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- 10 ripe Roma tomatoes - 1 lemon (for acidification) - 1 teaspoon salt - 1 teaspoon sugar - ½ teaspoon dried basil (optional) - ½ teaspoon black pepper - 4 cups water (for boiling) - 4 sterilized quart jars with lids Gather these ingredients before you start. The Roma tomatoes are key. They are meaty and flavorful. The lemon adds necessary acid. This helps keep your tomatoes safe to eat. Salt and sugar balance the flavors. Dried basil and black pepper add a nice touch, but they are optional. - Large pot for boiling - Slotted spoon - Ice bath setup - Clean cloth for wiping jars You will need a large pot for boiling water. The slotted spoon helps you move the hot tomatoes. Set up an ice bath in a bowl. This bath cools the tomatoes quickly after blanching. A clean cloth is handy for wiping the jars. This ensures a good seal. Having these items ready makes the process smoother. First, you need to sterilize your jars and lids. Place them in a pot of boiling water for ten minutes. After boiling, let them air dry on a clean towel. Next, bring a large pot of water to a boil. While you wait, prepare an ice bath in a bowl filled with cold water and ice cubes. Now, grab your tomatoes. Use a sharp knife to score the bottom of each tomato with a small ‘X’. This will help the skins come off easily later. Once your water is boiling, carefully add the prepared tomatoes. Blanch them for about 30 seconds to 1 minute. You’ll see the skins start to peel back. After blanching, use a slotted spoon to transfer the tomatoes to the ice bath. Let them cool for about a minute. Now it's time to peel the skins off. The skins should slide off easily, leaving you with nice, smooth tomatoes. Next, slice the peeled tomatoes in half. Prepare your sterilized jars by adding 1 tablespoon of lemon juice to each jar. This step makes the tomatoes safe to eat by ensuring proper acidity. Now pack the halved tomatoes into the jars, leaving about half an inch of space at the top. Add 1 teaspoon of salt, 1 teaspoon of sugar, dried basil if you like, and a pinch of black pepper to each jar. Carefully pour boiling water over the tomatoes, making sure the water covers them well. Wipe the rims of the jars with a clean cloth to make sure there’s no residue that could prevent a seal. Finally, place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight. Now for the fun part! Process the jars in a boiling water bath for 40 minutes. If you live at a higher altitude, you might need to adjust the processing time. After 40 minutes, carefully remove the jars from the water. Place them on a clean dish towel to cool completely. As they cool, you should hear a pop, which means the jars are sealing properly. Once cooled, check that the lids are sealed tight. If they are, you can store them in a cool, dark place. For the full recipe, refer to the earlier section. - Ensure proper acidity with lemon juice: Adding lemon juice helps keep your canned tomatoes safe. It raises the acidity, which prevents bacteria. You need one tablespoon per jar. - Maintain the correct headspace in jars: Leave about ½ inch of space at the top of each jar. This space allows for expansion during the canning process and helps seal the jars properly. - Clean rims to secure proper sealing: Wipe the rims of the jars with a clean cloth. This removes any food bits that might stop the lids from sealing well. - Overpacking jars can lead to sealing issues: If you pack jars too tightly, they might not seal. This can let air in and spoil your tomatoes. - Skipping sterilization could lead to spoilage: Always sterilize jars and lids before using them. This step is key to keeping your food safe. - Not adjusting time for higher altitudes: If you live in a high area, you may need to process jars longer. Adjusting the time keeps your food safe and tasty. - Use diagrams or photos to illustrate each step: Pictures can help you see what each step should look like. They make the process easier to follow. - Video tutorials can enhance clarity: Watching videos can show you tips and tricks that words alone might miss. You might find helpful links on canning websites or cooking channels. Creating delicious home-canned tomatoes is not just fun; it’s rewarding. For more details, check the Full Recipe. {{image_2}} You can easily boost the taste of your canned tomatoes. Try adding herbs like oregano or thyme. These herbs add a nice aroma and depth. You can also consider adding garlic. Fresh garlic or garlic powder works well. It gives a warm, savory note that shines through in your dishes. The type of tomato you use makes a big difference. Heirloom tomatoes are rich and sweet. They bring unique flavors to your jars. Cherry tomatoes are small and juicy. They add a fresh taste that can be delightful. Experiment with both types to see how the taste and texture change. There are other ways to preserve your tomatoes. Pressure canning is one option. It cooks the tomatoes under high heat and pressure. This method can help keep flavors intact. Water bath canning is another common method. It is easier for beginners and works well for acidic foods. You can also make salsa or crushed tomatoes. These are great alternatives that let you enjoy tomatoes in different forms. Home-canned tomatoes can last up to one year. For the best taste, eat them within six months. Store your jars in a cool, dark place. This helps keep them fresh longer. Avoid areas with heat or light. Both can spoil the tomatoes faster. Check your jars before use. Look for a tight seal. If the lid pops up when pressed, it is not sealed. Also, inspect for mold. Mold can form on the surface. Bulging jars are another sign of spoilage. If you see any of these signs, throw the jar away. Canned tomatoes are great for many dishes. You can use them in soups, sauces, or stews. They add rich flavor to pasta and rice. To enhance the taste, add herbs like basil or oregano. A dash of olive oil can also boost flavor. Always taste before serving. These tips will help you create delicious meals with your canned tomatoes. For more details, check the Full Recipe. Canning tomatoes takes about 1 hour and 10 minutes in total. Here’s the breakdown: - Prep time: 30 minutes to sterilize jars and prepare tomatoes. - Processing time: 40 minutes in the boiling water bath. Yes, you can use various tomatoes for canning. Each type adds a unique flavor and texture. - Roma tomatoes: Great for canning due to their low moisture. - Heirloom tomatoes: Offer rich flavors but can be juicier. - Cherry tomatoes: Add sweetness and work well in sauces. Home canning is safe when you follow proper guidelines. Here are some tips: - Always use sterilized jars and lids. - Ensure tomatoes are acidic; add lemon juice or citric acid. - Process jars in a boiling water bath for the right time. - Check seals after cooling; a sealed jar should not flex when pressed. If jars don’t seal, don’t panic. Here’s what to do: - Reprocess the jars: Remove the lids, check the rims, and reseal. - Store unsealed jars in the fridge and use within a few days. - You can also repurpose the contents into soups or sauces. By following these guidelines, you can enjoy home-canned tomatoes safely and deliciously. For the full recipe, refer to the Easy Preserved Summer Tomatoes section. Canning tomatoes is a rewarding way to enjoy fresh flavors year-round. You need ripe tomatoes, lemon juice, and a few other ingredients. Follow the steps to prepare, blanch, and seal your jars for storage. Remember to pay attention to proper acidity and jar sterilization for safety. With practice, you can experiment with flavors and methods. Enjoy your home-canned tomatoes in various dishes while knowing you're savoring your effort. Happy canning!

