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Canning Tomatoes From the Garden

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Canning Tomatoes from the Garden.
Home Canned Tomatoes from the Garden
Canning tomatoes is not as straight forward as when I was a kid, ohhhhh so many years ago. One reason is that newer tomato types are not as high in natural acid. This can be remedied by adding acid to the jar, putting you back to where you want things to be, for water bath canning.

But, I have a glass top stove and the traditional water bath canner with the circular groves in the bottom, does not work well on a glass top stove. I also have a pressure canner and while I know that you don't have to can tomatoes in a pressure canner, there is no rule you cannot.....

So today we canned tomatoes in the pressure canner. This is a real act of faith on my part. My own dear mother was scared to death of a pressure canner. She owned them, she never used them. I have used them so little myself, that I decided it was time enough to get comfortable and let go of the old thoughts about pressure cooker and canners. You know the urban myth about them just blowing up for no reason what so ever.....

Keep in mind this is a process more than a recipe, because exact measurements are hard to come by when processing produce from your own garden. Also don't be intimidated about canning, folks have been canning and eating what they can for decades. It is a skill, yes. But not one that cannot be learned, and it will provide your family with wonderful foods to enjoy and a great deal of pride for that special one that does the canning!

Canned tomatoes

ripe tomatoes
5% white vinegar
sea salt
boiling water
pint canning jars, rings and dome lids

Wash tomatoes, remove the stem and dice (you may slip the peel* if you desire, I left it on).

Carefully spoon into jars, packing lightly.

To the top of each jar with 1 T white vinegar and 1 t sea salt.

Add boiling water to cover. leaving 1/2 inch head space.

Wipe top of jar, attach dome and ring. Screwing on firmly but not tight.

Add jars to the Pressure canner, secure lid and bring pressure up to 11 pounds. Process for 10 full minutes. Remove canner (do not open) from flame and let pressure drop naturally. When pressure has dropped, open and remove jars.

Verify that jars are sealed. Wipe with a damp cloth, remove ring and label the dome lid for contents in the jar and date of processing.

You might enjoy a jar of these tomatoes in this recipe for Stovetop Cabbage Rolls.


* to slip the peel, drop whole tomatoes into boiling water, let stand one minute, drain and slip the peel right off the tomato.

This is a cross-post from such a busy backyard.

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  1. good for you !!!
    I am terrified of the pressure cooker, I still remember our blowing up in our kitchen when I was twelve, my Mum seriously burned and my Dad spent days scraping the guk of walls furniture floor and doors, what a mess,
    still makes me quiver to this day,

  2. I remember trying to can on a glasstop stove, not fun. Those tomatoes sure will taste good this winter!


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