Easy canning recipes for peak summer garden tomatoes?

There’s nothing quite like the taste of a sun-ripened, peak-season tomato from your garden. As summer draws to a close and your vines groan under the weight of a bountiful harvest, the thought inevitably turns to preservation. How can you capture that incredible flavor to enjoy long after the last frost? Canning is the answer, and it’s simpler than you might think! This guide will walk you through easy canning recipes perfect for transforming your garden’s red gold into pantry staples.

Why Can Your Summer Tomatoes?

Canning tomatoes isn’t just a traditional practice; it’s a smart way to enjoy the freshest flavors year-round. Store-bought canned tomatoes, while convenient, often lack the vibrant taste and firm texture of homegrown varieties. By canning your own, you control the ingredients, avoid unwanted additives, and save money. Plus, there’s immense satisfaction in seeing your pantry shelves stocked with jars of your own delicious produce.

Essential Preparations for Successful Canning

Before diving into recipes, ensure you have the right equipment and understand basic safety. You’ll need a large water bath canner with a rack, canning jars (pint or quart), new lids, rings, a jar lifter, a funnel, and a headspace tool. Always start with sterilized jars – you can run them through a dishwasher or immerse them in simmering water for 10 minutes.

Selecting the right tomatoes is key. Choose firm, ripe, unblemished tomatoes. Wash them thoroughly. For most canning recipes, you’ll need to peel and core them. Blanching is the easiest way to peel: drop tomatoes into boiling water for 30-60 seconds, then immediately transfer to an ice bath. The skins will slip right off. Core them afterwards.

Recipe 1: Simple Crushed Tomatoes

Crushed tomatoes are incredibly versatile, forming the base for countless pasta sauces, stews, and chilis. This recipe captures their pure, fresh flavor with minimal effort.

Ingredients:

• Fresh, ripe tomatoes (approximately 2.5-3 lbs per quart jar)
• Bottled lemon juice or citric acid (1 tbsp lemon juice or 1/4 tsp citric acid per pint; 2 tbsp lemon juice or 1/2 tsp citric acid per quart)
• Salt (optional, 1/2 tsp per quart)

Instructions:

1. Wash, core, and peel your tomatoes. Chop them into large chunks.
2. Place chopped tomatoes in a large pot and bring to a boil. Reduce heat and simmer for 10-15 minutes, crushing them gently with a potato masher or spoon as they soften.
3. Add lemon juice or citric acid to each sterilized jar. If using salt, add it now.
4. Ladle hot crushed tomatoes into hot jars, leaving 1/2 inch headspace. Remove air bubbles.
5. Wipe jar rims clean, place new lids, and screw on rings finger-tight.
6. Process in a boiling water bath canner for 35 minutes for pints, 45 minutes for quarts (adjust for altitude).

Recipe 2: Diced Tomatoes for Everyday Use

Diced tomatoes are perfect for adding texture and flavor to soups, casseroles, and salsas. The process is very similar to crushed, just with a different chop.

Ingredients:

• Fresh, ripe tomatoes (approx. 2.5-3 lbs per quart jar)
• Bottled lemon juice or citric acid (1 tbsp lemon juice or 1/4 tsp citric acid per pint; 2 tbsp lemon juice or 1/2 tsp citric acid per quart)
• Salt (optional, 1/2 tsp per quart)

Instructions:

1. Wash, core, and peel your tomatoes. Dice them into 1/2 to 1-inch pieces.
2. You can either pack them raw into jars (raw pack) or heat them gently in a pot first (hot pack). For raw pack, fill jars with diced tomatoes, pressing gently to remove air and create liquid. For hot pack, simmer diced tomatoes in a pot for 5 minutes before jarring.
3. Add lemon juice or citric acid to each sterilized jar. If using salt, add it now.
4. Ladle hot diced tomatoes into hot jars, leaving 1/2 inch headspace. Remove air bubbles.
5. Wipe jar rims clean, place new lids, and screw on rings finger-tight.
6. Process in a boiling water bath canner for 35 minutes for pints, 45 minutes for quarts (adjust for altitude).

Recipe 3: Rich Tomato Sauce or Puree

Making your own tomato sauce from scratch guarantees an unparalleled depth of flavor. This recipe is slightly more involved but incredibly rewarding.

Ingredients:

• Very ripe tomatoes (e.g., Roma or paste tomatoes, about 25-30 lbs for 7 quarts of sauce)
• Bottled lemon juice or citric acid (as above per jar)
• Optional additions for flavor: onion, garlic, herbs (add to sauce before processing, ensure tested recipe if adding low-acid ingredients in large amounts)
• Salt (optional)

Instructions:

1. Wash, core, and roughly chop tomatoes. For a smoother sauce, you may want to remove skins and seeds using a food mill after initial cooking.
2. Place chopped tomatoes in a large pot and bring to a simmer. Cook down, stirring frequently, until desired thickness is reached (this can take several hours). If adding onions/garlic, sauté them first and add to tomatoes.
3. Carefully run the cooked tomatoes through a food mill or blend with an immersion blender for a smoother consistency. Return to pot and reheat to a simmer.
4. Add lemon juice or citric acid to each sterilized jar.
5. Ladle hot tomato sauce into hot jars, leaving 1/4 inch headspace. Remove air bubbles.
6. Wipe jar rims clean, place new lids, and screw on rings finger-tight.
7. Process in a boiling water bath canner for 35 minutes for pints, 40 minutes for quarts (adjust for altitude).

Canning Safety and Best Practices

Always follow tested canning recipes and guidelines from reputable sources (like the USDA or Extension offices). Proper acidity (achieved with lemon juice or citric acid for tomatoes) and correct processing times are crucial for safety and preventing spoilage. After processing, let jars cool undisturbed for 12-24 hours. Check seals: lids should be concave and not flex when pressed. Any unsealed jars should be refrigerated and consumed within a few days. Store sealed jars in a cool, dark place for up to 18 months.

With these easy canning recipes, you can transform your summer garden’s abundance into a pantry full of flavorful possibilities. Imagine opening a jar of your own crushed tomatoes in the dead of winter, bringing the taste of summer sunshine back to your table. Happy canning!