This recipe is a rewrite of “Dad’s Favourite Canned Tomatoes”. It is almost “vintage” as it was about the third article written for Caramel and Parsley over a decade ago. Tomatoes are still grown every summer, wherever we are, and the canning recipe is basically unchanged. But … on re-reading the article thought perhaps it was time for an update and simplifying. So enjoy the shortened version of this article on one of our favourite gardening and eating pleasures. Yes, it is still our Number 1 vegetable to grow each year … and for sure tomatoes are very easy to preserve and eat … see Links for “time tasted” recipes. Enjoy!
On Preserving :
“… tomatoes, which aren’t, strictly speaking, a vegetable, are a very good thing to can.
They give a lift to otherwise dull winter dishes like nothing else can.
They are easy to can, you can grow a big surplus during their short growing season,
they are rich in vitamins, and they taste delicious”
~ John Seymour “Self Sufficient life and How to Live it”
Canned Tomatoes Ingredients
- 14 cups chopped Tomatoes
- 1 – 2 stalks chopped celery per jar
- One garlic clove per jar
- 1 Tablespoon fresh lemon juice per jar
- Option: 1/2 teaspoon salt may be added to each pint jar
- Fills about 7 pint jars
- Slice celery and peel one clove of fresh garlic per jar – parboil for a few minutes
- Quarter tomatoes cutting off stem end (if very large tomatoes cut into smaller pieces)
- Into each jar place:
- Celery – clove garlic & one tablespoon of fresh lemon juice
- Add raw tomatoes – pack firmly
- Cover tomatoes with hot water, add lids & screw tops and place in canning jar.
- Important. Follow directions for your canner. For example: The canner used here, preserve at 10 lbs pressure for 25 minutes
- After turning off the heat source, let canner pressure decrease on its own.
- Discard all diseased fruit (in the garbage not compost)
- Overripe fruit is best eaten fresh not preserved
- There are many variations on this theme of preserving – one batch was made seasoned with a sliced clove of garlic and diced pepper, sliced onion (all parboiled first) and half a bay leaf. Choose your favourites!
- Home canned tomatoes are so versatile and can be used in recipes from soups to stews, salads, lasagne, etc. See Links below for recipes
This is a truly easy recipe for the high quality of canned tomatoes produced. Somehow, there never seems to be enough canned tomatoes to last until the next season. They always taste delicious and chemical free is always a good choice. Home preserved tomatoes can even be eaten, as is, just out of the jar! (So I am told!) So simple, healthy and tasty. Enjoy! ~ Liz
“Tomatoes are the essence of summer in vegetable gardening.
Don’t plant a garden without at least a few tomato plants.
In fact, if you don’t plant anything else, you should grow tomatoes.”
~ Mel Bartholomew “”Square Foot Gardening” (Rodale)
Links & References:
- Nutrition data: Tomatoes are a good source of Vitamins A, C and K and contain antioxidants, including lycopene, which is beneficial in protecting against certain cancers. Also contains potassium, magnesium & folate
- There are many reasons to grow your own tomatoes at home here are a few: “15 Reasons to Grow Your Own tomatoes“ @CaramelParsley (2016)
- Information on history & production of Tomato in agriculture (2021) Agricultural MRC
The following Caramel and Parsley RECIPES all use Home Canned Tomatoes
- Super tasty Hamburger & Bacon Soup contains 2 jars healthy home canned tomatoes (2020)
- Quick and Easy Turkey Chilli (2020) A healthy and quick last minute meal for your family
- Sweet & Simple Tomato Onion Casserole (2020) Remember to drain the home canned tomatoes before using in this recipe
- Nutritious “Easy Spaghetti Squash Pasta” … use home canned tomatoes in your pasta sauces (2014)