Preserving and canning tomatoes in their own juice is a great way to save them for later use. It is an easy beginner-canning recipe. This recipe is similar to canning tomatoes in water but allows you to not dilute the tomatoes with water. More tomatoes fit in a jar with this recipe. It works really well for very ripe tomatoes as they squish down well. Canned tomatoes are a wonderful ingredient to have in your pantry. We have a step-by-step tutorial to teach you how to can fresh tomatoes in their own juice.
Tomatoes canned in their own juice
How to Can and Preserve Tomatoes in their own Juice
The following directions will make a 1-quart jar of canned Tomatoes. This makes it easy to multiply the recipe for the number of jars you want to add to your pantry.
The first step is to blanch and peel 7-9 small tomatoes.
place tomatoes in jars
add salt and lemon juice
Top the Tomatoes with 1 teaspoon of salt and 2 tablespoons of lemon juice per jar.
remove air bubbles and add lids
Leave a 1/2 inch headspace. Use a wood chopstick or something similar to remove any trapped air bubbles.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath for 1 hour and 25 minutes if at sea level. (Remember to adjust your processing time if higher than 1000 feet elevation.)
Once your tomatoes have completed the appropriate time in the boiling water bath canner take them out and set them on the counter, spacing them about an inch apart, for 24 hours to cool and completely seal.
If your jar of tomatoes did not seal then place it in the fridge and use it immediately. Store the sealed jars in your lovely pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with the boiling water canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.