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Canning: Roasted Tomatoes

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  • Complexity: easy
  • kcal: Cal: 42, Tot Fat: 0g, Sat Fat: 0g, Unsat Fat: 0g, Chol: 0mg, Sod: 11 mg, Carb: 9 g, Diet Fib: 3 g, Prot: 2 g,
Canning:  Roasted Tomatoes

Roasting tomatoes before canning them intensify their flavor. It also prevents the pulp and liquid from separating as often happens with raw-pack home canned tomatoes.


  • 1 Tbsp. Lemon Juice or Vinegar per pint or 1/4 teaspoon citric acid
  • 2 lbs. Tomatoes
  • Step by Step Directions

    1. Preheat your oven's broiler. Cut off the stem ends of the tomatoes.

      Arrange the tomatoes in a single layer on a baking sheet. Place under the broiler and broil until the tomatoes start to show blackened spots but are not burnt. Use tongs to turn the tomatoes over and put them back under the broiler until the other sides of the tomatoes start to char.

      Rub the skins off the tomatoes. Don't worry about getting every bit of skin off. Squish out most of the seed gel, but again, don't worry about getting every seed out.

      Pack the tomatoes into clean canning jars. Add 1 tablespoon lemon juice or vinegar per pint jar, sprinkling it in as you pack in the tomatoes. This is not for flavoring: it is a safety issue and you need the additional acid in there to safely can the tomatoes without a pressure canner.

      Press down on the tomatoes with the back of a spoon to release any air bubbles. Leave 1/2-inch headspace between the tomatoes and the rim of the jar.

      Secure the canning lids. Process the jars in a boiling water bath for 35 minutes (adjust the canning time if you live at a high altitude).

      Makes 1 pint (recipe may be multiplied to accommodate the number of pints you need)

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