So, canning season means another canning post! We had an abundance of roma tomatoes growing in the garden so we decided to quickly jar them using my old family method. It’s really simple and worthwhile to have some fresh tomatoes to use in the winter. These would be useful in a quick sauce, soups or anywhere else you would use canned tomatoes. We actually only got a few jars out of our garden tomatoes, so we’re planning on getting a basket or two at the market to can some more!
- If you are not familiar with proper canning techniques, please do a bit of research as this post may not include all necessary steps.
- I used 500ml mason jars, lids and seals, a water bath canner, canning tongs and a magnetic lid/seal lifter. Also, a separate large pot for blanching the tomatoes, a small pot for keeping the lids and seals warm, and a large bowl with ice water.
Roma tomatoes (about 10-12 per jar but this is size dependent)
2) Cut a small slit in your tomatoes and place in your boiling water for 30 seconds. Remove with a slotted spoon and put into your ice water bowl.
3) Peel tomato skins – they should fall right off. If not, keep your tomatoes in the boiling water for a little bit longer.
4) Cut each tomato in half and remove some of the seeds. You don’t have to remove every last one!
5) Prepare your mason jars (sterilize in a water bath or in the oven at 275 F). While the jars are still hot, put 1/2 tsp salt, 1/2 tsp sugar and 1-3 basil leaves in the bottom of each. This is for 500 ml jars so if using 1 L jars, double this!
6) Now you can pack in your tomato halves. Get as many in the jar as you can – packing them slightly. Close your jar with a seal and screw lid on tightly.
7) Process your jars in a boiling water bath for 20 minutes.
8) Remove jars with your canning tongs and place upside down on a tea towel or newspaper and leave for 24 hours to cool. After 24 hours check to make sure your seals popped.
Makes as many jars as you have tomatoes to fill them!