Mason Jars of Canned Tomatoes
Mason Jars of Canned Tomatoes

If you’ve never tried to can toms it’s very easy as they are high acid and you can’t get botulism from them.

DO NOT use aluminum pot or utensils.

  • Sterilize your jars, lids, ladles & spoons in hot water.
  • In a big pot cook toms, peppers, onions, salt, pepper & Italian herbs
  • When cooked down to where the veggies are soft but not mushy
  • Put them into HOT, sterile canning jars, leave 1/4 inch of room @ the top of the jar (for breathing)
  • Cover tightly with clean, hot lids
  • Place them on a shelf away from any breeze, leave 1 inch between jars, cover with a light towel.
  • After they’ve sealed (listen for the tops to ‘click’ as they cool and seal) then put them in a closet or on the shelve and they’ll last for several yrs. Be sure they aren’t put where they will freeze.
  • You can do so many of these and you won’t need to take up freezer space.

Recipe by Owally