Canned Tomatoes Recipe


MethodMain Ingredient


 Firm ripe tomatoes15 Pound (Select Tomatoes Of About The Same Size)
 Salt To Taste (0.25 Teaspoon For Each Pint; 0.5 Teaspoon For Each Quart)

Nutrition Facts

Serving size: Complete recipe

Calories 1225 Calories from Fat 114

% Daily Value*

Total Fat 14 g20.9%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 727.8 mg30.3%

Total Carbohydrates 267 g88.9%

Dietary Fiber 81.6 g326.6%

Sugars 178.9 g

Protein 60 g119.7%

Vitamin A 1133.6% Vitamin C 1440.1%

Calcium 68.1% Iron 102.1%

*Based on a 2000 Calorie diet


Peel tomatoes.
Cut out stem ends and cores.
Pack small or medium tomatoes whole; cut large tomatoes in quarters or eighths.
Scrape out seeds with spoon, if desired.
For raw pack, pack tomatoes into hot, clean jars, pressing gently; leave 1/2-inch headspace.
Add salt.
For hot pack, bring tomatoes to a boil; stir constantly but gently.
Pack hot tomatoes into hot, clean jars; leave 1/2-inch headspace.
Add salt.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process raw pack tomatoes in boiling water bath 35 minutes for pints; 45 minutes for quarts.
Process hot pack tomatoes in boiling water bath for 10 minutes for pints and quarts (start timing raw or hot pack when water returns to boil).