Jarring Whole Tomatoes

Jarred Whole Tomatoes (makes about 60 to 70 jars)

What’s needed

Oven mitts 

2 Extremely Large Pots (we use 40 qt) 

2 Large Portable Propane Burners 

2 Propane Tanks 

3 Sleeves of Ice

2 large coolers, one for the ice bath for the tomatoes and one to keep the ice cool. 

Large Hand Held Strainer 

60 to 70 32 oz. Ball Jars with Lids, sterilized  

6 Bussels of Roma Tomatoes, cleaned 

About 240 Basil Leaves, cleaned 

Disposable gloves 

Extra Large Bowls

Sharp Paring Knives 

Cutting Boards 

Jar Lifter (like tongs)

Wide Mouth Funnel  


Set up the burners and turn them on. Put a pot on top of each burner and fill with water. Bring the water to a boil.

Add a half a bushel of tomatoes to each pot and boil for about 10 minutes. They are done once the tomatoes start to soften, and you can easily remove skin.

In the meantime, add two bags of ice and cold water to a cooler for the ice bath for the tomatoes. 

Use the hand strainer to remove the tomatoes and put in the cooler to cool. Keep them in the ice bath for about 3 to 4 minutes.

Remove the tomatoes from the ice using a hand strainer and put them in a large bowl.

Next cut a V into each tomato, removing the core and then a separate bowl gently squeeze the skin off the tomato. Discard the skin because you just want the peeled tomatoes.

Next you can slice each tomato and remove most of the seeds. You don’t have to do this step. You can leave them whole. We actually do a little bit of both.

Add 3 to 4 basil leaves to each jar.

Fill each jar to the brim with the tomatoes. Use the funnel to help you. 

Cover each jar and seal well.

Repeat this process until all of the tomato bushels are done. 

After you have jarred all the tomatoes it is time to boil them. 

Gently, place them in boiling water for one hour. Using the jar lifter (canning thongs) remove them from boiling water.

Store covered with a blanket in a cool dry spot.

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