How to Preserve Tomatoes in Their Own Juice

Tomatoes are a versatile ingredient, bursting with flavor and packed with nutrients. Preserving them in their own juice is a fantastic way to capture their peak freshness and enjoy them year-round. Here’s a simple guide to help you preserve tomatoes in their own juice, ensuring you have delicious, homemade tomatoes ready for any recipe.

Ingredients:

• Fresh, ripe tomatoes (about 10 pounds)
• Lemon juice (optional, for added acidity)
• Salt (optional, to taste)

Equipment:

• Large pot
• Blanching pot or second large pot
• Slotted spoon
• Large bowl filled with ice water
• Knife
• Clean, sterilized canning jars with lids
• Canning pot or pressure canner

Instructions:

1. Prepare the Tomatoes:
   • Wash the tomatoes thoroughly to remove any dirt or debris.
   • Remove the stems and make a small “X” incision at the bottom of each tomato.
2. Blanch and Peel:
   • Fill a large pot with water and bring it to a boil.
   • Carefully place the tomatoes in the boiling water for 30-60 seconds, until the skins start to peel away.
   • Use a slotted spoon to transfer the tomatoes to a bowl of ice water to stop the cooking process.
   • Once cooled, peel the skins off the tomatoes.
3. Juice the Tomatoes:
   • Cut the peeled tomatoes into quarters.
   • Place the tomato quarters into a large pot and gently crush them to release their juices.
   • Bring the tomatoes and juice to a simmer over medium heat, cooking until the tomatoes are soft and the juice has thickened slightly.
4. Prepare the Jars:
   • While the tomatoes are cooking, prepare your canning jars. Make sure they are clean and sterilized.
   • If you want to ensure proper acidity for safe canning, add 1 tablespoon of lemon juice to each pint jar or 2 tablespoons to each quart jar.
   • Optionally, add a pinch of salt to each jar for flavor.
5. Fill the Jars:
   • Carefully ladle the hot tomatoes and their juice into the prepared jars, leaving about 1/2 inch of headspace at the top.
   • Wipe the rims of the jars with a clean cloth to ensure a good seal.
   • Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight.
6. Process the Jars:
   • Place the filled jars into a canning pot or pressure canner.
   • Process the jars according to your altitude and canner instructions. For a boiling water canner, process pint jars for 35 minutes and quart jars for 45 minutes. For a pressure canner, process at 11 pounds of pressure for 25 minutes.
7. Cool and Store:
   • Carefully remove the jars from the canner and let them cool completely on a towel or rack.
   • Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed properly.
   • Store the sealed jars in a cool, dark place. They will keep for up to a year.

Tips:

• Use the best quality, ripe tomatoes for the best flavor.
• Ensure jars are properly sterilized to prevent spoilage.
• Always follow safe canning practices to avoid any foodborne illnesses.

Enjoy the taste of summer all year long with your preserved tomatoes! They’re perfect for soups, sauces, stews, and any dish that calls for the rich, tangy flavor of fresh tomatoes