I’m not sure I’ve talked about how to actually can just straight up tomatoes.
Maybe I have, but it’s been a couple of summers since I’ve done any serious tomato canning so I’ll recover the same ground in case that I haven’t.
I have started to can the majority of my tomatoes as crushed style. I like the slightly chunky bits for salsa base, and I like the way they work in stews and soups. You could also open the jars and continue to cook them down for tomato butter if you wanted.
Home canned tomatoes tend to run more acidic tasting than the store bought. People like to can tomatoes at home to avoid the added sugars-but the added sugars are what is helping to mask that bite. Once you open your tomatoes, stir in a little bit of sugar. Dishes that are heavy in other flavors, like chilies or taco soup, may not need it but try adding a little honey or sugar to tomato sauce or salsa to cover up some of that citric acid taste.
Tomatoes, cored and roughly chopped-skin them if you prefer, but leave the seeds in
Optional: salt and dried herbs
Prep a boiling water bath. I like to fill it with as many half pints or pints as I can fit in, since tomatoes are so watery output is can be all over the place. But generally speaking think a pound a pint.
In a large heavy bottomed pot, add the chopped tomatoes. Bring to a slow boil, stirring occasionally and allow to cook down. Add your salt or herbs if using.
When the tomatoes have gotten as thick as you would like, add 1/4 teaspoon of citric acid to each jar and fill with tomatoes. Remove bubbles.
Process 35-40 minutes for pints.