Organic Emily

Homemade Canned Tomatoes

Homemade Canned TomatoesA much healthier and inexpensive alternative to store bought canned tomatoes.  This recipe is simple, but just takes a bit of time.  A day of canning tomatoes is always worth the year’s supply!  I usually by 3 large boxes from the farmer’s market to produce 30 quarts.  We go through a lot of tomatoes through the year, using it in soup, chili and stews.


Fresh tomatoes

1/4 teaspoon sea salt

Blanch the tomatoes in boiling water for 1-3 minutes depending on how ripe the tomatoes are.  Remove skin and core.  Cut in to quarters and tightly pack into clean quart size glass jars.  Place in hot water bath.  I like to have water boiling to add to the bath to keep it warm.  Just before putting the lids on add the salt.  Depending on how large your processor is you should be able to fit 5-6 quarts inside.  Process for 45 minutes.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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