Canning tomatoes is a time-honored tradition that allows you to capture the vibrant taste of fresh tomatoes and enjoy it year-round. Whether you use them in sauces, soups, or stews, home-canned tomatoes can elevate your cooking with their rich flavor. This guide will walk you through the process of canning tomatoes, ensuring that you preserve their quality and taste while following safe canning practices. By taking a little time now to can tomatoes, you can savor the delicious rewards of summer’s bounty long after the growing season has ended.
Equipment Needed:
- Fresh, ripe tomatoes
- Large pot
- Canning jars with lids and bands
- Jar lifter
- Canning funnel
- Ladle
- Boiling water canner or large stockpot with a rack
- Knife
- Bowl of ice water
- Lemon juice or citric acid
- Salt (optional)
Instructions:
- Prepare the Tomatoes:
- Select ripe, unblemished tomatoes. Wash them thoroughly under running water.
- Remove the skins by blanching: cut a small “X” at the bottom of each tomato, then dip them in boiling water for 30-60 seconds until the skins start to peel back.
- Transfer the tomatoes immediately to a bowl of ice water to cool. Once cool, peel off the skins and remove any cores or bad spots.
2. Prepare the Jars:
- Sterilize the canning jars and lids by boiling them in water for 10 minutes or by running them through a dishwasher cycle.
- Keep the jars hot until ready to use to prevent them from breaking when filled with hot tomatoes.
3. Pack the Jars:
- Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each quart jar (1 tablespoon lemon juice or 1/4 teaspoon citric acid for pint jars) to ensure proper acidity.
- Pack the peeled tomatoes into the jars, pressing them down to release juices and eliminate air pockets. Leave about 1/2 inch of headspace at the top of each jar.
- You can add 1 teaspoon of salt per quart for flavor, but this is optional.
4. Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids on the jars and screw on the bands until fingertip tight.
5. Process the Jars:
- Place the filled jars into a boiling water canner. Ensure that the jars are covered by at least 1-2 inches of water.
- Bring the water to a boil and process the jars. Processing time depends on the jar size and altitude:
- Pints: 35 minutes
- Quarts: 45 minutes
- Adjust processing time according to your altitude if necessary.
6. Cool and Store:
- After processing, carefully remove the jars using a jar lifter and place them on a towel or cooling rack. Allow them to cool undisturbed for 12-24 hours.
- Check the seals: the lids should be concave and should not flex up and down when pressed. If any jars did not seal properly, refrigerate and use them within a few days.
- Label the sealed jars with the date and store them in a cool, dark place.
By following these steps, you can safely can tomatoes and enjoy their delicious flavor throughout the year.