Simple Home-Canned Tomatoes

Unlock the flavors of summer by learning how to make easy preserved summer tomatoes! This simple recipe takes ripe Roma tomatoes and transforms them into delicious canned goodness perfect for winter meals. With just a few ingredients and straightforward steps, you can enjoy the taste of summer all year long. Click through to explore the full recipe and start preserving your own tomatoes today!
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Ingredients
  

10 ripe Roma tomatoes

1 lemon (for acidification)

1 teaspoon salt

1 teaspoon sugar

½ teaspoon dried basil (optional)

½ teaspoon black pepper

4 cups water (for boiling)

4 sterilized quart jars with lids

Instructions
 

Start by preparing your jars and lids. Boil them in water to sterilize for 10 minutes, then let them air dry.

    Bring a large pot of water to a boil. Meanwhile, prepare an ice bath in a separate bowl with cold water and ice cubes.

      Using a sharp knife, score the bottom of each tomato with a small ‘X’.

        Once the water is boiling, carefully add the prepared tomatoes and blanch them for about 30 seconds to 1 minute, until the skins start to peel back.

          Use a slotted spoon to transfer the tomatoes to the ice bath, then cool them for another minute.

            Remove the skins from the tomatoes and slice them in half.

              In each sterilized jar, add 1 tablespoon of lemon juice (to ensure acidity), then pack the jars with the halved tomatoes, leaving about ½ inch of headspace.

                Sprinkle 1 teaspoon of salt, 1 teaspoon of sugar, dried basil (if using), and black pepper into each jar.

                  Carefully pour boiling water over the tomatoes, ensuring that the liquid covers them adequately while maintaining the ½ inch headspace.

                    Use a clean cloth to wipe the rims of the jars, ensuring there’s no residue that could prevent a proper seal.

                      Place the sterilized lids onto the jars and screw on the metal bands until they are fingertip-tight.

                        Process the jars in a boiling water bath for 40 minutes. Adjust time for altitude if necessary.

                          Once processed, carefully remove the jars from the water and place them on a clean dish towel to cool completely. You should hear a pop as the jars seal.

                            Prep Time, Total Time, Servings: 30 min | 1 hr 10 min | 4 servings of canned tomatoes

                              - Presentation Tips: Label the jars with the date, and store them in a cool, dark place. They should last for up to a year!