Name: Canning Whole Tomatoes with Basil and Garlic
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 7
Cuisine: American
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

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Canning tomatoes with basil and garlic creates a versatile food item which can be enjoyed throughout the upcoming year. Learn how to can whole tomatoes with this unique, simple recipe.

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Canning 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.

Preserving Tomatoes

In addition to preserving tomatoes by canning tomatoes with basil and garlic, the following recipes are a must for every home.

Canning stewed tomatoes
Tomato jam
Canning the basic whole tomato (with video)
Dehydrated tomato peels for making tomato paste
Tomato herbal conserve

However, a good old fashioned tomato pie at the peek of the harvest is a must. You must also try this tomatillo salsa recipe, it is extremely delicious.

Canning Tomatoes with Basil and Garlic

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 using a Pressure Canner

Canning Whole Tomatoes

Canning tomatoes is a must for every home food preserver. Luckily, the peels can be reserved and dehydrated to make tomato paste.

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

Dehydrated Tomato Peels used to Make Homemade Tomato Paste

Canning Whole Tomatoes – Equipment

large stainless steel or heavy bottom pot
blanching basket
steam, hot water bath, or pressure canner
7 quart mason jars
air bubble remover

Canning Whole Tomatoes – Instructions

Blanching

Pierce 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 a 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

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, if desired.
Fill jars with boiling water, remembering to leave a 1-inch headspace.
Remove air bubbles and gently pierce tomatoes with an 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 altitude. See processing times below.

Notes

Dehydrate the reserved peels and grind to create tomato powder. The tomato powder can be reconstituted to make tomato paste, spaghetti sauce, 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.

Selecting the Right Canning Tool

Preserving tomatoes begins with the choice on whether to use a steam, hot water bath, or pressure canner. This decision is based on preference and comfort level. Either method can be used since the acidity level has been elevated with the addition of lemon juice or citric acid.

Also, it is important to remember, heirloom tomatoes are no longer considered to be high enough in acidity without the use of lemon juice or 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

For additional tip, trick, and recipes on how to preserve foods grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest. Whether you are a novice or a seasoned home food preserver, this book has something for everyone. Learn how to can, ferment, dry, cure, freeze, and store raw the harvest as a sustainable homesteader would.

Copies of The Farm Girl's Guide to Preserving the Harvest can be purchased online at the following sites, Amazon, Barnes and Noble, Target, Walmart, Books a Million, and on my website.

Processing Times Based on Altitude | Steam Canning or Hot Water Bath Canning

Please note, a steam canner cannot be used for canning tomatoes. This particular type of canner can process foods which are less than 40 minutes.

Type of Pack	Jar Size	0 – 1,000 ft	1,001 – 3,000 ft	3,001 – 6,000 ft	6,001 – 8,000 ft	8,000 – 10,000 ft
Hot & Raw	Pint	35 mins	40 mins	45 mins	50 mins	55 mins
	Quart	45 mins	55 mins	60 mins	65 mins	70 mins

Processing Times Based on Altitude | Pressure Canning using a Dial Gauge Canner

Type of Pack	Jar Size	Processing Time	0 – 2,000 ft	2,001 – 4,000 ft	4,001 – 6,000 ft	6,001 – 8,000 ft	above 8,000 ft
Hot & Raw	Pint & Quarts	25 mins	11 PSI	12 PSI	13 PSI	14 PSI	15 PSI

Processing Times Based on Altitude | Pressure Canning using a Weighted Gauge Canner

Regardless of the altitude the processing time and weight are the same.

Type of Pack	Jar Size	Processing Time	Weight	0 – 2,000 ft	2,001 – 4,000 ft	4,001 – 6,000 ft	6,001 – 8,000 ft	above 8,000 ft
Hot & Raw	Pint & quart	25 mins	15 lbs

Printable Recipe Card – Canning Whole Tomatoes with Basil and Garlic

Yield: 7 quarts

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.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

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.