Summer
Grandma's Canned Tomatoes
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13 Reviews
susi
September 7, 2020
great recipe, one thing to mention, as I've never before peeled a tomato. Boil for thirty seconds to one minute. I made soup with my first batch!
Martha P.
August 22, 2020
Not happy that there is not a printer icon, I don’t want to print 12 pages either🤷♀️I like. the process!!
Lorraine
August 24, 2018
I have been making these tomatoes for the last couple of years. They are consistently excellent. I like to add a Tbs of Herbs de Provence and a sprig of fresh basil for interest. Thanks. Grandma certainly knew how to can!
Joleen L.
July 16, 2018
You don't add any liquid in the jars? All the other recipes I have add water or a water brine after you fill the jars. Did that step get left out, or do I process these jars with just the tomatoes and the lemon and salt?
Gyee
September 14, 2019
I know this message is over a year ago, but it should be addressed for people using this recipe. You don't need to add any additional water, you pretty much pack the jars with as many tomatoes as you can, so the juices will flow. In fact we often remove juice to get more tomatoes in.
Also, another tip is to remove the seed from your tomatoes. After we peel, we run our fingers through each cavity to get out about 80% of the seeds. The reason, this is what becomes bitter, and when removed your canned tomatoes tend to be sweeter.
Also, another tip is to remove the seed from your tomatoes. After we peel, we run our fingers through each cavity to get out about 80% of the seeds. The reason, this is what becomes bitter, and when removed your canned tomatoes tend to be sweeter.
Droplet
May 22, 2011
Hi Kelsey,we also can tomatoes every August and we also add about 1/2 tsp sugar per quart jar. It doesn't really affect the taste since I still need to add some when making pasta sauce to mellow the acidity, but my dad insists that it is an extra way to ensure preservation since sugar, too, is a preserver.
Kelsey B.
August 24, 2009
Thanks for the comments. We've always used fresh lemon juice but I am sure RealLemon is a great idea and would work beautifully! Thanks for the tip!
MrsWheelbarrow
August 23, 2009
Hi Kelsey, I can a lot of tomatoes, too, and from what I understand, the USDA now recommends using RealLemon (or something like it) juice instead of fresh lemon juice, in order to assure the acidity is sufficient for safety. Just my two cents! Cheers, Cathy
Gyee
September 14, 2019
This is absolutely correct, they are finding that due to fresh lemons not being consistent in acidity, it's best for bottled lemon juice, which is more constant.
Emmett D.
October 1, 2019
And the bottled lemon juice requirement has doubled to 2 tablespoons per quart for the same reason - the large variation in acidity of modern tomato varieties.
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