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Canned Herbed Tomatoes:

This version of seasoned canned tomatoes has an Italian flair to the flavor.


12 c. (about 8 lbs.) Halved, cored, peeled tomatoes

4 tsp. Basil
2 tsp. Thyme
2 1/2 tsp. Oregano
1 1/2 tsp. Sage
1 tsp. Garlic Powder
1 tsp. Hot Pepper Flakes
Citric Acid or Bottled Lemon Juice

Optional: Salt


Prepare your water bath canner along with your jars and lids. Do not boil lids, allow jars and lids to be in simmering water until ready for them.

Place your tomatoes into a large saucepan and pour in just enough water to cover them. Bring to a gentle boil and boil for 5 minutes.

Mix your spices. Add 2 1/4 tsp. of spice blend to each pint jar along with 1/4 tsp citric acid. If using bottled lemon juice add 1 Tbsp of it to each jar. Optional: 1/4 tsp. salt added to each hot jar.

Leaving a 1/2 inch headspace pack your tomatoes into the hot jars. Ladle hot cooking liquid over the tomatoes being sure to keep the 1/2 inch headspace. Using your bubble freer be sure there are no bubbles in any of the jars.

Wipe jar rims clean. Place the hot lids onto the jars being sure they are centered. Screw on jar band until it is fingertip tight.

To process your filled jars:

Pints & Quarts should be processed for 40 minutes by waterbath method. If needed adjust for altitude.

Check jar seals after 24 hours. Be sure that none of your lids flex up and down when the center is pressed on.