Canned Whole Tomatoes

*You will need 2 or 3 medium size
tomatoes per pint or approximately 2 c. of cherry tomatoes*
course salt
celery sticks cut into 4" pcs.
cooking onions cut into chunks
tomato juice ( 3 - 4 oz. per pint)
Italian Herbs Balsamic

Prepare your tomatoes by putting them in a bowl and adding boiling water. Let sit for a few minutes. Pour out the water and gently peel the tomatoes also removing the stem end. BE CAREFUL they will be very hot and can easily burn you.

Pop the tomatoes into sterilized hot pint jars. Slide a chunk of celery and a chunk of onion down the side of the jar. To each pint add 1/2 tsp. course salt, 1/2 tsp. sugar and 2 tsp. Italian Herbs Balsamic.

Pour enough tomato juice into the jar to fill it, but make sure to leave 1/2" or more head space for expansion. Slide a butter knife down the inside of the jar to remove any air bubbles and if necessary add more tomato juice. Make sure the edge of the jar is clean and put on your snap lid and jar ring.

Process the jars in a hot water bath for 20 minutes.

Terrific for soups and sauces or just eat them out of the jar!

Submitted by staff member Virginia


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