Traditional Family Canned Tomatoes
This time-honored method for canning tomatoes has been faithfully passed down through generations. Originating from my family, this technique has stood the test of time, keeping the rich, fresh flavor of garden tomatoes accessible all year round. While contemporary recipes often include acids or preservatives, our recipe remains simple—using only tomatoes and a pinch of canning salt. Though cautious experts may suggest additional measures to ensure safety, our family brand of confidence is based on decades without spoilage or illness. Enjoy the robust taste of summer with this classic recipe.
1-15 quarts
Servings
0
Calories
2
Ingredients
Ingredients
Tomatoes
Varies (Washed, cored, and skinned)
Canning salt
1 teaspoon per quart (Measured)
Instructions
1
Prepare your work area with a pot of boiling water and a separate bowl or sink filled with ice water.
2
Carefully submerge the tomatoes in the boiling water for approximately 30 seconds to loosen the skins.
3
Promptly transfer the tomatoes to the ice water to cool rapidly and stop the cooking process.
4
Peel the skins away and remove the core of each tomato. If large, slice into quarters; otherwise, halve the tomatoes.
5
Pack the prepared tomatoes tightly into sterilized jars, leaving appropriate headspace as per canning guidelines.
6
Add 1 teaspoon of canning salt to each quart jar.
7
Seal the jars with lids and process in a water bath canner for 30 minutes, ensuring the water covers the jars by at least an inch.
8
Remove jars carefully and let them cool undisturbed. Verify seals once completely cooled.
Nutrition Information
0
Fat
0
Carbs
0
Protein
1 teaspoon of salt
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this canned tomato recipe?
This is a time-honored family recipe that has been passed down through generations.
What are the primary ingredients needed?
The recipe only requires fresh tomatoes and canning salt.
How long should I boil the tomatoes to loosen the skins?
Tomatoes should be submerged in boiling water for approximately 30 seconds.
Why is ice water used in this process?
The ice water bath cools the tomatoes rapidly to stop the cooking process after the skins are loosened.
Do I need to remove the tomato cores?
Yes, the instructions specify to peel the skins away and remove the core of each tomato.
Should I cut the tomatoes before canning?
Large tomatoes should be sliced into quarters, while smaller ones can be halved.
How much salt is added to each jar?
Add 1 teaspoon of canning salt to each quart jar.
What type of jars should be used?
The tomatoes should be packed into sterilized canning jars.
What is the processing time for the water bath?
The jars should be processed in a water bath canner for 30 minutes.
How much water should cover the jars during processing?
Ensure the water covers the jars by at least an inch in the canner.
Does this recipe include lemon juice or vinegar?
No, this traditional family method uses only tomatoes and salt, though modern experts often suggest adding acid for safety.
How many quarts can this recipe yield?
The recipe is designed for 1 to 15 quarts depending on the volume of tomatoes available.
Is there any sugar in this recipe?
No, the nutritional profile indicates 0 sugar.
What should I do after the jars are finished processing?
Remove them carefully from the canner and let them cool undisturbed.
When should I check the jar seals?
Verify the seals once the jars have completely cooled.
Is canning salt different from table salt?
Yes, canning salt is used here as it lacks the additives found in table salt that can cloud the liquid.
How tight should I pack the tomatoes into the jars?
The tomatoes should be packed tightly into the jars while leaving appropriate headspace.
What is the fat content of these canned tomatoes?
These canned tomatoes have 0 grams of fat.
What is the main preservation method used?
This recipe utilizes the water bath canning method.
Are there any artificial preservatives?
No, this recipe remains simple and uses only salt and the canning process for preservation.
How should I prepare the work area?
Prepare a pot of boiling water and a separate bowl or sink filled with ice water.
What is the calorie count per serving?
The nutritional data lists 0 calories for the base ingredients.
Can I use garden tomatoes?
Yes, this technique is specifically designed to keep the flavor of garden tomatoes accessible all year.
What is the carbohydrate content?
The recipe is listed as having 0 carbohydrates.
Is there protein in these tomatoes?
The nutritional information shows 0 protein.
What category does this recipe belong to?
It is categorized under Preservation.
What if my tomatoes are small?
If the tomatoes are not large enough to quarter, you should simply halve them.
Is this recipe considered safe?
The family has used this method for decades without issue, though modern experts often recommend adding acids for safety.
What is the sodium content per quart?
The sodium content comes from the 1 teaspoon of canning salt added to each quart.
Do I need a pressure canner?
No, this specific traditional recipe uses a water bath canner.