Herb Seasoned Tomatoes

Adding dried herbs and spices to home canned tomatoes gives a head start to the recipes in which you use throughout the year.


  • 12 cups (3000ml) halved tomatoes, about 5 lb (2.2 kg), 12-15 medium large Spice blend(s).
  • lemon juice
  • Salt, optional


  • Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Select and prepare required quantities of one or more of the spice blends. These blends are intended as guidelines, ingredient proportions may be adjusted to suit personal preferences.
  • Italian Spice Blend
  • For each 500 ml jar use 2 1/4 tsp (10.5 ml). If omitting red pepper*, use only 2 tsp (10 ml) per jar.
    • 6 Jars Dried herbs & spices
    • 4 tsp (20 ml) Basil leaves
    • 2 tsp (10 ml) Thyme leaves
    • 2 tsp (10 ml) Oregano leaves
    • 1- 1/2 tsp (7 ml) Rosemary leaves
    • 1- 1/2 tsp (7 ml) Sage
    • 1 tsp (5 ml) Garlic powder
    • 1 tsp (5 ml) Crushed red pepper*, optional
    • Mexican Spice Blend
    • For each 500 ml jar use 2 1/2 tsp (12 ml). If omitting salt** use only 2 tsp (10 ml) per jar.
    • 6 jars Dried herbs & spices
    • 6 tsp (30 ml) Chili powder
    • 2 tsp (10 ml) Ground cumin
    • 2 tsp (10 ml) Oregano leaves
    • 2 tsp (10 ml) Garlic powder
    • 2 tsp (10 ml) Ground coriander
    • 1 1/2 (7 ml) Seasoned salt**, optional
    • Cajun Spice Blend
    • For each 500 ml jar use 2 tsp (10 ml).
    • 6 jars Dried herbs & spices
    • 3 tsp (15 ml) Chili powder
    • 2 tsp (10 ml) Paprika
    • 1 1/2 tsp (7 ml) Onion flakes
    • 1 1/2 tsp (7 ml) Garlic powder
    • 1 1/2 tsp (7 ml) Ground allspice
    • 1 1/2 tsp (7 ml) Thyme leaves
    • 1 tsp (5 ml) Cayenne powder
  • Blanch, peel and halve tomatoes. Place in a large stainless steel saucepan. Add enough water to cover tomatoes; bring to a boil. Boil gently 5 minutes.
  • In a hot jar, place specified quantity of chosen Spice Blend, 1 tbsp (15 ml) lemon juice and 1/4 tsp (1 ml) salt, if using. Pack tomatoes into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot cooking liquid to cover tomatoes to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more tomatoes and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining tomatoes and hot liquid.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 40 minutes.***
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.