Here is a canning method that is easier than the more commonly used water bath/pressure canner method. You can try the canning tomatoes in the oven. One of the advantages of this technique is that you do not need any special equipment besides your canning jars and the oven.

It is also easier to can the smaller tomato varieties, you just can them whole. This will save you lots of time that you can use for other important things around the homestead. The canned tomatoes can be used later in the year for anything from stews, pasta sauces and of course your soups.

Here’s What You’ll Need:

• Tomatoes
• Cookie Sheet
• Large Pot
• Plastic Container
• Canning jars with lids
• Canning salt
• Bath Towel
• Lemon juice (optional)

As with the other popular canning method, make sure you have sterilized jars ready before you begin. Dump all your tomatoes into a pot with boiling water for a maximum of five minutes. Don’t forget to preheat your oven to 250 degrees F. Remove your tomatoes from the boiling water straight into a container of cold water.

This will help detach the skins from the fruit. Peel off the skin and pack the inside flesh into the jars, topping off with some canning salt and lemon juice if preferred. Screw the lids onto the jars, and place the jars on the cookie sheet in the oven for about one hour and fifteen minutes. After which you leave the jars to cool off on the bath towel on your kitchen counter.

Follow step by step instructions & pictures on the Domestic Artiste blog, here…

Canning Tomatoes In The Oven Recipe

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