Effortless No-Peel Canned Tomatoes: Your Ultimate Guide to Preserving Summer Flavor
This method for canning tomatoes is remarkably simple and truly a game-changer – no tedious peeling required! Forget the messy, time-consuming blanching and skinning. With this technique, you simply wash your fresh tomatoes, quickly whiz them in a food processor, simmer them down to your desired consistency, and then process them. The result? Beautiful, recipe-ready home-canned tomatoes that will enrich your meals and bring a taste of summer to your table all winter long. It’s the perfect way to stock your pantry with healthy, homemade goodness. (Skip directly to the simple recipe below.)
Here in our vast northern climate, it often feels like everything happens a little later than in much of the world. While gardeners in more southern latitudes were already enjoying abundant harvests of sweet, ripe tomatoes in July and August, our rhubarb was just emerging from the cold soil in May, and daffodils finally bloomed in June. Our tomato plants, true to form, took their own sweet time. I remember eagerly reading about the wonderful ways others were utilizing their garden-fresh tomatoes, all while ours were still just small, firm green balls clinging to robust, leafy plants. A touch of jealousy, perhaps, but mostly a patient anticipation for our own bounty.
The few tomatoes that did ripen on the vine in the garden before the inevitable chill were savored with profound sighs of pleasure. Each juicy bite was a testament to the brief, precious summer we experience. Then, as the first threats of frost loomed a few weeks ago, I embarked on the annual ritual of picking pails and pails full of hard green tomatoes, reluctantly consigning the exhausted plants to the compost heap. This vibrant bounty was then carefully laid out in shallow cardboard boxes, spread across our basement floor. What Mother Nature had initiated outdoors, she continued indoors, as these green spheres gradually began to ripen. They transformed, day by day, into varying shades of reds and oranges, mixed with lingering greens – a delightful foreshadowing of the festive colors of Christmas, a promise of warmth and flavor amidst the encroaching cold.
And it’s a very good thing those tomatoes are ripening, because outside, our world has already transformed:
Yes, we received an early blanket of snow this year, transforming the landscape overnight.
Our familiar world is now cloaked in pristine white, sparkling and quiet.
There’s an undeniable, serene beauty in this sudden embrace of winter.
. . . but I sure hope it decides to melt away again soon, making way for a longer, gentler fall.
Despite the early arrival of snow, there’s always something undeniably exciting about the very first snowfall of the season. It casts a magical, hushed atmosphere, making everything feel instantly cozier. Today, coming home after work to the sight of a white world outside my window, it felt exceptionally comforting to stir my bubbling pot of garden tomatoes. They slowly simmered down, transforming into a rich, aromatic tomato sauce – a vibrant promise of summer’s warmth against the frosty backdrop. This act of preservation, turning fresh produce into future meals, is deeply satisfying, especially when the weather signals a shift towards colder days.
The process itself is surprisingly simple: just ripe tomatoes, a touch of salt, perhaps a bay leaf or two for added depth, and some relaxed, occasional stirring. That’s it. No complicated steps, no hours spent blanching and peeling. The beauty of the white world outside only enhanced the pleasure of putting up this big batch of the garden’s bounty. Those gleaming, jewel-red jars of home-canned tomatoes, lined up on the shelf, will be a beacon of brightness on a dreary winter day. Long after the novelty of the never-ending white stuff has worn off, and we are yearning for the first breath of spring, these jars will offer a delightful taste of sunshine, reminding us of warmer days and fresh garden flavors.
Indeed, this isn’t so much a rigid recipe as it is a flexible suggestion, a testament to efficiency and a love for simple, real food. I confess, I am fundamentally a lazy canner. The thought of meticulously peeling every single tomato before canning them just seems like an insurmountable amount of work. So, year after year, I’ve developed this ‘no-peel’ method for putting up my tomatoes. It’s truly as straightforward as it sounds: give ’em a quick wash and core, whiz ’em into a puree in the food processor, let ’em cook down for a while to concentrate their flavor, then gently ladle ’em into hot, sterilized jars and process. Done. This method removes the most labor-intensive step, making home canning accessible and enjoyable for everyone. It’s a perfect activity for a cold, blustery fall day when outdoor pursuits are less appealing. More than just canning, it satisfies that latent, primal need to prepare and store food for the long, lean winter ahead, connecting us to age-old traditions of self-sufficiency and mindful living.
