How to Can Chopped Tomatoes

Canned Chopped Tomatoes

The Spruce / Molly Watson

  • Total: 100 mins
  • Prep: 30 mins
  • Cook: 70 mins
  • Yield: 6 Pints (18 servings)
Nutritional Guidelines (per serving)
47 Calories
1g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 Pints (18 servings)
Amount per serving
Calories 47
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Protein 2g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chopped tomatoes take a bit more time to can than whole peeled tomatoes, but the ready-to-use, almost-sauce results are a delight to open on a cold winter night. The method below is from Food in Jars, by Marisa McClellan. These tomatoes are quickly ​blanched in hot water, peeled, chopped, cooked down a bit, and jarred. Anyone with a surplus of ripe tomatoes can do it—the process takes some time but doesn't require any special skills.

When it comes to canning tomatoes, you want to use bottled lemon juice. While fresh lemon juice is ideal for nearly every other situation, bottled juice is preferable for canning because it has a consistent, standardized acid level that keeps the tomatoes edible.

Ingredients

  • 10 pounds tomatoes (ripe, whole Roma or other low-moisture tomatoes)
  • 6 tablespoons lemon juice (bottled)

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot or canning kettle of water to a boil.

  3. While the water comes to a boil, use a sharp knife to cut a small "x" in the bottom of each tomato.

  4. Place the tomatoes in the boiling water.

  5. After about a minute of cooking, lift them out with a slotted spoon. Immediately put the tomatoes into a large bowl of ice water or on a large baking sheet; this stops the internal cooking process.

  6. Once the tomatoes have cooled to the touch, use a sharp paring knife to remove the skins. They should slip right off after the blanching and ice bath.

  7. Chop the tomatoes, reserving as many of their juices as possible.

  8. Put the tomatoes and their juices in a large pot and bring to a boil. Reduce heat to maintain a simmer and cook, stirring frequently, until they thicken up. It should take about 30 minutes.

  9. To sterilize the jars, bring your canning kettle water back to a boil. Put the empty jars in the canning rack and boil them for 10 minutes.

  10. Then place the lids in the water separately for 10 minutes—this softens the sealant.

  11. Remove the jars from the water.

  12. While the water is boiling, put 1 tablespoon bottled lemon juice in each jar. Fill your jars evenly with the cooked tomatoes, leaving 1/2-inch of headspace at the top of the jars.

  13. Wipe the jars clean. Place the lids and rims on top of the jars, then set the jars in the canning rack. Lower them into the boiling water in the canning kettle and boil for 40 minutes.

  14. After removing cans from their water bath, place them on a counter to cool.

Tip

  • Keep your jars in a cool, dark place until ready to use.