Go Back
+ servings
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


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


  • 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


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.


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