Easy Oven Canned Tomatoes
In the spring I think people romanticize about having a bountiful garden and a pantry full of canned vegetables at the close of the harvest season. Are you one of those people? While I only grow enough veggies to eat as they mature, I also subscribe to a local CSA which has been one of the most rewarding experiences throughout the summer of 2020. Especially this week when the CSA farm announced a special on their overabundance of tomatoes. So this girl signed up for a 40 lb share. Eek! I quickly scoured the internet for the easiest method to preserve these beautiful bundles of antioxident-rich lycopene, because I’m all about eating anything that will reduce my risk of cancer and heart disease!
Thanks to YouTube and some inspiration from my SIL, I tried the oven method of preserving tomatoes. While I know I can stew tomatoes, sauce or puree them; diced tomatoes are the most in-demand product in my pantry, so diced it is! Let’s get started..
Here’s what you’ll need:
Mason jars with lids and rings- I had pint and quart sizes on hand - make sure you sterilize your jars, lids, and rings ahead of time so they’re ready to use
Lemon juice - fresh squeezed is always good but the bottled variety works just fine
Canning salt - it’s the purest form of salt
A large stock pot filled three-quarters full of water - two stockpots is even better so you always have one at a boil
Cold water in the sink along with some ice cubes
Instructions
Bring stockpot of water to a boil and fill your sink with cold water and ice cubes.
Wash tomatoes, removing any dirt that may have settled on them and score the bottom of the tomato with an X.
Work in batches, depending on the size of your stockpot. Drop in the tomatoes and set the timer for 2 minutes, go with 3 minutes if you have huge tomatoes. What we’re doing here is blanching the tomatoes so the skin removes easily, we’re not cooking the tomatoes.
Remove the tomatoes with a slotted spoon and plunge the blanched tomatoes into the ice bath. You’ll notice how the skins begin to peel off immediately.
Remove the dense core from the center of your tomato and peel off the remaining skin before placing in a large bowl.
Continue to follow these steps until all tomatoes have been blanched and peeled.
At this point you need to decide how you want your tomatoes, diced, wedged or whole. I like diced because whatever I’m making will no doubt call for diced tomatoes so I may as well dice them ahead of time and save myself the mess later.
Fill your jars with tomatoes, leaving a 1/2” space for expansion at the top.
Insert the blade of a butter knife up and down throughout your jar removing any air bubbles that may be collecting.
Pay attention here….
For 1 quart jars add 1 Tbsp canning salt AND 1 Tbsp lemon juice
For pint jars add 1 1/2 tsp canning salt AND 1 1/2 tsp lemon juice
Wipe the rim of each jar so it’s clean and dry. Anything left on the rim will spoil the seal of your lids.
Place the lids on top and screw the rings in place.
You’re ready for canning! Place cookie sheet in your oven and line up your jars of tomatoes on top of the cookie sheet. Turn the oven to 300 degrees, close the door and set your timer for 30 minutes. DO NOT open the oven door and peek in. I know it’s tempting but don’t do it!
Once the timer goes off, turn off the oven and again, DO NOT open the oven door. Let the jars rest in the oven overnight or a minimum of 10-12 hours.
Once your tomatoes have rested, remove the jars and examine each jar to ensure the lid has sealed. You’ll notice the seal on your lid has been sucked in, this is an indicator that your tomatoes have been properly sealed for storage. If you have a jar that didn’t seal, refrigerate it and use it within 4-5 days. I have yet to have a jar that doesn’t seal. This method works like a charm!
Store in a cool dry place for up to 1 year.
Congratulations, you just learned the easiest method of canning tomatoes!
