OVEN CANNED TOMATOES

Step 1: Prepare the Tomatoes

• Scald and Peel: Begin by selecting ripe, fresh tomatoes. To peel them easily, you’ll need to scald them. Bring a pot of water to a boil and prepare a large bowl of ice water. Gently lower the tomatoes into the boiling water for about 30 seconds, then transfer them immediately into the ice water. The skins should peel off effortlessly.

Step 2: Fill the Jars

• Pack the Tomatoes: Place the peeled tomatoes into clean, sterilized canning jars. Pack them in tightly but leave a little space at the top.
• Add Salt: For each quart jar, add 1 teaspoon of salt. This helps to preserve the tomatoes and enhances their flavor.

Step 3: Oven Time

• Place on Cookie Sheet: Arrange the jars on a cookie sheet, positioning them about 4 to 5 inches from the bottom of the oven.
• Heat the Oven: Turn your oven to 250 degrees Fahrenheit. Let the jars sit in the oven for 1 hour. This gentle heating process helps to seal the jars and preserve the tomatoes.

Step 4: Cool and Store

• Cool Down: Once the hour is up, turn off the oven and let the jars cool inside the oven. This gradual cooling helps to ensure a proper seal.
• Check the Seal: After the jars have cooled completely, check the seals. If a jar hasn’t sealed, don’t worry. Simply replace the lid with a new one, screw on the ring, and repeat the oven process.