Easy ways of canning whole tomatoes

Whole tomatoes — canning

Among all types of preparations for the winter, canned whole tomatoes make up a significant part. After all, they can be preserved as a whole, in halves, in slices, and ripe and green tomatoes. Use vinegar or other types of acids for blanks, or you can pickle or ferment. You can make tomato juice, gravy, and a wide variety of condiments. In the fruits of a tomato preserved in this form, the greatest amount of nutrients is preserving.

whole tomatoes
A popular way to canned whole tomatoes

Can find all canning and food safety instructions at the National Homemade Canning Center. If you’re new to canning, this site is a great asset.

Canning whole tomatoes in jars correctly

First, you need to understand that only high-quality tomatoes should be used for canning, without soft spots, various kinds of stains, and other damage. For canning whole tomatoes in jars, medium to small tomatoes works well. The color of the fruit does not really matter — moreover, even in one jar, multicolored tomatoes will look great. But according to the degree of maturity, it is advisable to sort them so that there are tomatoes of approximately the same ripeness in one jar.

whole tomatoes
Different colored tomatoes look great in a jar

It is best to wash tomatoes in cool water before canning, without leaving them to soak for a long time. Otherwise, the tomatoes may become soft and unsuitable for canning.

whole tomatoes
Rinse tomatoes thoroughly before canning

Canned whole tomatoes with various spices, from standard bay leaves and peppers to peas to aromatic herbs, mustard seeds, and coriander seeds. If the recipe does not provide herbs for preserving tomatoes and sterilization, must rinse them well before being placed in jars and poured with boiling water for a couple of minutes.

Spices
Use aromatic spices and herbs for canning

The ideal sugar to the salt ratio for canning tomatoes is 2: 1. If the recipe for canned tomatoes indicates that sugar refers to salt as 3: 1, then this means that the taste of the finished tomatoes will be slightly sweet. This particular taste is the most attractive for many, but here everyone chooses according to their liking.

Ensure to wash your canning containers, preferably using baking soda, and then rinsing them thoroughly in running water. The lids for at least 5 minutes in boiling water. If sterilization according to the recipe for canned tomatoes, it is enough to clean the jars.

Sterilization of cans
Sterilization process

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Canning Tomato in 32 Oz Mason Jar

Thirty-two oz (ca. 1,210 gram) cans are the most affordable and convenient container for canning whole tomatoes at a time. If the hostess makes provisions for the winter only for herself or the family so far consists of only two people, then a liter container with canned tomatoes may be enough for several meals. In any case, she will not have to stand in the refrigerator for a long time.

In 32-ounce mason jars, the traditional canning of plum tomatoes or cherry tomatoes. They can fit more in such a relatively small volume.

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Any recipe for a 32-ounce mason jar will require

  • Mason jar, 400 to 700 g of tomatoes. The different sizes of the fruits dictate such a widespread. If about 700 g of cherry tomatoes fit in it, only about 400 g of medium tomatoes can fit.
  • Garlic, depending on the recipe — from 3 cloves to half ahead.
  • If bell peppers, then one piece in chopped form.
  • Hot pepper a little — from 1/4 part to 1/3 of the pod.
  • The amount of water used for the marinade may vary depending on how full the container is. But on average, take about half of the volume — that is, 0.5 liters.
  • The amount of salt can vary from half to a whole tablespoon.
  • Sugar is an indispensable ingredient for canning whole tomatoes. But с can put it from 1 tbsp. Spoons up to 3-4, if recommended in recipes.
  • Vinegar is also a popular ingredient in canned tomatoes. If vinegar essence, then ½ teaspoon is enough. In the case of adding 9% table vinegar, take, as a rule, 1 tablespoon.
  • When using citric acid, the powder is literally at the tip of a knife.
  • Cloves, black, and allspice peppers in the amount of 2-4 pieces.
  • Fragrant herbs to taste — just a few twigs are enough.
Mason jar 32 oz
Mason jar 32 oz (ca. 1,210 g) convenient to preserve and store food

Three easy ways to canning whole tomatoes

Canning

 

Salted tomatoes — Whole tomatoes cold pack

How to preserve fresh tomatoes on the recipe of my grandmother, she loved just such tomatoes. This recipe does not require fiddling with hot water and making blanched tomatoes. The container in which you will salt the tomatoes must be clean and sterilized. I prefer to do everything in one container, so the taste of tomatoes and spices is richer and more aromatic.

Ingredients for three 32 ounces (ca. 1,210 gram) cans of mason:

whole tomatoes
Unripe pickled tomatoes in a jar
  • 1,6 -1,8 kg whole tomatoes
  • 1 head of garlic
  • 3 horseradish roots (5 cm each)
  • 3 bay leaves
  • 9 allspice peas
  • 3 dill umbrellas
  • 6 cherry, currant leaves
  • 3 horseradish leaves

Brine:

  • Per 1,1 l of filtered water — 60 g salt

Cooking method:

  • Choose whole tomatoes that are not ripe, almost green (pink).
  • Add salt to the water and stir until completely dissolved.
  • Put leaves, spices, cloves of garlic, and horseradish at the bottom of the jar.
  • Fill with brine and close with plastic caps.
  • Keep at room temperature for eight hours (leave overnight), then refrigerate.
  • Tomatoes will ripen in two months.

* Store in refrigerator and cellar.
** Can be salted in any container from cans to pots, etc.

