How To Can Tomatoes


I’m currently taking two University classes in the evening and working during the day so, needless to say, cooking, blogging, laundry, cleaning, shopping, or eating anything that doesn’t come from a Drive-Thru are not very high on my priority list at the moment.

And although I love to get fresh veggies from friends and family members, I just don’t have the time right now to do anything with them. However, a friend gave me a bunch of garden tomatoes the other day so I made a point of setting aside an hour to can them. It’s easy, fast, and then I can enjoy the sweet summery taste of fresh tomatoes all winter long while I’m cramming for exams.

Step 1
Wash any dirt off of the tomatoes and remove the stems.

How To Can Tomatoes / My Friend's Bakery

Step 2
Cut an X into the bottom of each tomato with a sharp knife. Bring a pot of water to a low boil over high heat.  Drop 3 or 4 tomatoes at a time into the boiling water and blanch them for 45 seconds to 1 minute.

How To Can Tomatoes / My Friend's Bakery

Step 3
Remove the tomatoes from the boiling water and immediately put them into an ice bath. The skins should begin to easily peel off.

How To Can Tomatoes / My Friend's Bakery

Step 4
Gently peel the skins off the tomatoes. Cut out the stem end and any bruised or damaged sections.  Cut the tomatoes into quarters if they are large.

How To Can Tomatoes / My Friend's Bakery

Step 5
Add 1 teaspoon of lemon juice to the bottom of clean, sterilized canning jars. Fill the jars with tomatoes and push down to fit to 1/2″ from the rim.  Don’t worry if the tomatoes get squished a bit. Run a knife around the sides of each jar, all the way to the bottom, to remove any air pockets.

How To Can Tomatoes / My Friend's Bakery

Step 6
Wipe the jar rims and add the lids. Process the jars in a boiling water bath for 5 minutes. Remove the jars and cool on wire racks. Use these tomatoes with pasta, in sauces, soups, or anytime you would normally use store-bought canned tomatoes.


 How To Can Tomatoes / My Friend's Bakery

Now that you’re a pro at canning, try these canning recipes!

Pickled Beets / My Friend's BakeryNectarine And Vanilla Bean Jam / My Friend's BakeryConcord Grape Jelly / My Friend's Bakery







You Either Love It Or You Hate It And Mincemeat

M|incemeat / My Friend's Bakery

Mincemeat? I know, I know, I know. Who the hell likes mincemeat? The name suggests something revolting and kind of disgusting, but do you know what? I LOVE MINCEMEAT! I honestly do.

Mincemeat / My Friend's Bakery

I eat it in the morning,
I eat it in the evening,
I eat it in the afternoon.
I eat it in pies.
I eat it in tarts.
I eat it with a fork and a spoon.

(Look at that! I’m a poet.)

Mincemeat / My Friend's Bakery

To me, mincemeat is the quintessential combination of spices and flavors that I associate with Christmas. Cinnamon, cloves, nutmeg, dried cranberries, dates, brandy…yum, yum, yum!

Mincemeat / My Friend's Bakery

Traditionally mincemeat is made with beef suet, and I’m sure a lot of people would still make it like that, but that grosses me out so I use butter instead.

Mincemeat / My Friend's Bakery

If you’ve never tried mincemeat, or if you insist that you don’t like it, I highly recommend you give it another shot. Then you can decide whether you love it or you hate it.

Mincemeat / My Friend's Bakery

Mincemeat (*Gluten-Free)

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: about 5 cups

Mincemeat can be made with any assortment of dried fruits and raisins. If you don't have one ingredient, simply substitute it with something else. Try figs, currants, prunes, dried cherries, or dried blueberries, however, the fruit peel is what gives mincemeat a lot of its distinct flavor, so I wouldn't recommend swapping out that ingredient.


  • 3 apples, peeled, cored, and diced to equal about 2-1/2 cups (I used Gala, but any cooking apple will do.)
  • 1-1/2 cups apple juice
  • 1/3 cup butter
  • 1 cup brown sugar
  • 1/2 cup pure maple syrup
  • 1 cup dates, pitted and finely diced
  • 1/2 cup mixed candied fruit peel
  • 1/2 cup dried cranberries
  • 1 cup golden raisins
  • 1 cup Lexia raisins (or any other raisin variety)
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup brandy or dark rum (optional)


Add all of the ingredients, except the brandy or rum, to a large pot with a lid. Stir well to combine. Heat to a slow boil over medium-high heat, stirring often. Reduce the heat to low, cover the pot with a lid and simmer for10 minutes, stirring often so that the sugars don't burn the fruit to the bottom of the pot.

Use a potato masher to gently mash the ingredients and break up some of the fruit. Stir in the brandy or rum if you are so inclined and replace the lid. Simmer for an additional 15 minutes, stirring often.

Remove from the heat. Can the mincemeat into jars for future use, or refrigerate until ready to use.

To Preserve The Mincemeat

Ladle the hot mincemeat into sterilized half pint jars, leaving 1/4″ head space. Wipe the jar rims and add the lids. Process the jars in a boiling water bath for 5 - 7 minutes. Remove the jars and cool on wire racks.

To Make Mincemeat Tarts

Spoon mincemeat into uncooked tart shells. Bake at 375 F for 20 minutes or until pastry is golden brown.

This is my favorite pastry recipe or you can also try this pastry made with 7UP


Original Recipe by My Friend's Bakery 2015

Get your holiday baking started with…

Citrus Thumbprint Cookies / My Friend's BakeryCinnamon Pecan Rugalach / My Friend's BakeryGingersnap Cookies / My Friend's Bakery