Hutterite Tomato Canning & Preserves Recipe

Name: Hutterite Tomato Canning & Preserves
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Traditional
Ingredients: 20 lbs ripe tomatoes (Roma, San Marzano, or other paste-type); 1 cup white vinegar (5% acidity); 1/4 cup canning salt; 2 tbsp sugar (optional); 2 tsp dried oregano (optional); 2 tsp dried basil (optional); 1-2 garlic cloves per jar (optional); 2-3 fresh basil leaves per jar (optional)

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Hutterite Tomato Canning & Preserves is a classic recipe that captures the fresh, vibrant taste of summer tomatoes in a jar. Perfect for home canning, this method uses ripe, firm tomatoes with vinegar, salt, and herbs to create a safe, shelf-stable preserve you can enjoy all year long.

Whether you spread it on toast, use it as a pasta sauce base, or add it to soups and stews, this traditional recipe is simple, reliable, and bursting with flavor. With just a few ingredients and careful canning steps, you’ll stock your pantry with jars of homemade goodness.

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What is Hutterite Tomato Canning & Preserves?

Hutterite Tomato Canning & Preserves… What’s in a name, eh? Is it because the Hutterites were secretly tomato whisperers? Did they discover some ancient, tomato-enhancing spell passed down through generations? Or is it just a name given to a really, really good tomato canning method? Maybe they used it as barter, “A jar of this, and you’ll agree to help me churn butter for a week!”

The truth may be lost to time, but one thing’s for sure: this recipe is a winner. They say the way to a man’s heart is through his stomach… well, this recipe has conquered plenty of hearts! Ready to try your hand at this time-honored tradition? Let’s get canning!

Key Ingredients for Hutterite Tomato Canning & Preserves:

Here’s everything you’ll need to create a taste of sunshine in a jar:

20 lbs Ripe Tomatoes: The best tomatoes for canning are those that are ripe, firm with minimal bruising or blemishes. Roma, San Marzano, or other paste-type tomatoes are great due to their lower water content.
1 cup White Vinegar (5% acidity): Necessary for safe canning. Vinegar helps to lower the pH of the tomatoes, essential for preventing botulism.
1/4 cup Canning Salt: Canning salt is pure sodium chloride without any additives like iodine, which can darken the tomatoes and cause cloudiness in the jars.
2 tbsp Sugar (optional): This balances the acidity and enhances the natural sweetness of the tomatoes. Can be omitted or adjusted to taste.
2 tsp Dried Oregano (optional): Adds a subtle hint of savory flavor.
2 tsp Dried Basil (optional): Complements the oregano, contributing to a more complex flavor profile.
Garlic Cloves (optional – 1-2 per jar): Adds a pungent kick. Peel and lightly crush the garlic to release its flavour.
Fresh Basil Leaves (optional – 2-3 per jar): A vibrant, fresh counterpart to the dried basil, added directly to the jars before sealing.

How to Make Hutterite Tomato Canning & Preserves:

This recipe is surprisingly simple and delivers a taste of summer sunshine you can enjoy all year long. The key to success is using high-quality tomatoes and following the canning process carefully.

In about 90 minutes, you’ll have a batch of delicious, homemade tomato preserves ready to grace your pantry.

Step-by-Step Instructions:

Prepare Your Tomatoes: Wash the tomatoes thoroughly. Remove the cores and any blemishes. You can blanch the tomatoes for easier peeling or leave the skins on for a chunkier preserve. To blanch, score an “X” on the bottom of each tomato, submerge them in boiling water for 30-60 seconds, then transfer immediately to an ice bath. The skins should slip off easily.
Chop or Crush Tomatoes: Roughly chop or crush the tomatoes, depending on your desired consistency. If you prefer a smoother sauce, you can use a food processor or blender to puree them.
Cook the Tomato Mixture: In a large, heavy-bottomed pot, combine the chopped or crushed tomatoes, vinegar, canning salt, sugar (if using), dried oregano, and dried basil. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for at least 60-90 minutes, stirring occasionally to prevent sticking, or until the mixture thickens to your desired consistency.
Prepare Canning Equipment: While the tomato mixture is simmering, prepare your canning equipment. Wash your canning jars, lids, and bands in hot, soapy water. Rinse well. Place the jars in a large pot with a rack at the bottom. Fill the pot with water until it covers the jars by at least an inch. Bring the water to a boil and boil the jars for 10 minutes to sterilize them. Leave the jars in the hot water until ready to fill. Heat the lids in a separate saucepan with hot (not boiling) water; do not boil.
Fill the Jars: Remove the sterilized jars from the hot water one at a time, using a jar lifter. Carefully ladle the hot tomato mixture into the hot jars, leaving 1/2 inch of headspace (the space between the top of the food and the top of the jar). Add the optional garlic cloves and fresh basil leaves to each jar before filling.
Remove Air Bubbles: Use a non-metallic spatula or bubble remover to gently run around the inside of the jars to release any trapped air bubbles. Adjust the headspace if necessary.
Wipe Rims and Apply Lids: Wipe the rims of the jars with a clean, damp cloth to remove any food residue. Place a sterilized lid on each jar and screw on the band until it is fingertip-tight (not too tight).
Process Jars in a Water Bath Canner: Carefully lower the filled jars into the boiling water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water back to a rolling boil. Process pint jars for 35 minutes and quart jars for 45 minutes, adjusting for altitude if necessary (add processing time for altitudes above 1,000 feet).
Cool and Check Seals: Turn off the heat and remove the lid of the canner. Let the jars sit in the hot water for 5 minutes before removing them to a towel-lined surface to cool completely. Allow the jars to cool for 12-24 hours. As the jars cool, you should hear a “pinging” sound, indicating that the lids are sealing properly.
Check Seals: After the jars have cooled completely, check the seals. Press down on the center of each lid. If the lid does not flex or move, it is properly sealed. If the lid flexes, it is not sealed and should be refrigerated and used within a few days, or reprocessed with a new lid.
Store: Label the jars with the date and contents and store them in a cool, dark, and dry place. Properly canned tomato preserves will last for up to 12-18 months.

