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Canned Tomatoes Recipe

Two jars of canned tomatoes next to fresh tomatoes on the table

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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 quart-sized jars of canned tomatoes. You can easily double everything if you have a ridiculous amount of tomatoes. Happy canning!

A close up of canned tomatoes

Ingredients for Canning Tomatoes (recipe updated Sept 2019): 

6 lbs small tomatoes (1 lb per jar). Pick small tomatoes that fit through the mouths of your jars
10 cups water
6 cups white vinegar (5% acidity)
1/3 cup non-iodized salt (we used fine sea salt)
3 Tbsp granulated sugar
1/2 bell pepper, seeded and sliced into 1/2″ strips
1/2 Tbsp peppercorns, divided
6 dill flowers
6 bay leaves
6 garlic cloves,  chopped
Horseradish Leaf (optional), torn into 6 pieces

Home Canning Tools:

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, combine 10 cups of water. Add 1/3 cup salt, 3 Tbsp sugar, and 6 cups vinegar. Bring 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 quart-sized 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!

Two jars of canned tomatoes with dill and garlic

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.

Signs of Spoiled Canned Food:

With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:

  • the jar is leaking, bulging, or swollen
  • the jar looks damaged, cracked, or abnormal
  • the jar spurts foam or liquid upon opening
  • the canned food is discolored, moldy, mushy, slimy, or smells bad

 

Canned Tomatoes Recipe

4.67 from 12 votes
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Two jars of canned tomatoes next to fresh tomatoes on the table

These canned tomatoes are so good with hot mashed potatoes or plov. This recipe yields six quart-sized 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
Keyword: Canned Tomatoes
Cuisine: American
Course: Condiments, Side Dish

Ingredients

  • 6 lbs tomatoes, 1 lb per jar*
  • 10 cups water
  • 6 cups white vinegar, (5% acidity)
  • 1/3 cup non-iodized salt, we used fine sea salt
  • 3 Tbsp granulated sugar
  • 1/2 bell pepper, seeded and sliced into 1/2" strips
  • 1/2 Tbsp peppercorns, 5 per jar
  • 6 dill flowers
  • 6 bay leaves
  • 6 garlic cloves, chopped
  • 1 horseradish leaf, (optional), torn into 6 pieces

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 brine:

  1. In a large pot, combine 10 cups of water, 6 cups vinegar, 1/3 cup salt, and 3 Tbsp sugar. Bring to a boil, stirring to dissolve sugar and salt.

Filling your Jars:

  1. Wash and prep all vegetables. Divide your sliced bell pepper, peppercorns, dill, bay leaves, garlic and horseradish leaves (if using), among six quart-sized jars.

  2. Add tomatoes and pack them in as tightly as you can without squishing them. Pour boiling hot brine 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 Notes

*Pick small tomatoes that fit through the mouth of the jar. You can fit more tomatoes in the jar if they are smaller. 

Recipe updated Sept 2019. The water to vinegar ratio is based on the Ball Blue Book Grape Tomatoes recipe. We also updated canning process instructions to reflect new canning standards. 

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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