Canning Tomatoes, Simplified

I have little patience with scalding and peeling tomatoes before canning. So I have developed this system in which the trimmed and salted tomatoes are brought to a boil before placing in the Mason jars. This allows for even, confident and thorough heating of the fruit.

If the near-boiling fruit is then immediately placed in Mason jars and transferred to a canner with boiling water, the amount of time necessary for canning can be reduced to 15 minutes as opposed to the hour that many protocols specify.

Note that one must use tomatoes with normal acidity for this streamlined process. Low acid tomatoes will require longer processing.

The minimal heating time and the retention of the skin preserves more of the richness of the tomato flavor.

The one additional requirement is that you must blend the canned stewed tomatoes before using so that you do not get skins in your sauce which some might find offensive.


  • Sharp pairing knife
  • dish tubs to recieve trimmed tomatoes and trimmings
  • Balance to weight cut tomatoes
  • non-aluminum pot in which to weigh trimmed tomatoes
  • Stainless steel pot, at least 2.5 gallons with thick aluminum pad on the
  • bottom to disperse the heat (reduce the risk of burning)
  • 2 cup measure to dip stewed tomatoes
  • gloves
  • canning funnel
  • glass baking dish
  • seven clean flawless narrow mouthed Mason jars
  • seven Pristine domes and rims for the jars
  • Canner with canner rack and lid
  • Good heat source (I often do this on a propane stove outdoors since
  • Dish towel


At least 16 pounds of fresh fully ripe tomatoes. I only can Roma tomatoes because they have excellent flesh and flavor, and are more resistant to rot in the garden.

Tomatoes often come on during the most intense heat of the summer…


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