Canning Tomatoes

Preserving and canning tomatoes is an excellent way to enjoy the taste of fresh, ripe tomatoes all year round. This guide will walk you through the process of preserving and canning tomatoes, ensuring that your canned tomatoes will be safe, delicious, and ready for use in your favorite recipes.

What You'll Need:

  1. Fresh, ripe tomatoes (approximately 20-25 pounds for a canner load of 7 quarts)

  2. Canning jars with lids and rings (quart or pint-sized)

  3. A large pot or water bath canner

  4. A jar lifter

  5. A magnetic lid lifter

  6. A canning funnel

  7. A bubble remover or non-metallic spatula

  8. A clean towel or paper towels

  9. Lemon juice or citric acid

  10. Salt (optional)

  11. Cutting board and knife

Step 1: Preparing the Tomatoes

1.1. Rinse the tomatoes under cool running water to remove dirt and debris.
1.2. Remove stems and any blemished or bruised areas with a knife.
1.3. Bring a large pot of water to a rolling boil.
1.4. Fill a large bowl with ice water.
1.5. Score an "X" on the bottom of each tomato with a knife.
1.6. Blanch the tomatoes in the boiling water for 30-60 seconds or until the skins start to loosen.
1.7. Use a slotted spoon to transfer the tomatoes to the ice water bath to cool.
1.8. Peel the tomato skins, starting from the "X" at the bottom.
1.9. Core and cut the tomatoes into quarters or smaller pieces if desired.

Step 2: Preparing the Jars and Lids

2.1. Wash the jars, lids, and rings in hot, soapy water. Rinse well.
2.2. Place the jars in the water bath canner, covering them with water.
2.3. Bring the water to a simmer (about 180°F) and let the jars simmer until ready to use.
2.4. Place the lids in a small saucepan with water, and simmer at a low temperature until needed.

Step 3: Packing the Tomatoes

3.1. Remove a hot jar from the canner using the jar lifter.
3.2. Place the canning funnel on the jar.
3.3. Add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid to each pint jar (use 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid for quart jars).
3.4. Add 1/2 teaspoon of salt to each pint jar or 1 teaspoon of salt to each quart jar, if desired.
3.5. Pack the tomatoes into the jars, leaving 1/2-inch headspace at the top.
3.6. Use a bubble remover or non-metallic spatula to remove air bubbles, pressing the tomatoes against the side of the jar.
3.7. Adjust the headspace if necessary to maintain 1/2-inch.

Step 4: Sealing the Jars

4.1. Wipe the rim of the jar with a clean, damp cloth or paper towel to remove any residue.
4.2. Use the magnetic lid lifter to remove a lid from the saucepan and place it on the jar.
4.3. Screw the ring onto the jar until it's finger-tight, ensuring the lid is centered.

Step 5: Processing the Jars

5.1. Place the jars into the water bath canner using the jar lifter, ensuring they are covered by at least 1-2 inches of water.
5.2. Put the lid on the canner and bring the water to a rolling boil.
5.3. Process the jars at a steady boil for the following times based on your altitude:

  • 0-1,000 feet: 35 minutes for pints and 45 minutes for quarts

  • 1,001-3,000 feet: 40 minutes for pints and 50 minutes for quarts

  • 3,001-6,000 feet: 45 minutes for pints and 55 minutes for quarts

  • Above 6,000 feet: 50 minutes for pints and 60 minutes for quarts

5.4. Turn off the heat and remove the canner lid.
5.5. Let the jars sit in the canner for 5 minutes to adjust to the temperature change.

Step 6: Cooling and Storing the Jars

6.1. Use the jar lifter to remove the jars from the canner, keeping them upright.
6.2. Place the jars on a towel or cooling rack, leaving at least 1 inch of space between them for proper air circulation.
6.3. Let the jars cool undisturbed for 12-24 hours.
6.4. Check the seals by pressing the center of each lid. If the lid doesn't flex or pops back, the jar is sealed properly.
6.5. If a jar didn't seal, refrigerate it and use the contents within a few days, or reprocess it within 24 hours.
6.6. Remove the rings, label the jars with the contents and date, and store them in a cool, dark place for up to 12-18 months.

Additional Tips:

  • Use only high-quality, blemish-free tomatoes for canning.

  • Choose tomatoes that are ripe but still firm to ensure they maintain their texture after canning.

  • Always use an approved canning recipe and follow the processing times and methods recommended for your altitude.

With this step-by-step guide, you can enjoy the taste of fresh tomatoes all year round by preserving and canning them yourself. Canned tomatoes are perfect for use in soups, sauces, stews, and other recipes, ensuring you have a taste of summer even during the colder months. Happy canning!