Beginner's Tomato Canning Recipe
50kcal
Ingredients
- 4 pounds fresh tomatoes cored and quartered
- 1 cup white vinegar 5% acidity
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 2 tbsp lemon juice freshly squeezed
- 1 tsp black peppercorns
- 1 tsp dried oregano
- 1 tsp dried basil
Method
- In a large pot, combine tomatoes, vinegar, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and simmer for 20 minutes, using a potato masher to break down the tomatoes into a chunky sauce.
- Stir in lemon juice, peppercorns, oregano, and basil. Simmer for another 5 minutes to blend flavors.
- Carefully ladle the hot tomato mixture into sterilized jars, leaving 1/2 inch of headspace. Wipe jar rims with a clean, damp cloth to remove any residue.
- Seal jars with lids and bands, then process in a boiling water bath for 35 minutes to ensure safe preservation.
- Remove jars with tongs and let cool undisturbed for 24 hours. Check seals by pressing the center of each lid—if it doesn't pop, the jar is properly sealed.
Nutrition
Calories50kcalCarbohydrates11gProtein2gFat0.5gSodium290mgPotassium290mgFiber2gSugar7gVitamin A20IUVitamin C25mgCalcium2mgIron0.5mg
Notes
For a smoky twist, replace basil with 1/2 teaspoon smoked paprika. Watching sugar? Swap in honey or maple syrup. Store opened jars upside down in the fridge; the vacuum seal keeps contents fresher longer.