Description
A time-honored canning tradition with ripe tomatoes, vinegar, and herbs, preserved to capture the taste of sunshine all year long.
Ingredients
Scale
- 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)
Instructions
- Wash tomatoes thoroughly, remove cores and blemishes. Blanch to peel if desired.
- Chop or crush tomatoes to desired consistency.
- In a large pot, combine tomatoes, vinegar, salt, sugar (optional), dried oregano, and dried basil. Boil, then simmer 60-90 minutes until thickened.
- Sterilize jars, lids, and bands in boiling water. Keep hot until ready.
- Ladle hot tomato mixture into jars, leaving 1/2 inch headspace. Add garlic and fresh basil if using.
- Remove air bubbles with a spatula and adjust headspace if needed.
- Wipe rims, apply lids, and screw bands fingertip-tight.
- Process jars in boiling water bath: pints 35 minutes, quarts 45 minutes (adjust for altitude).
- Turn off heat, rest jars 5 minutes, then cool 12-24 hours. Listen for “ping” of sealed lids.
- Check seals, label jars, and store in a cool, dark place up to 12-18 months.
Notes
Use only ripe, firm tomatoes. Adjust seasonings to taste. Always follow safe canning practices for long-term storage.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Canning & Preserves
- Method: Water Bath Canning
- Cuisine: Traditional
Nutrition
- Serving Size: 2 tbsp
- Calories: 15
- Sugar: 2g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg