Canned Tomatoes Recipe

I grew up with canning fruits and vegetables with my mom and still enjoy doing it to this day. I’ve tried a few different blends in the past. This particular one is my aunt Lyuda’s recipe and the one that takes the number one spot for me. Before I was married, I’d visit her often and looked forward to them each time they were served. I couldn’t ever get enough of these tomatoes. Thank you Luyda, they are so good!

In my experience, tomatoes are way easier to can then pickles. Canning, in general, feels very

… therapeutic and satisfying to me. From start to finish. And then you enjoy the fruit of your work in your accomplishment. For their own reasons, my kids not very big canned tomato fans, so I don’t can too many jars. These 8 jars will be just enough for my husband and I, which is all right with me.

Once you’ve finished canning tomatoes, allow the jars to stand untouched for 30 days before opening a jar to allow time for the tomatoes to absorb and enrich with the flavors. They go perfectly with any potato dish (especially fried potatoes), any pasta dish, plov, etc… Have fun canning this season, and let me know what you think of this recipe. I would love to hear about your canning experiences as well.

Ingredients:

12 ¾ cups (3 L) – filtered water

6 tbsp. (75 g) – organic sugar
18 tbsp. (250 g) – Kosher salt
6 tbsp. (90 ml) – distilled white vinegar

1 medium – organic yellow onion
16 small – garlic cloves (I used homegrown)
1 large – organic carrot (I used homegrown)
160 – peppercorns (20 pieces per jar)
2 tbsp. – crushed red pepper (1/4 tsp. per jar)
16 medium – bay leaves
16 flowers – fresh dill

8 lbs. (3.5 kg) – small tomatoes

8 wide mouth quart size (946 ml or 1 L) – canning jars

Preparation Instructions:

1. Prepare the vegetables. First, peel, rinse and then slice an onion into 8 rings. Then peel and rinse garlic cloves. And then peel, rinse and cut a carrot into one inch (2.5 cm) long sticks. Set aside.

2. Rinse tomatoes set aside.

3. Prepare the syrup. Add organic sugar, kosher salt and vinegar to water. Stir until sugar and salt granules dissolve. Set aside.

4. Rinse jars and lids with soapy warm water (NO NEED TO STERILIZE THE JARS). Place one ring of onion into a jar then 2 flower heads of fresh dill, 2 small garlic clove, and 6 carrot sticks.

5. Then add 2 bay leaves, 20 peppercorns and 1/4 tsp. of red crushed peppers.

6. Pack tomatoes into a jar as compactly as possible without squashing them. Fill jars with cold syrup.

Canning Instructions:

1. Place 4 jars into Stove Top Canner pot, fill the pot with cold water until the jars are submerged 3/4 in the water. Bring the water in the canning pot to a boil (when the water in the canning pot will start boiling you will also see the bubbles floating from the bottom to the top in jars, this means that the water in jars is boiling as well).

2. Let the water in the canning pot boil for about 3 minutes. Then screw the lids with bare hands as tight as you can (this way you will feel if the lid screwed properly not sideways, be careful not to burn your hands).

3. Put on canning gloves or use canning utensil to remove the jar from the pot. Screw the lid pretty tight.

5 from 1 vote

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Canned Tomatoes Recipe

Prep Time

45 mins

Cook Time

15 mins

Total Time

1 hr

 

Canning, in general, feels very therapeutic and satisfying to me. From start to finish. And then you enjoy the fruit of your work in your accomplishment. Once you’ve finished canning tomatoes, allow the jars to stand untouched for 30 days before opening a jar to allow time for the tomatoes to absorb and enrich with the flavors.

Course: Canning

Servings: 8 -quart size jars

Author: Valya at Valya's Taste of Home

Ingredients

• 12 ¾ cups 3 L – filtered water
• 6 tbsp. 75 g - organic sugar
• 10 tbsp. 250 g - Kosher salt
• 6 tbsp. 90 ml - distilled white vinegar
• 1 medium - organic yellow onion
• 16 small - garlic cloves I used homegrown
• 1 large - organic carrot I used homegrown
• 160 - peppercorns 20 pieces per jar
• 2 tbsp. - crushed red pepper 1/4 tsp. per jar
• 16 medium - bay leaves
• 16 flowers - fresh dill
• 8 lbs. 3.5 kg - small tomatoes

Instructions

1. Prepare the vegetables. Peel, rinse and then slice an onion into 8 rings. Then peel and rinse garlic cloves. And then peel, rinse and cut a carrot into one inch (2.5 cm) long sticks. Set aside.
2. Rinse tomatoes set aside.
3. Prepare the syrup. Add organic sugar, kosher salt and vinegar to water. Stir until sugar and salt granules dissolve. Set aside.
4. Rinse jars and lids with soapy warm water (NO NEED TO STERILIZE THE JARS). Place one ring of onion into a jar then 2 flower heads of fresh dill, 2 small garlic cloves, and 6 carrot sticks.
5. Then add 2 bay leaves, 20 peppercorns and 1/4 tsp. of red crushed peppers.
6. Pack tomatoes into a jar as compactly as possible without squashing them.
7. Let the water in the canning pot boil for about 3 minutes. Then screw the lids with bare hands as tight as you can (this way you will feel if the lid screwed properly not sideways, be careful not to burn your hands).
8. After the lid is screwed tight, flip a jar upside down and let it stand until cools (I leave them in this position overnight).
9. Drain the water from the canning pot and repeat the same instructions with the remaining 4 jars of tomatoes.

Click HERE to download and print Tomatoes Jar Labels for FREE  on THIS printable label paper.

If you make this Canned Tomatoes Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

Looking for more canning recipes? Here are some to choose from:

EASY CANNED DILL PICKLES RECIPE
HOW TO CAN SORREL
HOMEMADE UKRAINIAN SAUERKRAUT RECIPE
SIMPLE HOMEMADE STRAWBERRY JAM RECIPE

Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

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