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Kitchen Frau Notes on Preserving Tomatoes: The beauty of this method is its incredible versatility. You can opt to simply preserve the pureed and boiled tomatoes as a plain base, allowing you to adapt them to any dish later. For a subtle enhancement, you might add a little salt to taste, or simmer them with a bay leaf or two, which imparts a wonderful, earthy aroma without dominating the tomato flavor. For those who want to venture further, feel free to go all out and incorporate sautéed garlic, onions, or a robust blend of Italian spices to create a ready-to-use proper tomato sauce. Personally, I usually make the sauce fairly plain. This approach gives me maximum flexibility; I can later use a quart of this versatile puree as a foundational base for a hearty spaghetti sauce, toss it into a simmering chili, or enrich a variety of soups and stews. Having such a convenient stash of simple, homemade tomato puree in my pantry is an absolute lifesaver during busy weeknights and throughout the colder months.
If the idea of traditional canning feels a bit daunting, or if you simply prefer an alternative method, this recipe is just as excellent for freezing. Once your tomato puree has simmered down to your desired consistency, allow it to cool completely. Then, simply ladle the cooled puree into clean, freezer-safe containers, leaving a little headspace for expansion, and pop them into your freezer. This method is equally handy and ensures you have access to that vibrant summer tomato flavor whenever you need it, without the boiling water bath process.
Simple No-Peel Canned Tomatoes: The Recipe
This recipe focuses on simplicity and natural flavor, perfect for anyone looking to easily preserve fresh tomatoes without the fuss.
- A generous quantity of ripe tomatoes – a minimum of 5 pounds (2 kg) is a good starting point to make it worthwhile. *See note below regarding tomato quantity and yield.
- Optional: A pinch of salt, to taste. If using, opt for coarse salt or pickling salt for best results.
- Optional: One or two bay leaves, for a subtle aromatic depth during simmering.
- 1 tablespoon bottled lemon juice per quart of tomato puree (approximately 1 liter). This is a crucial safety step for canning and should not be omitted. *See important safety note below.
Begin by thoroughly washing your tomatoes under cool running water. Carefully cut out the core from each tomato, and remove any blemishes or bruised spots. As you prepare them, place the cleaned tomato pieces directly into the bowl of your food processor. Fill the processor bowl to about three-quarters full – this allows for efficient processing without overcrowding.
Once loaded, whiz the tomatoes in the food processor until they achieve a smooth, pureed consistency. It’s important to blend them just enough to break down the flesh but not so long that the seeds are ground up. Over-processing can release bitterness from the seeds and alter the texture of your sauce.
Carefully pour the freshly made tomato puree into a large, heavy-bottomed pot. Ensure your pot is generously sized, leaving ample room for boiling – ideally, it should be no more than three-quarters full. This is crucial; if the pot is too full, the puree will boil over during simmering, leading to a significant mess and (speaking from experience) a need for heavy cleanup and potentially a few unladylike cuss words! The heavy bottom helps prevent scorching and ensures even heat distribution.
Bring the tomato puree to a full boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. Leave the pot uncovered to allow moisture to evaporate, and stir occasionally to prevent sticking and ensure even cooking. Continue simmering for at least an hour, or even longer, depending on your desired consistency.
The exact amount of time you’ll need to let the tomato puree boil down can vary significantly based on several factors. First, consider the water content of your tomatoes; plum varieties, for instance, are generally more ‘meaty’ and contain less water, thus requiring less boiling time. Second, the width of your pot plays a role – a wider pot offers more surface area for evaporation, speeding up the reduction process. Third, your personal preference for the final sauce consistency is key; do you desire a thinner, more pourable sauce, or a thick, rich puree? And finally, your patience! I typically find that at least one hour of simmering is necessary, but boiling it for 2 to 3 hours often yields a much nicer, thicker, and more intensely flavored sauce. There have been years when I’ve been in a rush and only boiled it for a shorter time, and while it was still perfectly fine, the resulting puree was thinner and might have required a little extra simmering when incorporated into a dish later on. A richer, thicker sauce offers a more robust flavor profile and better body for various recipes.
As the puree simmers, you’ll notice foam rising to the top. While initially visible, with longer boiling, this foam will typically stir back into the tomatoes and dissipate. If you choose to add salt, do so after the puree has reduced a bit, adding enough to taste. A good starting guideline is to estimate how much puree you have and add about ½ teaspoon (2.5 ml) of salt per quart (liter), then taste and adjust the amount as needed. If you’re using bay leaves, now is the time to add them to the simmering puree, allowing their subtle aroma to infuse the sauce.
