Garden-fresh tomatoes are a summertime treat, but if you preserve your tomatoes properly, you can enjoy them all year long—including in the dead of winter. Find a simple preserved tomato recipe, gather your short list of ingredients and follow the directions below to get summer flavours long after the warm weather's disappeared.
Boiling water in the canner usually takes a while, so get it started right away. Fill a very large pot that can accommodate jars (each must have space around it) with at least two inches of water to cover. This pot is used only for processing filled jars (use another large pot for cooking the preserves).
Make sure the jars and screw bands are perfectly clean; a cycle through an empty dishwasher is ideal. Always use fresh flat lids.
Get the good stuff ready to fill the jars! For tomatoes, core, blanch, then drop into ice water. Use a knife to pull the skin away easily.
Use a clean canning funnel and ladle to fill each jar. Always follow the recipe’s instruction for headspace (the space between the level of fruit and the sealing lid). Wipe jar rims with clean paper towel. Carefully place the flat sealing lid on top with a magnetic stick. Tighten the screw band only just enough for it to stay on the jar (it has to leave enough room for the air to escape).
Use canning tongs to carefully place the jars into the canner of boiling water. Filled jars must be covered by at least two inches of water. Start the timer on the processing when the water comes to a full rolling boil. Keep the water boiling for the entire processing time.
Let processed jars stand at room temperature for 24 hours. Check that lids have sealed properly by pressing them. They should be flat and not pop up. Any jars that haven’t sealed can be stored in the fridge and used within two weeks.
*You can find powdered and liquid pectin at hardware and grocery stores, especially in the summer. Use whichever the recipe calls for, as the two react differently.
Originally published 2017; Updated 2023.
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