happen to have one? Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      I’ve tried one but it didn’t turn out the way I expected so I’m still searching for a great recipe 🙂 Reply

  • September 6, 2013

    Oh, my!
    These are my weakness. I am ridiculously in love with Russian canned tomatoes. I can eat jars all by myself. Love your pictures, as usual:).
    I still have memories of going down into my grandparents cellar back in Belarus and seeing rows of all kinds of canned goodies. My Mom would spend so many days canning her garden treasures and we would usually make so much, we would have enough canned vegetables until the next summer. Too bad I don’t have enough storage space, but I still love to make a few jars now and then. Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      Thank you Olga 🙂 The Slavic people are just masters at canning 🙂 It’s also a very smart thing to do! I have to get creative about storing them too. I feel like they are everywhere with all the canning I’ve been doing this year. I don’t think I’ve ever canned as much as I have this year! Reply

  • Liza
    September 6, 2013

    Thank you so so so much for posting this one! I’ve been wanting to can tomatoes for forever because it gets expensive buying them at the Russian store, but I honestly didn’t know how to go about it or what to do! I’m making these for sure!

    How would it work if I wanted to add cucumbers? Would it turn out just as well? I might to put some cucumbers in one of the jars and see… 🙂 Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      Let me know how that works out! The cucumber one is a little different but pretty close. You can also add a couple garlic cloves to the cucumber on. I’ll try to get a tutorial posted this season if I can get to it in time! 🙂 Reply

  • Tatyana
    September 6, 2013

    I didn’t time for sure how long they were in
    the oven but for sure longer than with your
    method, since it took more time for the syrup
    to heat up and such. I think it was 25-30 min
    but like I said I didn’t time it 🙁 Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      Thank you 🙂 Reply

  • Liz
    September 6, 2013

    Thank you Natasha. Very nice recipes. Have a great weekend! Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      Thanks Liz! Hope you have a happy weekend as well! Reply

  • September 6, 2013

    How long until the tomatoes are ready to be devoured? Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      Oh now that’s a good question. I’d give them AT LEAST a week to sit and get really tasty. Reply

  • September 6, 2013

    1. I love the lids! Are they just random saved lids? My mom reuses lids all the time too. She gives me canned goods, I save the jars and lids for her and return for refill.:) 2. The same – love canned tomatoes with plov!!! Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      Yeah, they are reused 🙂 I collected them from Mom’s house! I just made sure they weren’t dinged or dented so they would seal well. Reply

  • Irina
    September 6, 2013

    Oh wow. Just yesterday I was browsing through your blog to see if you have any recipe of canning tomatoes and canning salad. So I just canned by my old recipe. And here you go! Will try yours after I get more tomatoes of my greenhouse. Do you have a recipe of canned salad (like cucumbers, tomatoes & cabbage)? Reply

  • Violet
    September 6, 2013

    Definitely eat the canned tomatoes with ploff and add some Adjika (Russian spicy pesto sauce) on top of the ploff to make it a tomato blast. MMMmm good 😉 Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      Oh I’ve never tried adding adjika but that does sound good. I love spicy foods! Reply

  • pepermintpatty
    September 6, 2013

    where can I purchase horshradish leaf?? Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      I believe they have it at FredMeyer. If you aren’t able to get it easily, you can omit it and will still have great results! 🙂 Reply

      • Estera N
        September 6, 2013

        I use horseradish root – seems most stores have the root. I wasn’t able to find the leaf 🙁 Reply

        • Natasha
          natashaskitchen
          September 7, 2013

          The root is fine too, just use small amounts as it it much stronger than the leaf. The leaf is optional. Even if you omitted it, the tomatoes would turn out great! 🙂 Reply

  • September 6, 2013

    You are making me want to do some canning. 🙂 Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      I’m really enjoying it this year. I feel like such a homemaker! 😉 Thanks again for the tip on putting them in the oven. Reply

  • Pete
    September 6, 2013

    I actually par boil the tomatoes to get the skins off and then stuff them into quart canning jars and do a hot water bath. Your able to get a lot more tomatoes into the jars using this method. Usually can 30 quarts each year and that lasts us until the next summer. Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      That probably would fit quite a bit more in there with your method. I’ll have to give it a whirl one of these days. Thanks for sharing Pete! 🙂 Reply

  • alison
    September 6, 2013

    I love you girl! I sooo neeeded for years a good tomato canning recipe! Can’t wait to try it! Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      🙂 I hope you LOVE it! Reply

  • Tatyana
    September 6, 2013

    I don’t even sterilize jars separately before,
    since they go in the oven anyways. So I
    just fill with tomatoes and syrup and put
    in the oven. When I see tomato skin starts to
    pop I take them out. But I let my syrup cool
    down some before I fill tomatoes with it.. Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      About how long do they sit in the oven (minutes)? Thanks for sharing your method! Reply

  • Alla
    September 6, 2013

    Yum!!! Thank u so much for this tutorial! I dint have a garden but might buy some for this purpose! Reply

    • Natasha
      natashaskitchen
      September 6, 2013

      I think that’s a great idea, especially if you can get some local ones that are cheap and in season. Reply

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