Canned Sliced Garden Tomatoes

Preserve the fresh taste of summer with these Canned Sliced Garden Tomatoes. They’re perfect for sandwiches, burgers, salads, casseroles, or any recipe that calls for flavorful tomatoes. With proper canning, you can enjoy your garden harvest long after the growing season has ended.

Important: Tomatoes are a borderline high-acid food. Current home-canning recommendations generally advise adding bottled lemon juice or citric acid to each jar to ensure safe acidity before processing.

Ingredients (Per Pint Jar)

• Fresh, ripe but firm garden tomatoes
• 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid (recommended for safe canning)
• 1 teaspoon canning or pickling salt (optional, for flavor)
• Boiling water, if needed to cover the tomatoes

Instructions

1. Prepare the Tomatoes

• Wash the tomatoes thoroughly under cool running water.
• Remove any bruised or damaged spots.
• If desired, peel the tomatoes by dipping them in boiling water for 30–60 seconds, then transferring them to ice water so the skins slip off easily.
• Slice the tomatoes to your preferred thickness. Slightly thicker slices tend to hold their shape better during storage.

2. Prepare the Jars

• Wash canning jars, lids, and bands with hot, soapy water.
• Keep the jars hot until ready to fill.

3. Fill the Jars

• Add the bottled lemon juice or citric acid to each pint jar.
• If using, add the canning salt.
• Pack the tomato slices into the hot jars without crushing them.
• If needed, add boiling water to cover the tomatoes, leaving ½ inch (1.25 cm) of headspace.
• Remove any trapped air bubbles using a non-metallic utensil and adjust the headspace if necessary.
• Wipe the jar rims clean and apply the lids and bands until fingertip tight.

4. Process the Jars

• Place the jars into a boiling water bath canner, ensuring they are covered by at least 1–2 inches of water.
• Process according to current safe canning times for tomatoes, adjusting for your altitude if necessary.

5. Cool and Store

• Carefully remove the jars and place them on a towel.
• Let them cool undisturbed for 12–24 hours.
• Check that each lid has sealed properly.
• Label the jars with the date and store them in a cool, dark, dry place.

To Serve

Open a jar, drain any excess liquid if desired, and season with a little salt, pepper, olive oil, or fresh herbs. These tomatoes are delicious in:

• Sandwiches and burgers
• Salads
• Pasta dishes
• Soups and stews
• Casseroles
• Homemade pizza
• Salsa or bruschetta

Storage

• Properly sealed jars can be stored in a cool, dark pantry for up to 1 year.
• Once opened, refrigerate and use within 5–7 days.

Enjoy the fresh flavor of your summer garden all year long with these homemade canned sliced tomatoes!