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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.

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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! 

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
1/2 cup non-iodized salt (we used fine 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)

Home Canning Tools:

  • You’ll need 6 (1/2-gallon) canning jars with lids. If you have trouble finding this size, they are pretty cheap on Amazon.
  • Large Stock Pot (20Qt+) with Rack (or purchase a canner)
  • Jar lifter to safely transfer the jars

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. Boil lids to sterilize them.

To make the Syrup:

1. In a large pot, boil 6 1/3 quarts of water. Add 1/2 cup 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. ALWAYS BUY NEW LIDS!

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.

Current Canning Guidelines:

Get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions. Current guidelines recommend:

  1. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes.
  2. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal.
  3. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate tomatoes and enjoy within 3 months.

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

4.2 from 10 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
  • 1/2 Cup non-iodized salt we used fine 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: 1/2 cup salt, 6 Tbsp sugar, 1 1/2 cup vinegar return to a boil until salt and sugar are dissolved.

Filling your Jars:

  1. Wash and prep all vegetables. 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.

  4. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate tomatoes and enjoy within 3 months.

Recipe updated 7/29/19 – We found these tomatoes turned out even better by increasing salt from 6 Tbsp to 1/2 cup. We also updated to reflect new canning standards. Previously we used the oven method: 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 then carefully remove from oven, flip upside down and let cool to room temperature.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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