Capture the essence of summer by oven canning tomatoes. This simple method ensures you have ripe, flavorful tomatoes all year round. Follow our step-by-step guide.

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Learn how to oven can tomatoes with our easy, step-by-step guide. Preserve fresh tomatoes to enjoy their rich flavor throughout the year.

Introduction

Tomatoes are the epitome of summer’s bounty, bursting with flavor and nutrients. As the season wanes, preserving these juicy gems becomes a priority for many home cooks. Canning tomatoes is a time-honored tradition that allows you to enjoy the taste of summer all year round. While traditional water bath or pressure canning methods are popular, oven canning offers a convenient and less intimidating alternative. This method utilizes the consistent heat of an oven to seal jars of tomatoes effectively, ensuring they remain fresh and delicious for months. Perfect for beginners and seasoned preservers alike, oven canning is an excellent way to capture the vibrant taste of ripe tomatoes without the need for specialized equipment. Whether you plan to use your canned tomatoes in soups, sauces, or stews, this technique will save you time and space in your kitchen. Follow along as we guide you through the process, step by step, to ensure your tomatoes are perfectly preserved and ready to enhance your favorite recipes.

Ingredients

• 10 pounds of ripe tomatoes
• 1 tablespoon lemon juice (per pint jar)
• 1 teaspoon salt (optional, per pint jar)
• Sterilized canning jars with lids and bands

Directions

1. Preheat the Oven: Set your oven to 250°F (121°C).
2. Prepare Tomatoes: Wash tomatoes thoroughly. Remove stems and any blemishes. Blanch tomatoes in boiling water for 1 minute, then transfer to ice water. Peel off the skins.
3. Sterilize Jars: Place jars in the oven for 10 minutes to sterilize.
4. Fill Jars: Add lemon juice and salt to each jar. Pack peeled tomatoes into jars, leaving 1/2 inch of headspace. Use a spoon to remove air bubbles.
5. Seal Jars: Wipe rims with a clean cloth. Place lids and bands on jars, securing them loosely.
6. Bake: Place jars on a baking sheet and bake in the oven for 1 hour.
7. Cool Down: Turn off the oven and leave jars inside to cool gradually for 30 minutes.
8. Check Seals: Remove jars from the oven and let them cool completely. Check that lids are sealed by pressing the center of each lid; it should not pop back.

How to Prepare

1. Blanching: Start by blanching the tomatoes. This process makes peeling easier. Boil water in a large pot, and prepare an ice water bath. Immerse the tomatoes in boiling water for about a minute, then quickly transfer them to the ice water. The skins should peel off easily.
2. Sterilizing Jars: While the tomatoes are cooling, sterilize your jars. Place the jars in a preheated oven at 250°F (121°C) for 10 minutes.
3. Packing Tomatoes: Once the jars are sterilized, add a tablespoon of lemon juice and a teaspoon of salt to each pint jar. Pack the peeled tomatoes tightly into the jars, ensuring you leave 1/2 inch of headspace. Use a spoon to remove any air bubbles.
4. Sealing and Baking: Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw the bands on until they are fingertip tight. Place the jars on a baking sheet and put them in the oven. Bake at 250°F (121°C) for 1 hour. After baking, turn off the oven and let the jars cool inside for an additional 30 minutes.
5. Final Cooling: Remove the jars from the oven and let them cool completely on a towel or cooling rack. Check the seals by pressing the center of the lids. If sealed properly, the lids will not pop back when pressed.

Preparation Time

• Blanching and Peeling: 20 minutes
• Sterilizing Jars: 10 minutes
• Packing and Sealing: 20 minutes
• Baking and Cooling: 1 hour 30 minutes
• Total Time: Approximately 2 hours 20 minutes

Servings

This recipe yields about 5-6 pint jars of canned tomatoes, depending on the size of the tomatoes and how tightly they are packed.

FAQs

1. Can I use this method for other vegetables? Yes, but the oven canning times and temperatures might vary. Always refer to specific guidelines for each type of vegetable.

2. Is oven canning as safe as water bath canning? When done correctly, oven canning is safe. However, it’s less commonly recommended by food safety experts compared to water bath or pressure canning.

3. Can I add herbs and spices to the jars? Yes, you can add herbs and spices. Just ensure they are dried and not fresh to avoid introducing excess moisture.

4. How long do canned tomatoes last? Properly sealed and stored in a cool, dark place, canned tomatoes can last up to one year.

5. What if a jar doesn’t seal properly? If a jar doesn’t seal, refrigerate it and use the tomatoes within a week, or reprocess them within 24 hours.

Conclusion

Oven canning tomatoes is an excellent way to preserve the vibrant taste of summer for year-round enjoyment. This method is straightforward, requiring minimal equipment and effort. By following these detailed steps, you can ensure your tomatoes are safely and deliciously preserved. Not only will you save money by reducing food waste, but you’ll also have the convenience of ready-to-use tomatoes for your favorite recipes. Imagine the delight of adding home-canned tomatoes to winter soups, stews, and sauces, bringing a burst of summer freshness to your meals. Whether you are a seasoned canner or a novice looking to try something new, oven canning offers a reliable and rewarding way to preserve your harvest. So gather your tomatoes, fire up your oven, and start canning! Your pantry—and your taste buds—will thank you.