Canning Whole Tomatoes With Basil & Garlic

Canning whole tomatoes creates a versatile food item which can be enjoyed throughout the upcoming year. Enjoy the tomato harvest by preserving a somewhat unique, yet simple, recipe consisting of tomatoes, basil and garlic.
Canning Whole Tomatoes With Basil & Garlic

This post contains affiliate links, meaning, I may make a small commission based off your purchase at no additional cost to you.

Canning whole tomatoes with fresh garlic and basil brings a new concept to home canned tomatoes.

Tomatoes are a versatile item, and in their own right, should receive the most real estate in the pantry.  They are a staple for many recipes. Canned whole tomatoes, and other tomato items, make up 45% of the food we preserve each year.

Because of this, canning whole tomatoes is not the only method used to put up this amazing fruit.  Tomatoes are preserved in a plethora of applications. For example, canning the basic tomato, spaghetti or chili sauce, pizza sauce, salsa, stewed tomatoes, and tomato relish.

Let’s Begin Canning Whole Tomatoes!

For this project, Roma, or plum tomato, is an ideal choice.  It is a meatier tomato containing fewer seeds than any other varieties, making it the perfect choice to work with. However, any type of tomato will do. But be warned, many varieties contain a lot of water and will shrink up once canned.

Canning Stewed Tomatoes Recipe

Canning Whole Tomatoes – Ingredients
  • 15 pounds Roma or Plum tomatoes, blanched and peeled
  • 1 large bunch fresh Basil
  • 10 cloves Garlic
  • bottled Lemon juice
  • Water, boiling
  • fine Sea Salt, optional

How To Make Tomato Powder by Dehydrating Tomatoes

Canning Whole Tomatoes – Equipment
  • Large stainless steel or heavy bottom pot
  • Blanching Basket
  • Steam, Hot Water Bath, Pressure Canner
  • 7 quart Mason Jars
  • Air Bubble Remover

canning tomatoes

Canning Whole Tomatoes – Instructions

Blanching

  1. Pierce an X on the blossom end of the fruit. This will help to easily remove the skin once it’s been blanched.
  2. In a large stock pot, bring water to boil. Add tomatoes to blanching basket and submerge for 30 to 60 seconds in boiling water. Ripe tomatoes will be ready quickly, whereas unripe tomatoes will take longer for the skins to be ready to peel.
  3. Once the tomatoes have been blanched immediately submerged them into ice or very cold water to stop the cooking process.
  4. Peel and reserve tomato skins.

canning tomatoes

Canning

  1. Next, fill sanitized hot jars by layering the tomatoes, garlic and basil.  Roughly 4 cloves of garlic and a few basil leaves are added to each jar. Remember to leave a 1-inch headspace when packing the jars.
  2. Once the jars have been filled add bottled lemon juice – 2 tablespoon per quart 1 tablespoon per pint. Add a pinch of salt, if desired.
  3. Fill jars with boiling water, remembering to leave a 1-inch headspace.
  4. Remove air bubbles and gently pierce tomatoes with air bubble removing tool. Add additional water if needed to ensure tomatoes are covered.
  5. Wipe rim of jars with a clean cloth dipped in hot water or distilled white vinegar
  6. Add warmed lids and rings to finger tight
  7. Process in a steam, hot water bath, or pressure canner. See instructions below.

Notes

Dehydrate the reserved peels and grind to create tomato powder. The tomato powder can be reconstituted to make tomato paste, or added to food items to create a tomato flavor without the use of actual tomatoes.

A step by step tutorial can be found on my YouTube channel.

Steam Canning, Hot Water Bath, or Pressure Canning Whole Tomatoes

Preserving tomatoes begins with the choice on whether to use a steam, hot water bath, or pressure canner, which is based on preference and comfort level. Either method can be used since the acidity level has been elevated with an acidity lifter.

Also, it is important to remember, heirloom tomatoes are no longer considered to be high enough in acidity to can without the use of lemon juice or an citric acid. Regardless of the variety all tomatoes being canned must include some sort of acidity booster.

Additional information for canning tomatoes can be found on the National Center For Home Food Preservation’s website.

Grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest.

From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

Steam Canning or Hot Water Bath Canning

Table 1. Recommended process time for water-packed Whole or Halved Tomatoes in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 3,000 ft 3,001 – 6,000 ft Above 6,000 ft
Hot &
Raw
Pints 40 min 45 50 55
Quarts 45 50 55 60

Pressure Canning using a Dial Gauge Canner

Table 2. Recommended process time for water-packed Whole or Halved Tomatoes in a dial-gauge pressure canner
Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot &
Raw
Pints or Quarts 15 min 6 lb 7 lb 8 lb 9 lb
10 11 12 13 14

Pressure Canning using a Weighted Gauge Canner

Table 2. Recommended process time for water-packed Whole or Halved Tomatoes in a dial-gauge pressure canner
Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot &
Raw
Pints or Quarts 15 min 6 lb 7 lb 8 lb 9 lb
10 11 12 13 14
Printable Recipe Card – Canning Whole Tomatoes with Basil and Garlic
To make things easier, enjoy this printable recipe card for your convenience!

