Canning Tomatoes With Basil and Garlic

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.

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 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

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 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 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.
  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 an 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 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 seasoned home food preserver my 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

Preserving the Harvest - My New Book!

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

Type of PackJar Size0 – 1,000 ft1,001 – 3,000 ft3,001 – 6,000 ft6,001 – 8,000 ft8,000 – 10,000 ft
Hot & RawPint35 mins40 mins45 mins50 mins55 mins
Quart45 mins55 mins60 mins65 mins70 mins
Hot water bath and Steam Canner

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

Type of PackJar SizeProcessing Time0 – 2,000 ft2,001 – 4,000 ft4,001 – 6,000 ft6,001 – 8,000 ftabove 8,000 ft
Hot & RawPint & Quarts 25 mins11 PSI12 PSI13 PSI14 PSI15 PSI
Processing time Based on Altitude

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 PackJar SizeProcessing TimeWeight0 – 2,000 ft2,001 – 4,000 ft4,001 – 6,000 ft6,001 – 8,000 ftabove 8,000 ft
Hot & RawPint & quart25 mins15 lbs
Processing time Based on Altitude

Printable Recipe Card – Canning Whole Tomatoes with Basil and Garlic

To make things easier, enjoy this printable recipe card for your convenience!
Print Recipe
5 from 1 vote

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

Canning tomatoes with basil and garlic is the tip of the iceberg when it comes to preserving tomatoes. Give the other preserving recipes mentioned here a try before the summer garden comes to a close.

canning tomatoes with basil and garlic
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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.

  4. Dolce says

    Why does the recipe say “bottled lemon juice”? I have a whole tree of juicy lemons I would rather use. Is there a reason why I shouldn’t? Thanks!

    • Ann Accetta-Scott says

      Hi there, bottled lemon juice is higher in acidity than fresh lemons. When it comes to tomatoes (since it has been proven they are on the boarder of being low in acidity these days) I prefer to use and recommend bottled lemon juice. I have quite a few articles on my website for preserving lemons if you need a few.

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