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Inspiration & Solutions

Using Mason Jars for Canning

What Can You Can?

The tradition of canning has been alive and well for over 200 years, and has been used for preserving just about everything; from meats to vegetables to fruits to desserts and beyond. There's simply no better way to enjoy an especially tasty crop of pears or rhubarb all year long.

Canning is currently enjoying an uptick in popularity around the world, with adventurous foodies experimenting with unique flavor blends and fascinating spices. Preserved foods are even appearing on the menus of gourmet restaurants in great global metropolises.

Think canning technique is too complicated to try at home? Think again! Grab some of our World Market Mason Jars, some juicy tomatoes and give this easy-to-follow recipe below a whirl - it's just 'ripe' for beginning canners.

Recipe for Canning Tomatoes


  • 18 lbs ripe summer tomatoes, freshly picked
  • 2 tbsp salt
  • 12 fresh basil leaves


Bring a large pot of water to a boil to blanch your tomatoes, in batches, for appx 30 seconds. When cool enough to handle, peel, core, and halve them. Working with a strainer set over a bowl will catch the juices, and remove the seeds. Then add 1 tsp salt and 2 basil leaves to each jar.

Place tomatoes in jars with cut side down. Using a spatula, remove air bubbles. Press down on the tomatoes so you can fill jars with the reserved tomato juice to just below the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat with remaining jars. Be sure water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 40 minutes.

Remove jars from pot, and let cool 24 hours. Test seals. Makes 6-quart jars.

Recipe from marthastewart.com

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