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Easy Water Bath Canned Whole Peeled Roma Tomatoes

water bath canned whole peeled Roma tomatoes - featured image
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A simple and approachable recipe for home-canned whole peeled Roma tomatoes using a water bath method that preserves the fresh summer flavor year-round.

Ingredients

Scale
  • 10 pounds fresh Roma tomatoes, ripe but firm
  • 1/4 cup bottled lemon juice per quart jar
  • 1 teaspoon salt per quart jar (optional)
  • Water for blanching and water bath processing
  • Optional: fresh basil or dried herbs for flavor
  • Optional: citric acid powder (1/2 teaspoon per quart jar as lemon juice substitute)

Instructions

  1. Wash jars and lids in hot soapy water. Place jars in canner or stockpot filled with hot water to keep warm (10 minutes).
  2. Rinse Roma tomatoes thoroughly. Score a small ‘X’ on the bottom of each tomato with a paring knife (10 minutes).
  3. Bring a large pot of water to a rolling boil. Submerge tomatoes in batches for 30-60 seconds until skins start to peel at scored edges. Transfer immediately to an ice water bath to stop cooking (15 minutes).
  4. Once cooled, gently peel off skins starting at the ‘X’. Trim any bruised spots (15-20 minutes).
  5. Add 1/4 cup lemon juice and 1 teaspoon salt (optional) to each quart jar. Pack peeled tomatoes tightly, leaving 1/2 inch headspace. Use a non-metallic spatula to release air bubbles. Wipe rims clean (20 minutes).
  6. Place lids and rings on jars, tightening rings fingertip tight (5 minutes).
  7. Place jars in canner or stockpot with boiling water covering jars by at least 1 inch. Process for 45 minutes for quarts, adjusting for altitude. Keep water at a gentle boil during processing (45 minutes).
  8. Remove jars with jar lifter and place on a towel to cool for 12-24 hours. Check seals, label, and store in a cool dark place (1 day).

Notes

Use bottled lemon juice for consistent acidity and safe canning. Do not skip scoring tomatoes to ease peeling. Maintain a steady boil during processing to ensure proper sealing. Let jars cool undisturbed to avoid seal failure. If a jar doesn’t seal, refrigerate and use within a week or reprocess with new lids.

Nutrition

Keywords: canned tomatoes, water bath canning, Roma tomatoes, home canning, preserved tomatoes, homemade canned tomatoes, tomato preserving

Find it online: https://sagestirs.com/easy-water-bath-canned-whole-peeled-roma-tomatoes-recipe-for-perfect-homemade-canned-tomatoes/