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Canned Tomatoes

By Paula Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 2 (1) Quart Jars



  • 4 to 6 lbs blanched, cored and peeled tomatoes
  • 4 tablespoons bottled lemon juice
  • 1 teaspoon salt
  • 2 (1 quart) Canning Jars with lids


Place tomatoes in a large saucepan, sprinkle with salt, and cover completely with water. Bring to a boil and let cook for 5 minutes. Sterilize jars and lids for 10 minutes in simmering water or in the dishwasher directly before using. Remove one at a time when ready to fill. Add 2 tablespoons lemon juice to each quart. Scoop tomatoes into the jars filling within 1/2 inch, then ladle the hot cooking liquid into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.

Makes 2 (1 quart) jars.

Serving Suggestion: Use these home-canned tomatoes in your favorite sauce or soup for a taste of summer throughout the year.