Tomatoes are a kitchen staple, and having them readily available throughout the year can be a real game-changer. Whether you’re making a hearty stew, a tangy salsa, or a classic marinara sauce, canned tomatoes are often the go-to ingredient. Today, I’m sharing an old-time favorite that promises to save you time and reduce the mess – Oven Canned Tomatoes. This recipe, passed down from an elderly lady and featured in a beloved church cookbook, is not only practical but also incredibly straightforward. Get ready to discover a method that will become your new favorite kitchen hack!
Why Oven Canning?
Before we dive into the recipe, let’s talk about why oven canning is such a fantastic method. Traditional canning can be a bit daunting, involving large pots of boiling water and plenty of elbow grease. Oven canning, on the other hand, simplifies the process. Here are a few reasons to love it:
- Less Mess: No need for large canning pots and boiling water.
- Time Saver: Streamlines the process significantly.
- Convenience: Uses your oven, freeing up your stovetop for other tasks.
With these benefits in mind, let’s move on to the recipe that will have you preserving tomatoes like a pro in no time!
Ingredients for Oven Canned Tomatoes
The beauty of this recipe lies in its simplicity. You only need two ingredients:
- Fresh, peeled tomatoes
- Salt
That’s it! Now, let’s break down the process step-by-step.
How to Make Oven Canned Tomatoes
Step 1: Prepare the Tomatoes
- Scald and Peel: Begin by selecting ripe, fresh tomatoes. To peel them easily, you’ll need to scald them. Bring a pot of water to a boil and prepare a large bowl of ice water. Gently lower the tomatoes into the boiling water for about 30 seconds, then transfer them immediately into the ice water. The skins should peel off effortlessly.
Step 2: Fill the Jars
- Pack the Tomatoes: Place the peeled tomatoes into clean, sterilized canning jars. Pack them in tightly but leave a little space at the top.
- Add Salt: For each quart jar, add 1 teaspoon of salt. This helps to preserve the tomatoes and enhances their flavor.
Step 3: Oven Time
- Place on Cookie Sheet: Arrange the jars on a cookie sheet, positioning them about 4 to 5 inches from the bottom of the oven.
- Heat the Oven: Turn your oven to 250 degrees Fahrenheit. Let the jars sit in the oven for 1 hour. This gentle heating process helps to seal the jars and preserve the tomatoes.
Step 4: Cool and Store
- Cool Down: Once the hour is up, turn off the oven and let the jars cool inside the oven. This gradual cooling helps to ensure a proper seal.
- Check the Seal: After the jars have cooled completely, check the seals. If a jar hasn’t sealed, don’t worry. Simply replace the lid with a new one, screw on the ring, and repeat the oven process.
Serving Suggestions and Uses
Now that you have beautifully canned tomatoes, the culinary possibilities are endless. Here are a few ideas on how to use them:
- Homemade Marinara Sauce: Simmer your canned tomatoes with garlic, onions, and herbs for a delicious pasta sauce.
- Tomato Soup: Blend the tomatoes with some chicken or vegetable broth, cream, and seasoning for a comforting soup.
- Salsa: Chop and mix with onions, jalapeños, cilantro, and lime juice for a fresh and zesty salsa.
- Stews and Chilis: Add to your favorite stew or chili recipe for an extra burst of flavor.
Tips for Success
- Quality Tomatoes: Use the freshest, ripest tomatoes you can find. The quality of your canned tomatoes depends heavily on the quality of the fresh tomatoes.
- Sterilize Jars: Ensure your jars are thoroughly cleaned and sterilized before use to prevent any contamination.
- Proper Sealing: Always check the seals after cooling. If a jar doesn’t seal, don’t hesitate to reprocess it.
The Joy of Home Canning
Home canning is more than just a method of preservation; it’s a way to connect with traditions and create something truly special for your family. The satisfaction of seeing rows of canned goods lining your pantry shelves is unmatched. Plus, knowing exactly what’s in your food – no preservatives or additives – adds peace of mind.
Conclusion
Oven Canned Tomatoes is a timeless recipe that combines simplicity, convenience, and tradition. By following this method, you’ll save time and effort while preserving the vibrant flavors of fresh tomatoes. Whether you’re a seasoned canner or a beginner, this recipe is sure to become a staple in your kitchen. So, gather your tomatoes and get ready to fill your pantry with jars of deliciousness that will bring a taste of summer to your table all year long.
FAQs
Q: Can I use this method for other vegetables? A: While this method is specifically for tomatoes, some other vegetables might work similarly. Always research specific canning guidelines for different vegetables to ensure safety.
Q: How long do canned tomatoes last? A: Properly canned tomatoes can last up to a year when stored in a cool, dark place.
Q: What if my jars don’t seal? A: If a jar doesn’t seal, simply replace the lid and reprocess it in the oven. Always check seals before storing.
Q: Do I need to add lemon juice or citric acid? A: This recipe uses salt for preservation. Some canning guidelines recommend adding lemon juice or citric acid for additional acidity, especially for tomatoes with lower acidity.
Q: Can I use any type of tomato? A: Yes, you can use any variety of tomato. However, Roma or paste tomatoes are often preferred for canning due to their lower water content.
The beauty of this recipe lies in its simplicity. You only need two ingredients:
Step 1: Prepare the Tomatoes
- Scald and Peel: Begin by selecting ripe, fresh tomatoes. To peel them easily, you’ll need to scald them. Bring a pot of water to a boil and prepare a large bowl of ice water. Gently lower the tomatoes into the boiling water for about 30 seconds, then transfer them immediately into the ice water. The skins should peel off effortlessly.
Step 2: Fill the Jars
- Pack the Tomatoes: Place the peeled tomatoes into clean, sterilized canning jars. Pack them in tightly but leave a little space at the top.
- Add Salt: For each quart jar, add 1 teaspoon of salt. This helps to preserve the tomatoes and enhances their flavor.
Step 3: Oven Time
- Place on Cookie Sheet: Arrange the jars on a cookie sheet, positioning them about 4 to 5 inches from the bottom of the oven.
- Heat the Oven: Turn your oven to 250 degrees Fahrenheit. Let the jars sit in the oven for 1 hour. This gentle heating process helps to seal the jars and preserve the tomatoes.
Step 4: Cool and Store
- Cool Down: Once the hour is up, turn off the oven and let the jars cool inside the oven. This gradual cooling helps to ensure a proper seal.
- Check the Seal: After the jars have cooled completely, check the seals. If a jar hasn’t sealed, don’t worry. Simply replace the lid with a new one, screw on the ring, and repeat the oven process.
- Prep Time: 30 minutes
- Cook Time: 1 hour
