How to Can Roasted Tomatoes: A Fun, Easy Guide for Beginners!
So, you’ve grown a bumper crop of juicy tomatoes, and now you want to preserve that garden-fresh flavour all year long. The solution? Home-canned roasted tomatoes! If canning sounds intimidating, don’t worry—you don’t need fancy equipment or a culinary degree to get started. In this guide, I’ll show you how to water bath can roasted tomatoes, with plenty of humour and encouragement to keep it fun and stress-free.
Why Roast Your Tomatoes Before Canning?
Roasting tomatoes before canning brings out their natural sweetness and adds a rich, smoky flavour. Think of it as giving your tomatoes a flavour upgrade! Roasted tomatoes are perfect for pasta sauces, soups, or just eating straight from the jar (no judgment here!).
What You’ll Need:
Fresh, ripe tomatoes (Roma, cherry, beefsteak—use what you have!)
Salt, and optional herbs (like basil or thyme)
Baking sheets
Water bath canner (or a large stockpot with a rack)
Canning jars, lids, and rings
Lemon juice or citric acid (important for safety!)
A colander (for draining the tomatoes)
Jar lifter
Step-by-Step: Canning Your Roasted Tomatoes
Step 1: Prepping the TomatoesStart by washing your tomatoes and removing any stems or blemishes. Arrange them on a baking sheet. Sprinkle with salt, and if you’re feeling fancy, toss on some fresh garlic or herbs for extra flavour.
Pro Tip: Mix and match tomato varieties for a more complex flavour in your jars!
Step 2: Roasting the TomatoesPreheat your oven to 400°F (200°C) and roast the tomatoes for about 30-40 minutes, or until they’re soft and caramelised. Your kitchen will smell like an Italian trattoria—so don’t be surprised if you start getting hungry!
Step 3: Draining the Tomatoes (Don’t Waste That Water!)Once your tomatoes are roasted, place them in a colander to drain off the excess water. This step helps concentrate the flavour of your tomatoes, making them even richer for canning. But here’s the pro move: don’t throw away that flavourful tomato water! It’s packed with flavour and perfect for using in rice, soups, or even in your sourdough starter. It’s like liquid gold—seriously, you’ll want to use it in everything.
Pro Tip: Use that drained tomato water to cook rice, make soups, or add it to your sourdough—it’s outstanding!
Step 4: Prepping the Canning GearWhile your tomatoes are draining, get your canning equipment ready. Fill your water bath canner (or large stockpot) with enough water to cover your jars by at least an inch, and start heating it up. You’ll also want to sterilise your jars by boiling them in water for about 10 minutes. Don’t forget the lids and rings!
Encouragement: Water bath canning is way less intimidating than it sounds—it’s really just boiling jars in a big pot. You’ve got this!
Step 5: Filling the JarsNow that your tomatoes are drained and concentrated, it’s time to fill the jars. But wait—don’t forget the lemon juice! Since tomatoes are low in acid, you’ll need to add a tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid per pint jar to ensure safe canning. This keeps everything fresh and safe to store on your pantry shelf.
Leave about half an inch of headspace at the top of each jar. Wipe the rims clean, place the lids on, and screw the rings down finger-tight.
Safety Tip: Don’t forget the headspace—if you overfill the jars, you might end up with tomato sauce all over your kitchen!
Step 6: Processing the JarsPlace the filled jars in your water bath canner, making sure they’re fully submerged in the boiling water. Process pint jars for 40 minutes (or quarts for 55 minutes) at a rolling boil. If you live at higher altitudes, you’ll need to adjust the processing time, but the general rule is to add 5 minutes for every 1,000 feet above sea level. The hardest part is waiting for the jars to process! But trust me, it’s worth it when you hear that satisfying “pop” from the sealed lids.
Step 7: Cooling and StoringAfter the processing time is up, carefully remove the jars from the water (use a jar lifter—it makes things way easier) and let them cool on a towel-lined counter. As they cool, you’ll hear that glorious “pop” sound, which means your jars have sealed properly. Let them sit undisturbed for 12-24 hours, then check the seals by pressing down on the centre of the lids—if they don’t flex, you’re good to go!
Common Canning Fears and Misconceptions
If you’re new to canning, you might have some questions like, "What if I mess it up?" or "Is it safe?" The answer is: Yes, it’s safe, as long as you follow the basic rules (like adding lemon juice and using proper canning times). Water bath canning is one of the easiest, most accessible ways to preserve food, and it’s perfect for high-acid foods like tomatoes.
You’re more likely to drop a jar on your foot than mess up the actual canning process. And hey, even if you do drop a jar—free salsa! It’s normal to feel a little nervous the first time, but remember—everyone starts somewhere. The more you can, the more confident you’ll become.
Final Thoughts
And just like that, you’ve canned your own roasted tomatoes! Not only have you preserved your summer harvest, but you’ve also created jars of flavour-packed goodness that’ll brighten your meals all year long. Whether you use them in pasta, soups, or just eat them straight from the jar (again, no judgment!), you’ll be so glad you took the plunge into canning.
You’ve officially unlocked a new homesteading skill! Give yourself a pat on the back—and maybe crack open one of those jars to celebrate. Share them with friends and family, and prepare to be showered with compliments!
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