Home Canned Italian-style Tomatoes

Barry is back in the kitchen . . . canning tomatoes. This time he made a batch of Italian-style tomatoes that will be perfect for soups and as spaghetti sauce.

Home Canned Italian-style Tomatoes   Makes 6 to 8 pints 

About 20 tomatoes, cored and peeled

1 to 1 ½ cups chopped peppers

1 to 1 ½ cups chopped onions

4 to 5 garlic cloves, minced

2 to 3 bell peppers

2 tablespoons tomato paste

1 ( 8 oz.) can tomato sauce

Fresh parsley, rosemary, thyme & sage (about 1 cup total) 

1 teaspoon granulated sugar

Salt & pepper to taste + dried Italian seasoning if desired

Cut an X in the bottom of tomatoes (for easy peeling) and then we blanch (add to a pot of boiling water for a couple of minutes, just until their skins started to break). Plunge them into cold water; peel (skins should just slip off.  Combine all ingredients in a large pot; bring to a boil and simmer for 20 to 30 minutes. Use a potato masher to break up mixture slightly. Pour into sterilized jars, seal and process in a water bath -- 20 minutes for pint jars @ 0 to 1,000’ altitudes).

For detailed instructions and guidelines for safe home canning, from jar sterilization to choosing the right canning method (water bath vs. pressure cooking) to testing jar seals, go to the USDA Complete Guide to Home Canning and Preserving.

Recipe without photos . . .

Home Canned Italian-style Tomatoes   Makes 6 to 8 pints 

About 20 tomatoes, cored and peeled

1 to 1 ½ cups chopped peppers

1 to 1 ½ cups chopped onions

4 to 5 garlic cloves, minced

2 to 3 bell peppers

2 tablespoons tomato paste

1 ( 8 oz.) can tomato sauce

Fresh parsley, rosemary, thyme & sage (about 1 cup total) 

1 teaspoon granulated sugar

Salt & pepper to taste + dried Italian seasoning if desired

Cut an X in the bottom of tomatoes (for easy peeling) and then we blanch (add to a pot of boiling water for a couple of minutes, just until their skins started to break). Plunge them into cold water; peel (skins should just slip off.  Combine all ingredients in a large pot; bring to a boil and simmer for 20 to 30 minutes. Use a potato masher to break up mixture slightly. Pour into sterilized jars, seal and process in a water bath -- 20 minutes for pint jars @ 0 to 1,000’ altitudes).

For detailed instructions and guidelines for safe home canning, from jar sterilization to choosing the right canning method (water bath vs. pressure cooking) to testing jar seals, go to the USDA Complete Guide to Home Canning and Preserving