Canned Tomatoes on the Stove: a simple and easy recipe
Canned Tomatoes for an Abundance of Tomatoes
Have you ever wondered how to make canned tomatoes on the stove? I’ve always wanted to know how to do it, but I don’t own a pressure cooker and haven’t known a simple or easy way to do it. This past year, my mother-in-law gifted me her large canning pot that goes on the stove. I no longer had a choice. It was time to learn.
I’ve been trying to improve some of my homemaking skills over the last few years, both in the home and in the garden. For years, I’ve grown tomatoes in a container. And if that’s all the space you have, it works! In Rome, growing tomatoes on the balcone was worth it. All summer, it was a gift to be able to enjoy fresh tomatoes.
Like most people in 2020, I planted a real garden. It’s not large. In fact, the idea came out of a problem area on the side of my home. The space was overgrown with weeds and no grass. The area had been forgotten by the previous owner. I made a few container beds with repurposed bricks, filled it with compost, and began starting seeds indoors during the winter months.
To say that I love having my own orto would be an understatement. It helps me to enjoy slow living. I grow the simple things like blackberries, basil, sage, thyme, peppers, onions, squashes, melons, eggplant, and tomatoes. This year has proven to be an amazing year for tomatoes.
In fact, I have had sooooo many tomatoes this summer that I’ve been a bit overwhelmed. I’ve been making Caprese salad and bruschetta on repeat. But, even with all the tomato-based dishes I’ve been preparing, there has still been an abundance of tomatoes. The task at hand? Learning to can tomatoes on the stove in a simple and easy way.
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Passing on a Recipe
I love that older, Italian women pass on these kinds of simple traditions of the home to the next generation. Gathering together in the kitchen. Talking. Laughing. Sharing tips and skills.
My grandmother taught me how to make her own jams and jellies. I cherish those memories I have with her in her little cucina. It makes me nostalgic just thinking about it.
I believe that food is worth preserving—and that the methods and skills themselves are worth preserving, too!
Uses for Canned Tomatoes
There are so many ways to use canned tomatoes. If you go to the trouble of growing your own tomatoes during the warm months, it’s worth saving them to use throughout the cold season. You’ll enjoy “garden fresh” tomatoes all year long. Plus, if you grow organic, heirloom tomatoes like I do, you know the kind of quality you are putting into your body.
What can you do with the canned tomatoes? You can use them to make L’Amatriciana, add them to your ragù, or use them to make sauce for your pizza. This recipe is super simple and easy. No stress. No one needs more of that!
How to Make Canned Tomatoes on the Stove
Clean Equipment
The first thing you’ll need to do is sterilize your jars and lids. I like to use new lids and rings.
Preparing Tomatoes
You can can the tomatoes whole, crushed, halved, or even stewed. For each pint of canned tomatoes, you’ll need about 1–1 ½ pounds of ripe tomatoes. Be sure to wash the tomatoes with cold water before you begin.
Step 1: Sterilize the Jars
Simply wash the empty canning jars in hot, soapy water, and then rinse. Place the jars in the boiling-water canner on the stove. Make sure the water covers the jars and allow the water to simmer in hot water for about 10 minutes. You don’t need to boil the lids and rings. But, do be sure to wash in the soapy water and rinse.
Step 2: Peel the Tomatoes
Take your rinsed tomatoes and place them in boiling water for about thirty seconds or until the skins begin to split. Use a ladle to remove them and carefully remove the skin. At this point, you can dice your tomatoes, leave them whole, or crush them. What you choose may depend on the kind of tomato you are working with. I grew Roma and the Principe Borghese variety this year. Note that if you want to make true passata, you'll need to cook your crushed tomato sauce (seeds removed) on the stove to boil off the excess water before Step 3.
Step 3: Fill the Jars with the Tomatoes
Fill your sterilized jars with your tomatoes using a funnel and 1 Tbsp lemon juice and ¼ tsp of salt to each pint-sized jar. The lemon juice is what raises the acidity to make sure the canning is safe. Take a clean, plastic knife to remove all the air bubbles from the edges of the jar. Be sure to leave about ½ inch of space at the top of each jar as well to allow for proper sealing during the process.
Step 4: Seal and Can the Jars
Once you have your jars filled, you can truly “can” the jars. Clean the rim of each jar, place the lid on top, and tightly screw the band onto the jar. Place the jars into your canning pot, making sure the jars have enough room and aren’t touching. The water should cover the jars by 1–2 inches. Cover the pot with the lid and let the water come to a roaring boil and allow it to boil for about 40–45 minutes.
Step 5: Double-check the Seal
Remove the jars using a jar lifter tool and set aside. Allow the jars to cool completely for 12–24 hours. Once cooled, you can check to be sure that each jar has a proper seal. Press the center of each lid to see if there is a “pop.” You may be able to even hear some of the jars making a popping sound as they are cooling. If any of your jars do not seal completely, you can keep them in your refrigerator for three days. Be sure to label and date your jars and store in a cool, dry place. Use your canned tomatoes within one year for best quality.
I hope you enjoy this simple and easy recipe for canning tomatoes. If you decide to can your own pomodori, I would love to hear about it.
Buon appetito e buona fortuna!
xx Sommer
Recipe: Canned Tomatoes on the Stove
This is a simple and easy recipe for canned tomatoes. Enjoy "garden fresh" tomatoes all year long.
Ingredients
Garden Fresh Tomatoes
Fine Sea Salt
Lemon Juice
Supplies
Pint-sized Canning Jars
Canning Pot for the Stove
Canning Jar Holder
Oven Mitts