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Canning tomatoes is a wonderful way to preserve the fresh flavors of summer for use throughout the year. While traditional water bath canning is common, oven canning offers a simpler and more convenient alternative. This method involves processing the tomatoes in the oven, which can save time and reduce the mess associated with boiling water. By using this straightforward technique, you can ensure your tomatoes are safely sealed and ready for long-term storage. Follow this easy recipe to enjoy the rich, vibrant taste of home-canned tomatoes in your soups, sauces, and stews all year round.


fresh peeled tomatoes


Scald and peel the ripe tomatoes.
Place the peeled tomatoes into clean jars.
Adding Salt:

For every quart of tomatoes, add 1 teaspoon of salt to the jar.
Secure the lids by hand.
Oven Processing:

Place the jars on a cookie sheet.
Position the cookie sheet on the lower rack, about 4 to 5 inches from the bottom of the oven.
Set the oven to 250°F (120°C) and let the jars process for 1 hour.

Turn off the oven and allow the jars to cool inside the oven.
Re-sealing (if necessary):

If a jar does not seal properly, replace the flat lid with a new one.
Screw the ring back on and return the jar to the oven.
Repeat the heating process until the jar seals.

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