Canning tomatoes is easier than you think! Follow this step-by-step, beginner-friendly guide and recipe for a delicious garden-fresh flavor at home year-round.

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How to Start  Canning Tomatoes

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Prep Time: 45 mins

Cook Time: 15 mins

Ingredients

– 12 ¾ cups – filtered water – ▢6 tbsp. - organic sugar – ▢18 tbsp. - Kosher salt – ▢6 tbsp. - 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 (¼ tsp. per jar) – ▢16 medium - bay leaves – ▢16 flowers - fresh dill – ▢8 lbs. - small tomatoes

Step 1

– Peel, rinse, and slice onion into 8 rings. – Peel, rinse, and prepare garlic cloves. – Peel, rinse, and cut carrot into 1-inch sticks. – Wash tomatoes and set them aside.

Step 2

– In a pot, add sugar, kosher salt, and vinegar to water. – Stir until sugar and salt dissolve. – Set aside.

Step 3

– Rinse jars and lids with warm soapy water. – No need to sterilize the jars.

Step 4

– Place an onion ring in each jar. – Add 2 dill flower heads, 2 garlic cloves, and carrot sticks to each jar. – Include 2 bay leaves, peppercorns, and red crushed peppers.

Step 5

Pack whole tomatoes tightly into each jar without squashing them. Pour cold syrup over tomatoes, leaving ½ inch of headspace.

Step 6

– Place jars in a canning pot. – Fill the pot with cold water to submerge jars ¾.

Step 7

– Bring water to a boil in the canning pot. – Let water boil for about 3 minutes. – Place lids and tighten rims securely on jars.

Step 8

– Use canning gloves to remove jars from hot water. – Tighten lids properly. – Allow jars to cool before storing.

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