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Easy Classic Water Bath Canned Tomatoes Recipe with Basil and Garlic for Perfect Homemade Preserves

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A straightforward and honest recipe for preserving ripe tomatoes using a water bath canning method with fresh basil and garlic, capturing the essence of summer in a jar.

Ingredients

Scale
  • 10 pounds (4.5 kg) fresh ripe tomatoes (Roma or plum preferred)
  • 1 cup loosely packed fresh basil leaves (about 25 grams)
  • 6 garlic cloves, peeled and smashed
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1 tablespoon kosher or sea salt (optional)
  • Water (for water bath and adjusting consistency if needed)

Instructions

  1. Prep the Tomatoes (20 minutes): Wash tomatoes thoroughly under cool running water. Score a small “X” at the bottom of each tomato with a sharp knife. Prepare a large bowl of ice water and a large pot of boiling water.
  2. Blanch and Peel (15 minutes): Drop tomatoes into boiling water for 30-60 seconds until skins loosen. Transfer immediately to ice water bath. Peel skins off gently at the scored “X.”
  3. Prepare the Canning Jars (10 minutes): Sterilize jars by boiling them in hot water for 10 minutes. Keep jars hot until filling. Simmer lids in hot water without boiling.
  4. Combine Ingredients (10 minutes): Roughly chop peeled tomatoes and place in a mixing bowl. Add smashed garlic, torn basil leaves, salt, and lemon juice. Stir gently to combine.
  5. Fill Jars (15 minutes): Using a wide-mouth funnel, ladle tomato mixture into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula. Wipe rims clean.
  6. Seal and Process (20 minutes): Place lids and bands on jars, tighten bands fingertip tight. Submerge jars in water bath canner with at least 1 inch of water above jars. Boil and process for 40 minutes.
  7. Cool and Store (10 minutes + overnight): Remove jars with jar lifter and place on towel to cool undisturbed for 12-24 hours. Check seals by pressing lid centers. Store sealed jars in a cool, dark place.

Notes

Use firm, ripe tomatoes for best results. Do not skip lemon juice to ensure safe acidity. Maintain 1/2 inch headspace in jars. Remove air bubbles before sealing. Process jars for full 40 minutes. Label jars with date and contents. Cool jars undisturbed to ensure proper sealing. If foam forms during filling, skim it off. If a jar doesn’t seal, refrigerate and use within a week or reprocess with a new lid within 24 hours.

Nutrition

Keywords: canned tomatoes, water bath canning, homemade preserves, basil, garlic, tomato canning, preserving tomatoes, easy canning recipe

Find it online: https://freshforkful.com/easy-classic-water-bath-canned-tomatoes-recipe-with-basil-and-garlic-for-perfect-homemade-preserves/