Canning Whole Tomatoes with Basil and Garlic

Canning whole tomatoes creates a versatile food items which can be enjoyed throughout the year to come. Enjoy creating foods from the summer's harvest.
Course: Ingredient
Cuisine: American
Keyword: canning whole tomatoes
Servings: 7 quarts

Equipment

  • Large stainless steel or heavy bottom pot
  • Blanching Basket
  • Steam, Hot Water Bath, Pressure Canner
  • 7 quart Mason Jars

Ingredients

  • 15 pounds Roma or Plum tomatoes, blanched and peeled
  • 1 large bunch fresh Basil
  • 10 cloves Garlic
  • bottled Lemon juice
  • Water, boiling
  • pinch fine Sea Salt, optional

Instructions

Blanch Tomatoes

  • Place an X on the blossom end of the fruit. This will help to easily remove the skin once it's been blanched.
  • In a large stock pot bring water to boil. Add tomatoes to blanching basket and submerge for 30 to 60 seconds in boiling water. Ripe tomatoes will be ready quickly, whereas unripe tomatoes will take longer for the skins to be ready to peel.
  • Once the tomatoes have been blanched immediately submerged them into ice or very cold water to stop the cooking process.
  • Peel and reserve tomato skins.

Canning Steps

  • Next, fill sanitized hot jars by layering the tomatoes, garlic and basil.  Roughly 4 cloves of garlic and a few basil leaves are added to each jar. Remember to leave a 1-inch headspace when packing the jars.
  • Once the jars have been filled add bottled lemon juice - 2 tablespoon per quart 1 tablespoon per pint. Add a pinch of salt, though it is not required.
  • Fill jars with boiling water, remembering to leave a 1-inch headspace.
  • Remove air bubbles and gently pierce tomatoes with air bubble removing tool. Add additional water if needed to ensure tomatoes are covered.
  • Wipe rim of jars with a clean cloth dipped in hot water or distilled white vinegar.
  • Add warmed lids and rings to finger tight.
  • Process in a steam, hot water bath, or pressure canner based on your elevation. See processing times in the blog.

Notes

Dehydrated the reserved peels and grind to create tomato powder. The tomato powder can be reconstituted to make tomato paste, or added to food items to create a tomato flavor without the use of actual tomatoes.
A step by step tutorial can be found on my YouTube channel

 

JOIN OUR MAILING LIST
Enter your email address and click on the Get Instant Access button.
I agree to have my personal information transfered to MailerLite ( more information )
We respect your privacy

Comments

    • Ann Accetta-Scott says

      The reward comes in the dead of winter, and that’s when I realize how much went into canning season!

  1. Mindy says

    Hi!

    Great simple article, looks amazing! I’m new to the canning and food preservation world and was curious about your salt. You say you put in 1/2 teaspoon and then a pinch of sea salt….is that together or is the pinch of sea salt your preferred salt instead of the 1/2 teaspoon? Wasn’t sure if that was an “either/or” type of thing.

    Thanks again!!!

    • Ann Accetta-Scott says

      Yes, a pinch of sea salt is what I prefer over canning salt. Remember do not use iodine salt (table salt). I recently have stopped adding salt to our canned tomatoes, and prefer to season them when the jars are open.

  2. Linda says

    This looks amazing. Was curious as to how you use these tomatoes. What recipes do you use them in? Thank you!

  3. Katie says

    Are you by chance willing to share your salsa and bloody mary canning recipes? I am on the hunt for a good salsa recipe, and have not found one yet!…and I LOVE the idea of using the juice for bloody marys! Thanks! 🙂

    • Ann Accetta-Scott says

      For the salsa recipe, it’s the basic ingredients of tomatoes, cilantro, white onion, jalapeno pepper, pickling, sea, or kosher salt, lime juice and white vinegar; slow roasting for 6 hours. However, you can take any salsa recipe and make the Bloody Mary mix. Whatever fluid remains after your jars have been filled can that up (including the salsa remnants). Use an immersion blender to each needed jar prior to using. Enjoy it!

    • Ann Accetta-Scott says

      Absolutely! Remember, the longer an item sits on the shelf the more amplified in flavor it becomes. In the case, less is more, applies to canned goods.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest from Instagram

Copyright © 2019 · Theme by 17th Avenue

COPYRIGHT © 2016 A FARM GIRL IN THE MAKING. ALL RIGHTS RESERVED