Canning tomatoes without lemon juice

Pickled tomatoes with gooseberries:

whole tomatoes
Canned Tomatoes with Gooseberries

Ingredients:

  • 2 kg of whole tomatoes
  • 250 g gooseberries

For 1 liter of water:

  • 2 tbsp Sugar
  • 2 tbsp Salt

Cooking method:

  • Wash the tomatoes, wash the gooseberries and remove the tails.
  • Chop tomatoes and gooseberries with a toothpick and place them tightly in jars.
  • Boil water and add salt and sugar—Cook for 10 minutes.
  • Pour the marinade into the tomato jars. After five minutes, pour the marinade into a saucepan, bring to a boil and pour the brine over the tomatoes again. After 5 minutes, repeat the procedure. In total, there should be three boilings and brine pouring. There is how we get blanched tomatoes.
  • Close the jars with lids, turn over and wrap them in a blanket until the jars cool completely.

* Store in a cool place.

Pickled tomatoes with garlic:

These tomatoes break all records in my personal rating and have been at the top for a long time!

Ingredients for three 32 ounces (ca. 1,210 gram) cans of mason:

whole tomatoes
Canning whole tomatoes with garlic and vinegar
  • 1500-1700 g whole tomatoes
  • 200 g garlic

Marinade for 1 liter of water:

  • 1 tbsp Salt
  • 3 tbsp Sugar
  • 1 tbsp Vinegar 9%

Cooking method:

  • Peel the garlic. It should be enough to have a handful of garlic for each jar.
  • Rinse and dry the tomatoes—place in jars, alternating with garlic. Pour boiling water over and leave for 5-7 minutes. Drain water into a saucepan, add salt and sugar. Calculate the proportions based on one liter of water. Boil the brine again and pour over the tomatoes. After 5-7 minutes, repeat the procedure to get blanched tomatoes. Drain the water again and add the vinegar. Pour the brine into the jars and close the lids.
  • Close the jars with lids, turn over and wrap them in a blanket until the jars cool completely.

* Store in a cool place.

If you decide to canned whole tomatoes according to my recipe, please share your results. Difficulties arise, and I will be happy to answer questions. Share your recipes, and I’ll post on your behalf.

Three easy ways to canning whole tomatoes

Mary
Canning whole tomatoes. Three simple and easy recipes.
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Appetizer, Canning, Side Dish
Cuisine European
Servings 3
Calories 24 kcal

Equipment

  • Canning jars
  • Canning set

Ingredients
  

Whole tomatoes cold pack — For three 32 ounces (ca. 1,210 gram) cans of mason:

  • 1,6 -1,8 kg Whole tomatoes
  • 1 head Garlic
  • 3 roots Horseradish
  • 3 bay Leaves
  • 9 piece Peppercorns
  • 3 piece Dill umbrellas
  • 6 piece Cherry, currant leaves
  • 3 piece Horseradish leaves

Brine

  • 1,1 L Of filtered water
  • 60 g Salt

Pickled tomatoes with gooseberries:

  • 2 kg Of whole tomatoes
  • 250 g Gooseberries

Marinade for 1 liter of water

  • 2 tbsp Sugar
  • 2 tbsp Salt

Pickled tomatoes with garlic:

  • 1,5-1,7 kg Whole tomatoes
  • 200 g Garlic

Marinade for 1 liter of water

  • 1 tbsp Salt
  • 3 tbsp Sugar
  • 1 tbsp Vinegar 9%

Instructions
 

Whole tomatoes cold pack

  • 1. Choose whole tomatoes that are not ripe, almost green (pink).
    2. Add salt to the water and stir until completely dissolved.
    3. Put leaves, spices, cloves of garlic, and horseradish at the bottom of the jar.
    4. Fill with brine and close with plastic caps.
    5. Keep at room temperature for eight hours (leave overnight), then refrigerate.
    6. Tomatoes will ripen in two months.
    * Store in refrigerator and cellar.
    ** Can be salted in any container from cans to pots, etc.
    whole tomatoes

Pickled tomatoes with gooseberries

  • 1. Wash the tomatoes, wash the gooseberries and remove the tails.
    2. Chop tomatoes and gooseberries with a toothpick and place them tightly in jars.
    3. Boil water and add salt and sugar—Cook for 10 minutes.
    4. Pour the marinade into the tomato jars. After five minutes, pour the marinade into a saucepan, bring to a boil and pour the brine over the tomatoes again. After 5 minutes, repeat the procedure. In total, there should be three boiling and brine pouring. The is how we get blanched tomatoes.
    5. Close the jars with lids, turn over and wrap them in a blanket until the jars cool completely.
    * Store in a cool place.
    whole tomatoes

Pickled tomatoes with garlic

  • 1. Peel the garlic. It should be enough to have a handful of garlic for each jar.
    2. Rinse and dry the tomatoes—place in jars, alternating with garlic. Pour boiling water over and leave for 5-7 minutes. Drain water into a saucepan, add salt and sugar. Calculate the proportions based on one liter of water. Boil the brine again and pour over the tomatoes.
    3. After 5-7 minutes, repeat the procedure to get blanched tomatoes. Drain the water again and add the vinegar. Pour the brine into the jars and close the lids.
    4. Turn the cans over with a blanket until they cool completely.
    * Store in a cool place.
    whole tomatoes

Notes

  • For the recipe for cold-wrapped tomatoes, I prefer to use a large canning container. There can be a saucepan, plastic food container, large glass jars. Thus, all the spices and aromas enhance the taste of the tomatoes.
  • In recipes, the pickle for the marinade is designed for one liter of water. Use as much as your canning container allows. You can pour out the excess brine, but put all the spices in a jar.
  • Before putting the tomatoes in the jar, pierce with a toothpick at the base of the cutting. Thus, the peel of the tomatoes will remain intact.

Nutrition

Serving: 100gCalories: 24kcalCarbohydrates: 5.2gProtein: 1.1gFat: 0.2gFiber: 1.2g
Keyword Canning, Canning meals in a jar, Whole tomatoes
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