Canning Tomatoes: Fresh Garden to Spaghetti Sauce!

Aug 28

There’s nothing better than adding fresh garden flavor to your meals year-round. Tonight’s spaghetti sauce can taste just like summer, even in the middle of winter—because today we’re canning tomatoes straight from the garden.

Step 1: Harvest and Prep

First things first: head out to the garden and gather those ripe tomatoes. Once inside, give them a good wash and cut them into cubes.

Step 2: Prep Your Jars

While you’re chopping, get your mason jars ready. Wash and sanitize them well—clean jars make all the difference when preserving food.

In each quart jar, add 2 tablespoons of lemon juice. Tomatoes need a little extra acidity to stay safe during storage, and lemon juice does the trick.

At the same time, put a pot of water on the stove to boil. You’ll use this in just a bit.

Step 3: Fill the Jars

Once your tomatoes are cubed, scoop them directly into the jars with lemon juice. Pack them in, leaving a little headspace at the top. Pour that boiling water over the tomatoes until the jars are full.

Run a spatula or butter knife down the sides to release any air bubbles. Wipe the rims clean with a little vinegar, then place the lids and bands on snugly.

Step 4: Processing in the Canner

Now it’s time for the pressure canner. I know—it can feel intimidating. But with practice, it becomes second nature.

For my batch, I process at 10 pounds of pressure for 10 minutes. The key is to start your timer once the pressure valve begins rocking steadily.

You can also use a water bath canner if you prefer. In that case, process pints for 40 minutes and quarts for 45 minutes. And if you live above 1,000 feet, you’ll need to adjust for altitude (always check a reliable canning guide for exact times).

Step 5: Cooling and Storing

Once processing is finished, carefully remove the canner from the heat and let it cool down naturally. Don’t rush this step. When the safety valve drops, it’s safe to open.

Take out the jars (careful—they’ll be boiling hot!) and set them on a towel to cool. Once sealed and cooled, store your jars in a cool, dark place like a basement or pantry.

And that’s it—you now have garden-fresh tomatoes ready to use for soups, sauces, and stews all year long.