What are you doing with your San Marzano Tomatoes? After making sauce and juice, we are canning the rest whole to process later into delicious soups and chunky chili. Or maybe process into ketchup later.
They are simple and easy to can in a water bath. You add lemon juice to ensure they are acidic enough for water bath canning.
Printable recipe here:
eattravellife.com/can-whole-t...
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Ingredients
San Marzano tomatoes, washed
lemon juice
Instructions
Take the washed tomatoes and cut off the tops of the tomatoes.
Discard the tops and place the tomatoes into a pot.
Once you have filled the pot with tomatoes, fill with water and heat until the tomatoes blister.
Remove from the heat, placing the tomatoes into a bowl to cool so you can handle, but not cold.
Warm up water in the canner while processing tomatoes.
Remove the skins from the tomatoes and place them into sterilized jars.
We have found that if the tomatoes are slightly cool, you can squeeze the tomato from the bottom and it will slip out of the skin easily into the jar.
Fill the jars, leaving 1 inch head space.
Place 1 Tablespoon of lemon juice in each quart.
Wipe the rim with a clean wet sterile towel and place a seal on. Hand tighten the band onto the jar
Place the filled jars into the water bath canner.
Process the tomatoes 40 minutes for quarts, 35 minutes for pints, adjusting for your elevation if needed.
Turn off heat, allow the jars to sit 5 minutes and remove.
Check to make sure the jars have sealed (the seal will not pop when you push it in the middle).
Label and date the jars.
Store in your pantry until needed.
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