Homemade Canned San Marzano Tomatoes (Pomodori Pelati)

Canned San Marzano Tomatoes (Pomodori Pelati)

Category: Jams & Preserves
Serves: 4 jars

Ingredients

Instructions

1. Choose the Right Tomatoes: Select firm, ripe San Marzano tomatoes without blemishes or bruises. These tomatoes are known for their sweetness and rich flavor, making them perfect for canning.

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2. Prepare the Tomatoes: Wash the tomatoes thoroughly under cold running water to remove any dirt or residues. Use a sharp knife to make a small “X” incision at the bottom of each tomato. This will help with peeling them later on.

3. Blanch the Tomatoes: In a large pot, bring water to a boil. Once the water is bubbling, carefully drop the tomatoes into the pot. Blanch them for about 2-3 minutes, just enough to soften the skin. This step ensures that the tomatoes remain firm and do not lose their structure during the canning process.

4. Cool the Tomatoes: After blanching, use a slotted spoon to remove the tomatoes from the boiling water. Place them in a colander and let them drain for a few minutes. Allow the tomatoes to cool down until they’re comfortable to handle. At this stage, you will notice slight wrinkles forming on the skins, which is normal.

5. Sterilize the Jars: While the tomatoes are cooling, prepare the canning jars and lids. Boil them in water for a few minutes to sanitize them thoroughly, as per the guidelines from the Ministry of Health. This step is crucial to prevent contamination.

6. Peel the Tomatoes: Once the tomatoes have cooled, gently peel off the skins. The skin should come off easily due to the blanching process. Discard the skins or save them for making sauces if desired.

7. Pack the Jars: When the jars are completely dry, begin packing the peeled tomatoes into the jars. Use a fork to lightly press them down to fit more tomatoes. Fill the jars to just below the rim, ensuring there are no air pockets.

8. Seal the Jars: Carefully place the lids on the jars, making sure they are tightly sealed. As you tighten the lids, this will create a vacuum seal inside each jar, preserving the tomatoes.

9. Check the Seal: After the jars have cooled completely, test the seals by pressing down on the center of the lid. If you hear a “click” sound, the jar has sealed correctly. If the lid pops back up, the seal has not formed properly, and the tomatoes should be re-canned or stored in the refrigerator.

10. Storage: Store your sealed jars in a cool, dark place. These canned San Marzano tomatoes will be ready to use in your favorite dishes, whether in sauces, stews, or soups, for months to come!

Tips:

• Ensure the tomatoes are completely cooled before packing them into the jars, as this prevents condensation inside the jar, which could affect the quality of the tomatoes.
• If you prefer, you can add a small amount of salt to each jar before sealing to enhance the flavor, but this is optional.
• Proper sterilization of your jars and lids is key to ensuring the safety of your preserved tomatoes.