While your tomato mixture is happily boiling, it’s essential to prepare your canning jars. Sterilize the number of jars you anticipate needing, plus one or two extra, just in case. The easiest way to do this is by running them through the hottest cycle of your dishwasher. Once the cycle is complete, leave the jars in the dishwasher with the door closed to keep them hot and sterile until you are ready to fill them. Approximately 10 minutes before the dishwasher finishes its cycle, place the corresponding number of metal canning lids into a small saucepan filled with water. Heat this on the stove to a gentle simmer (do not boil vigorously) to soften the sealing compound, ensuring a proper seal. This preparation ensures everything is hot and ready simultaneously, crucial for safe canning practices.
Once the tomato mixture has reduced to your desired thickness and flavor concentration, carefully remove and discard the bay leaves. Ladle the piping hot tomato puree into the hot, sterilized canning jars. Using a wide-mouthed funnel can greatly simplify this process and keep your jar rims clean. Fill each jar approximately half full, then add 1 tablespoon of bottled lemon juice to each jar. This is a critical step for safety in canning tomatoes, as explained in the note below. After adding the lemon juice, fill the rest of the jar with puree, ensuring you leave a ½ inch (1 cm) headspace from the top of the jar. Work efficiently with only 2 or 3 jars at a time, keeping the remaining empty jars hot in the dishwasher and the tomato puree continuously boiling on the stove. This ensures the puree enters the jars as hot as possible, aiding in proper sealing. I find it most convenient to work right beside the stove, setting the jars on a clean cookie sheet to catch any drips and maintain a tidy workspace.
After filling each jar, wipe the rims thoroughly with a clean, damp cloth to remove any food particles that could prevent a proper seal. Place the hot metal snap lids onto the jars, centering them carefully. Lightly screw on the metal rings (bands) until they are fingertip-tight – do not overtighten, as air needs to escape during processing. Now, it’s time to process the jars in a boiling water bath. Gently lower the filled jars into a large pot of boiling water, ensuring they are fully submerged by at least an inch. Process quart jars for 20 minutes (adjusting for altitude if necessary), and pint jars for 15 minutes. This vital step ensures the safety and stability of your home-canned tomatoes.
Once the processing time is complete, carefully remove the jars from the hot water bath using a jar lifter. Place them on a towel-lined countertop or a cooling rack where they won’t be disturbed. Allow them to cool completely, usually for 12 to 24 hours. During this cooling period, you’ll begin to hear the satisfying ‘pop’ as each jar seals, indicating a successful vacuum seal. It’s a small sound that brings immense joy to any home canner! After they have cooled, check all the lids. Any jars that do not have the lid sucked down (i.e., the center of the lid can be pressed down) have not sealed properly. Store these unsealed jars in the refrigerator and use their contents within the next week or so.
If you are choosing to freeze your tomato sauce instead of canning, simply let the entire pot of cooked puree cool down completely. Once cooled, ladle it into clean, freezer-safe containers, leaving about an inch of headspace at the top to allow for expansion during freezing. Label and date your containers, then freeze for future use. This is a convenient and equally effective way to preserve your tomato bounty.
*Note on Tomato Quantity and Yield: The yield of tomato puree can vary significantly depending on the type of tomatoes you use and how long you cook them. For instance, using a mixture of regular slicing tomatoes and “meatier” plum tomatoes (which have less water content), 5 pounds of fresh tomatoes yielded approximately 7 cups of puree when cooked for only ½ hour. However, when the same quantity was cooked down for a full hour to achieve a thicker consistency, it yielded about 5 cups of puree. As a very rough, unscientific guideline (based on my own kitchen experiments!), you can estimate that each 1 pound of fresh tomatoes will produce approximately 1 cup of cooked puree after about 1 hour of simmering. This can help you gauge how many tomatoes you’ll need for your desired number of jars.
*Important Safety Note on Lemon Juice: I want to highlight the crucial addition of lemon juice, a step I incorporated after extensively researching current guidelines for home canning tomatoes. Surprisingly, many people don’t realize that tomatoes, despite their tangy taste, are not consistently acidic enough on their own to be safely canned in a boiling water bath without added acid. To ensure a safe pH level and prevent the risk of botulism, every reliable source and canning authority recommends adding an acid like lemon juice or citric acid. While I admit that in my earlier canning years, I never used lemon juice and my tomatoes always seemed to turn out fine, I now understand the importance of following tested safety guidelines. From now on, I will always include bottled lemon juice to ensure the safety and longevity of my home-canned tomatoes. If you find that the addition of lemon juice makes your tomatoes taste too acidic for your preference, a simple solution is to add about 1 teaspoon of sugar per quart of puree. The sugar won’t affect the acidity level needed for safety but will effectively offset the tartness, balancing the flavor beautifully. As an alternative to lemon juice, you can use citric acid: one tablespoon of bottled lemon juice is equivalent to ¼ teaspoon of powdered citric acid.
Guten Appetit!
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