Have lots of garden tomatoes? Make these homemade whole peeled tomatoes and can them for Winter! Easy step by step directions on how to can in a water bath. Grab your tomatoes, lemon juice and salt and let's get cooking!
1teaspoonBall pickle crispoptional but recommended
Instructions
Bring a large pot of water to a boil. Once boiling, add tomatoes and allow them to boil for 2 minutes. Because this recipe uses a large amount of tomatoes, I do this in batches.
Place a large bowl of water filled with ice cubes in your sink. This is going to be your ice bath. Using a slotted spoon, carefully remove the hot tomatoes from the boiling water and place in the ice water bath. Allow them to sit in there for a few minutes until they are cooled down.
Remove tomatoes from bath, cut the top part of the core out, and remove the tomato peels, they should easily pull off. I like to pinch the top of the tomato skin and then peel the skins down on all sides.
Add 1/4 of the tomatoes into a blender or food processor and blend until smooth. Add the smooth tomato juice into a large pot and bring to a boil over medium high heat. Add the remaining 3/4 whole tomatoes into the pot and cook for 2 more minutes.
Not canning them? Then you can serve directly like this, or put in a mason jar in the refrigerator for a few days or freezer bag for freezing.
Water Bath Canning Tomato Instructions
Place a canning rack and (4) 1 quart jars into a large pot. Add just enough water to cover the jars. Bring to a simmer over medium heat, and boil the empty jars for 10 minutes. This will sterilize the jars.
Place dish towel flat down on counter. Remove the jars from the pot, and place on a towel, careful not to burn yourself. Empty the water that is in the jars back into the pot.
Place 3 tablespoons lemon juice, 1 teaspoon salt, and 1/4 teaspoon pickle crisp into each jar.
Add the whole tomatoes into each jar, filling the jars as evenly as possible. Using a funnel, pour the tomato juice into the jars on top of the tomatoes. Make sure to leave 1 inch of headspace in each jar.
Use a chopstick or knife to gently press on the tomatoes, as well as all along the side of the jar to remove air bubbles. Clean jars by wiping the rims clean, add lids and screw on the rings.
Place the jars on canning rack and lower them back into the boiling water. The jars should be completely submerged in the water, with 1-2 inches of water on top of them. If you need to add more water, do it now. Boil for 1 hour, 25 minutes. If you are in higher altitude, you will need to boil longer.
Remove jars from pot and sit them on the counter for 12 hours. After 30 minutes of removing from the pot you should hear them pop. After 12 hours, remove the rings, check the seal and then store in your cabinet.