Go Back
Print Recipe

Old fashioned canning recipe for how to can whole tomatoes without a canner

Layer firm ripe tomatoes into sterilized jars, add spices, cover with boiling brine, then follow the steps described in this recipe to create tangy and versatile whole pickled tomatoes.
Note: this is an old-school open kettle (inversion) canning recipe.
Prep Time15 minutes
Cook Time45 minutes
Resting time2 days 5 hours
Diet: Gluten Free, Kosher, Low Fat, Low Lactose, Vegan
Keyword: Best sofrito recipe, can tomatoes without a canner, Canned Tomatoes, canning tomatoes with vinegar, inversion canning, old fashioned canning recipe, old fashioned canning techniques, pickled tomatoes, Vegan, Vegetarian, Whole Canned Tomatoes

Equipment

  • large pot
  • wooden spoon or silicone spatula
  • potholders, oven mitts, trivets for hot dishes clean, non-slippery
  • measuring cup

Ingredients

  • 1.5 pounds (0.7 kg) small Roma or Cherry tomatoes, approximate quantity

PICKLING BRINE FOR TOMATOES

  • Note: The required amount of marinade (brine) is determined by the number of 32 oz. 1-liter Mason jars used, not the weight of the tomatoes. This is because a pound of large tomatoes will require more space in your jars than a pound of small or cherry tomatoes. We made 1 liter of brine for this recipe.
  • 1 ½ cup clean cold water per 1-liter (32 oz.) jar
  • 1 tbsp pickling salt (opt for kosher salt for a kosher diet) per 1-liter (32 oz.) jar
  • 2 tbsp sugar per 1-liter (32 oz.) jar
  • 2 tbsp 7% Pickling vinegar per 1-liter (32 oz.) jar
  • 2 garlic cloves per 1-liter (32 oz.) jar
  • 2 dill heads per 1-liter (32 oz.) jar
  • 1 bay leaf per 1-liter (32 oz.) jar
  • 6 whole black peppercorns per 1-liter (32 oz.) jar
  • 3 slices of horseradish root optional per 1-liter (32 oz.) jar

Instructions

  • Jar Preparation: Firstly, ensure that the jar is cleaned with soapy water and sterilized following the method in the section titled: “How to can pickles using open kettle (inversion) canning method” - see below.
  • Prepare tomatoes and garlic. Start by giving the tomatoes a thorough wash. Next cut the garlic cloves in halves or quarters.
  • Once the jars are sterilized and cooled, begin by adding garlic, followed by peppercorns, bay leaves, dill heads, and optionally sliced horseradish root, arranging spices at the bottom or between the tomatoes. Then, tightly but gently pack the whole tomatoes into the cleaned and sterilized jars, taking care to minimize gaps.
  • Measure out 1 ½ cups of cold clean water, which translates to one full 32 oz. jar of water, plus an additional cup, for each 1-liter (32 oz.) jar filled with tomatoes. In a suitably sized pot, bring the measured out water to a rolling boil and maintain for 5 minutes.
    Taking great care to avoid scalding, remove pot from heat and promptly pour the boiling hot water into the tomatoes-filled jar. For added safety, it is best to do this while keeping your jar in a kitchen sink. Allow the tomatoes to steep in the hot water for 15 minutes.
  • Prepare for Lid Sterilization: While the tomatoes are steeping, boil a smaller pot of water. This water will be used to sterilize the lids and soften the seal that ensures long shelf life. (!) Important: Avoid boiling the lids. Turn off the heat just before placing the lids into the water.
  • To begin, pour the water back into the pot. This time, add the measured salt and sugar to make a brine mixture. Once done, bring it to a boil and continue boiling until the sugar and salt are fully dissolved. As you're about to turn off the heat, add the pickling vinegar. Turn off the heat immediately. This is your pickling brine.
  • Carefully pour the prepared brine into the jars containing the tomatoes.
  • Once you have poured pickling brine into the jars, place the jar lids into the freshly boiled water for not more than one minute. Cover the jars with lid right away and securely tighten the lid band.
  • To can whole tomatoes without a canner, maker sure to turn the jar upside down and wrap them snugly with thick towels. Allow the jars to rest like this for 2 days or until it's cooled completely to touch. Congratulations, you now know how to pickle whole tomatoes using an open kettle canning method. Your pickling journey is complete. Your jar is now ready for storage in your pantry!

Notes

Depending on the size of tomatoes used, you may end up using either one 1-liter (32 oz.) Mason jar or one 1-liter (32 oz.) Mason jar paired with one half-liter (16 oz.) Mason jar to fit the weight of tomatoes specified in this recipe.
The required amount of marinade is determined by the number of 32 oz. (1-liter) Mason jars used, not the weight of the tomatoes. This is because a pound of tomatoes that are large in size will require more space in your jars than a pound of tomatoes that are small.