Why You’ll Love This Hutterite Tomato Canning & Preserves

The best thing about this recipe is the pure, unadulterated tomato flavor. Unlike store-bought sauces with added sugars and preservatives, it captures the essence of fresh tomatoes. Plus, canning your own tomatoes is surprisingly budget-friendly.

Think about those expensive jars at the grocery store – you can make several for the same price! And let’s not forget the optional additions: that hint of oregano, the fresh burst of basil, the subtle kick of garlic… They elevate the preserves to something truly special. For a spicier kick, you could even compare this recipe to a Chili Sauce or even a Spicy Relish, though this is more about the pure tomato experience. Want to taste the difference homemade makes? Try this recipe; you won’t regret it!

What to Serve Hutterite Tomato Canning & Preserves With:

Pasta: The obvious choice! Toss with your favorite pasta for a simple and satisfying meal.
Pizza: Spread it on homemade pizza dough for a fresh and flavorful base.
Bruschetta: Top toasted bread with the tomato preserves and a drizzle of olive oil.
Grilled Cheese: Elevate your grilled cheese sandwich with a spoonful of tomato preserves.
Soups & Stews: Add a jar to your favourite soup to enhance the flavour.
Chili: Use as a base for a rich and hearty chilli
Homemade Salad Dressings: Add acidity and flavour.

Top Tips for Perfecting Hutterite Tomato Canning & Preserves:

Tomato Quality is Key: Use the best quality tomatoes you can find – ripe, firm, and free from blemishes.
Don’t Skip the Vinegar: The vinegar is crucial for ensuring the safety of your canned tomatoes. Do not reduce the amount.
Adjust Sweetness to Taste: If your tomatoes are very acidic, you may want to add a little more sugar to balance the flavor.
Simmer Long Enough: Allow the tomato mixture to simmer until it thickens to your desired consistency. This will help to prevent watery preserves.
Headspace Matters: Maintain the recommended ½ inch headspace to ensure a proper seal.
Fingertip Tight is Enough: Do not overtighten the jar bands. This can prevent a proper seal.
Altitude Adjustments: Adjust processing times for altitude to ensure safe and effective canning.

Storing and Reheating Tips:

Storage: Properly canned and sealed jars of Hutterite Tomato Canning & Preserves can be stored in a cool, dark, and dry place for up to 12-18 months.
Refrigeration: Once opened, store the tomato preserves in the refrigerator in an airtight container. They will typically last for about 7-10 days.
Freezing (Not Recommended for Canning Jars): While not ideal, you can freeze leftover tomato preserves. However, do not freeze them in canning jars as they may crack. Instead, transfer the cooled preserves to freezer-safe containers, leaving some headspace for expansion. Label and freeze for up to 3 months. Thaw in the refrigerator before using. The texture may change slightly after freezing and thawing, but the flavor will remain good.
Reheating: To reheat, simply transfer the desired amount of tomato preserves to a saucepan and warm over low heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe dish.

Final Thoughts:

This Hutterite Tomato Canning & Preserves recipe is more than just a way to preserve tomatoes; it’s a connection to tradition, a celebration of fresh, simple ingredients, and a taste of summer sunshine all year round.

So, gather your tomatoes, dust off your canning equipment, and get ready to experience the joy of homemade goodness. Your pantry (and your taste buds) will thank you!

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FAQs

Can I use different types of tomatoes?

Yes. While Roma or San Marzano tomatoes are ideal due to their lower water content, you can use other types of ripe tomatoes. Just be aware that higher-water-content tomatoes may require a longer simmering time to achieve the desired consistency.

Can I reduce the amount of sugar?

Yes, you can reduce or omit the sugar if you prefer a less sweet preserve.

Do I have to peel the tomatoes?

No. Peeling the tomatoes is optional. Peeling them will result in a smoother sauce, while leaving the skins on will give you a chunkier texture.

Why is vinegar important?

Vinegar is essential for safe home canning of tomatoes. It helps to lower the pH of the tomatoes, preventing the growth of Clostridium botulinum, which can cause botulism. Do not skip or reduce the amount of vinegar.