Canned Raw Packed Tomatoes
Recipe for canning raw tomatoes with no added liquid
Prep Time
15minutes
Cook Time
85minutes
Prep Time
15minutes
Cook Time
85minutes
Instructions
  1. Prepare canner, jars and lids.
  2. Boil tomatoes until skins split. Once split, put tomatoes in ice bath to cool and then take skins off. Cut tomatoes to desired size or leave whole.
  3. Add lemon juice or citric acid and salt (if adding) or spices to the hot jars: Bottled lemon juice: 1 tbsp to Pint jars or 2 tbsp to Quart jars Citric Acid: 1/4 tsp to Pint jars or 1/2 tsp to Quart jars Salt: 1/2 tsp to Pint jars or 1 tsp to Quart jars
  4. Pack raw tomatoes into prepared jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding tomatoes. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tight.
  5. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process pint or quart jars for 85 minutes. Make sure the water is boiling hard and continuously before starting your time.
  6. Remove canner lid. Wait 5 minutes, then remove jars, cool for 24 hours and store.
Recipe Notes

You can make your own spice blends to add to your tomatoes, too.  Make sure your canner and your jars and lids have been prepared before you start.  Boil your metal lids to make sure they are sterile.  You can always use plastic re-usable lids!  Once you have processed the jars and they have cooled (after 24 hours) make sure the lids are sealed.  Sealed lids will be concave and will show no movement when pressed.  If still unsure if sealed, remove the band and grasp the edges of the lid and lift the jar.

If you have any unsealed jars, refrigerate immediately or reprocess. If you reprocess, you must use new lids.

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