Italian-Style Canned Tomatoes Recipe | Virginia Willis
Level: Intermediate
Makes: 1 quart
Nutritional Info Per Serving (based on 18 servings): Calories 19, Fat 0g, Saturated Fat 0g, Carbohydrates 4g, Dietary Fiber 1g, Sugars 3g, Protein 1g, Cholesterol 0mg, Sodium 177mg
Total Time: 3 hours
Hands-On Time: 1 hour 30 minutes
Ingredients
- 3 pounds plum tomatoes
- 2 cups tomato juice
- 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid (see Cook's Note)
- 1 teaspoon kosher salt
- 2 large fresh basil leaves
Special equipment
- Boiling water canner with rack
- Canning tongs
- Quart-size jars
Instructions
- Arrange a wire rack or a clean towel inside a rimmed baking sheet and set aside.
- Rinse tomatoes thoroughly. Bring a large pot of water to a rolling boil and prepare a bowl of ice water. Cut a shallow "X" on the blossom end of each tomato. Submerge tomatoes in boiling water for 3060 seconds, then transfer to the ice bath. Peel off skins and remove cores.
- Warm the tomato juice in a small non-reactive saucepan until just simmering. Set up the canning rack in the canner and add enough water to cover jars by at least 1 inch; bring to a boil.
- Place a freshly washed, hot quart jar onto the prepared baking sheet or towel. Pour the lemon juice and salt into the jar, then add the basil leaves. Pack peeled tomatoes into the jar, pressing gently to remove trapped air and leaving 1/2 inch headspace. Top with hot tomato juice, maintaining 1/2 inch headspace.
- With tongs, transfer filled jars to the canner rack. Ensure jars are covered by at least 1 inch of water, then cover the canner and return to a vigorous boil. Process jars for 85 minutes for altitudes under 1,000 feet (see altitude adjustments below). Remove jars with tongs and cool on a towel. Within 24 hours check for a concave lid to confirm a proper seal. Store in a cool, dark spot for up to one year.
Altitude adjustments for boiling time
- 1,0013,000 feet: add 5 minutes
- 3,0016,000 feet: add 10 minutes
- Above 6,000 feet: add 15 minutes
Safety & Canning Notes
- Use bottled lemon juice to ensure required acidity for safe canning; consistent acidity keeps pH appropriate for boiling-water canning.
- Boiling-water canning is suitable for high-acid foods (pH 4.6 or lower) such as fruits, pickles, jams, jellies, marmalades, and fruit butters. Low-acid foods (meats, fish) require a pressure canner.
- A boiling water canner is a tall pot that can submerge jars by at least 1 inch; a standard stock pot with a rack can work if deep enough.
- Jars must be clean and recently washed with hot, soapy water. Pre-sterilization isn't required if processing time exceeds 10 minutes; if processing for less than 10 minutes, boil jars for 10 minutes to sterilize and keep rings and lids in hot (not boiling) water.
- Rings may be reused if in good condition; lids should always be new. Use two-piece metal lids with a rubber-like seal or other compatible lids recommended by the manufacturer.
- Work in a spotless environment: keep hands, utensils, equipment, and towels clean; inspect jars for chips or cracks.
- Sterilize tongs by dipping them into boiling water before use. Follow manufacturer instructions for cleaning and preparing lids and bands.
- Follow USDA recommendations and canning guidelines for up-to-date safety information.
For further reference on proper canning methods and safety, consult the National Center for Home Food Preservation.
