Canning tomatoes is a great way to preserve this summer fruit to enjoy year-round. Roasting tomatoes before canning intensifies their flavor and prevents the pulp and liquid from separating, as often happens with raw-pack home-canned tomatoes. It's an extra step in the canning process of this delicious garden produce, but the results are worth it.
This recipe is for one pint of home-canned roasted tomatoes, but you can make as many pint jars as you wish simply by increasing the ingredient proportions. A really good tomato to use is the Roma because it has thicker, meatier walls and less water, which means thicker sauce in less cooking time. If you are canning in a water bath, make sure to include the acid, as is not for flavoring; you need the additional acid to safely can the tomatoes without a pressure canner. Directions for canning under pressure also are given.
"The tomatoes were super easy to roast—the skins sliped right off and canning was a breeze. 2 pounds was perfect for a 1-pint jar. Whether you are canning 2 pounds or 20, this is a great way to preserve summer tomatoes to use in recipes throughout the year." —Diana Rattray
Ingredients
Steps to Make It
Roast the Tomatoes
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Gather the ingredients.
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Position a rack in the top third of the oven and heat to broil. Cut the tomatoes in half vertically (from stem end to blossom end).
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Arrange the tomato halves cut-side down in a single layer on a rimmed baking sheet.
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Broil until the tomatoes are wrinkled, starting to char, but not burn, 3 to 5 minutes. Alternatively, oven roast at 450 F for about 30 minutes.
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When the tomatoes are cool enough to handle, remove the skins. Don't worry about getting every last bit of skin off.
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Squeeze out most of the seed gel, but again, don't worry about getting every last seed out. Coarsely chop the tomatoes, if desired.
Prepare the Canning Jar
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Wash a 1-pint canning jar, lid, and ring in hot soapy water. Alternatively, run it through a dishwashing cycle.
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Fill a water bath canner halfway with water. Cover and bring to a boil.
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Pack the tomatoes into the clean canning jar. Add the lemon juice, sprinkling it in as you pack in the tomatoes.
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Press down on the tomatoes with the back of a spoon to release any air bubbles. Leave 1/2-inch headspace between the tomatoes and the rim of the jar.
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Cover the jar with the lid.
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Screw the ring on snugly, but not all the way.
Process the Tomatoes
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Place the jar in the boiling water bath, making sure they are covered by 1 to 2 inches of water. Boil for 85 minutes (adjust canning time if you live at a high altitude), replenishing the water if needed.
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Using tongs, or a canning jar grabber, carefully remove the jar from the water bath and set on a clean towel on a flat counter. Listen for the popping sound, which indicates a good vacuum seal. You can remove the ring if you like, or loosen it quite a bit so it doesn't rust in place due to trapped moisture.
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When the jar has cooled completely, check that it is sealed by pressing the center of lid. If it pops up and down and/or makes a popping sound, it is not sealed; unsealed jars should be placed in the refrigerator immediately and use within one week. When the sealed jars are completely cool, store in a dry, dark, cool place for up to one year. If you see tomatoes floating above a layer of liquid, that's normal. Tomatoes have a lot of water in them and will separate, which is more visible in a glass jar than in a commercial can.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.
Tip
- You can roast the tomatoes the day before canning if you prefer. Store in an airtight container in the refrigerator.
- Since these tomatoes are roasted or broiled until charred, and are packed with no additional liquids, they require an 85-minute boiling water bath. NCHFP: Selecting, Preparing, and Canning Tomatoes
- Make sure the lids have not been previously used and aren't dented or damaged. It's recommended to buy only enough lids to use within 1 year.
Recipe Variations
Home-canned roasted tomatoes are delicious as they are, but they can be amped up if desired.
- Before roasting, sprinkle the tomatoes with 1 to 2 teaspoons of dried, crushed herbs like rosemary, thyme, and basil.
- Add 1 tablespoon sugar to each pint jar to offset an aggressive acid taste.
- Add 1/2 teaspoon salt to each pint jar if desired.
How to Store Home-Canned Tomatoes
- Store canned tomatoes in a clean, dry place, ideally between 50 F and 70 F. As a general rule, home-canned foods should be eaten within 1 year.
- Always examine home-canned food for signs of spoilage and check the lids for swelling or leakage.
How do I Pressure Can Roasted Tomatoes
Tomatoes are acidic enough so they can be preserved in either a boiling-water bath or pressure canner, but low-acid fruits, vegetables, and meats need pressure canning. Pressure can roasted tomatoes this way:
- Start with a clean pressure canner. Place the rack plate on the bottom and fill it with 4-inches of hot water or follow the directions that came with your unit. Place it on the stove over low heat with the lid off while you roast the tomatoes.
- Place the filled jar on the canner rack. If the water is below 3 inches, add more hot tap water to come to that level. Place the pressure canner lid on and twist it into place but leave the weight off or valve open.
- Turn the heat to high and let the steam escape through the vent for 10 minutes. Then put the weight on and/or close the valve and let the pressure build to 11 pounds.
- Once the gauge reaches 11 pounds, process for 25 minutes, adjusting the heat as necessary to keep the pressure stable.
- When the time is up, remove from the heat and let it cool down until the pressure gauge reaches zero before attempting to open the canner.
- Using tongs, remove the jar from the canner and proceed as directed with the cooling and storing directions in steps 2 and 3 under "Process the Tomatoes" in the recipe above.
Nutrition Facts (per serving) | |
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41 | Calories |
0g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 41 |
% Daily Value* | |
Total Fat 0g | 1% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 12mg | 1% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 2g | |
Vitamin C 32mg | 158% |
Calcium 23mg | 2% |
Iron 1mg | 3% |
Potassium 542mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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