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Can you add basil when canning tomatoes?

Canned Tomatoes with Basil

Learn how to safely can tomatoes with basil to enhance their flavor and maintain safety protocols for long-term storage.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 quarts
Course: Preserve, Sauces
Cuisine: American, Italian
Calories: 100
Ingredients Method Notes

Ingredients
  

Tomatoes
  • 8 quarts Roma or Plum Tomatoes, ripe and unblemished Best for canning due to low water content.
Acidity Adjustments
  • 2 tablespoons Bottled Lemon Juice Per quart of tomatoes.
  • 1/2 teaspoon Citric Acid Per quart of tomatoes.
Basil
  • 1-2 leaves Fresh Basil Add whole leaves per jar or 1 teaspoon of chopped basil.
Vinegar Option
  • 4 tablespoons 5% Vinegar Can be used per quart of tomatoes.
Garlic and Other Herbs
  • 1 clove Garlic Optional - place in each jar for extra flavor.
  • 1/2 teaspoon Dried Oregano or Thyme Optional - for Italian flavor profile.
  • 1 small Bay Leaf Optional - per jar for depth.

Method
 

Preparation
  1. Wash and inspect tomatoes, removing dirt and blemishes.
  2. Blanch and peel the tomatoes to remove skins.
  3. Sterilize jars and lids by boiling them for 10 minutes.
  4. Clean basil leaves thoroughly under running water.
Canning Process
  1. Fill jars with peeled tomatoes, leaving about ½ inch headspace.
  2. Add the required acidity (lemon juice or citric acid).
  3. Add basil leaves or chopped basil as per preference.
  4. Seal the jars.
  5. Process jars in a water bath for 35 minutes for pint jars or 45 minutes for quart jars.

Notes

Always use clean utensils and work areas when canning. Avoid bruised or wilted basil. Follow tested canning recipes for safety.