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.

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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 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

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.

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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!