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If you have a surplus of fresh tomatoes from your garden or you want to preserve the flavor of ripe tomatoes for later use, canning is a perfect method. Canning tomatoes allows you to enjoy the taste of summer all year round. Follow this step-by-step guide to learn how to can tomatoes right in the comfort of your own kitchen.
Step 1: Gather the necessary equipment
Before you start canning, make sure you have the necessary equipment. You will need a large stockpot or canner, jars with lids and bands, a canning rack, a jar lifter, a bubble remover, a ladle, and a funnel. Ensure that all the equipment and jars have been sterilized before use to maintain cleanliness.
Step 2: Prepare the tomatoes
Start by washing the tomatoes thoroughly with clean water. Core each tomato and then blanch them to remove their skins. To blanch, score the bottom of each tomato with a small ‘X’ using a knife. Submerge the tomatoes in boiling water for about 30 seconds, then immediately transfer them to an ice bath. The skins should easily peel off after blanching.
Step 3: Prepare the jars
While the tomatoes are blanching, prepare the jars for canning. Place the jars in a large pot of hot water, ensuring the water covers the jars by an inch or so. Bring the water to a simmer and let the jars sit for at least 10 minutes to sterilize them thoroughly. In the meantime, also place the lids and bands in a small saucepan of simmering water to soften the sealing compound.
Step 4: Fill the jars
Once the jars are sterilized, remove them from the hot water and place them on a clean towel. Using a ladle and a funnel, carefully fill each jar with the blanched tomatoes. Leave a ½ inch of headspace at the top of each jar. To remove any trapped air bubbles, use a bubble remover or a non-metallic utensil to gently stir the contents of each jar.
Step 5: Seal the jars
Wipe the rims of the jars with a damp cloth to remove any residue and ensure a proper seal. Drain the lids and bands from the saucepan and place them on top of the jars. Screw the bands on firmly, but not too tight. This allows for air to escape during the canning process.
Step 6: Process the jars
Place the filled and sealed jars on the canning rack in the stockpot or canner. Add enough water to cover the jars by at least one inch. Bring the water to a rolling boil and let it continue boiling for the recommended processing time. The processing time will vary based on your altitude and the jar size, so consult a reliable canning resource for the specific time.
Step 7: Remove and store the jars
Once the processing time is complete, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined countertop. Allow the jars to cool undisturbed for 12-24 hours. As they cool, you should hear a popping sound, indicating that each jar has properly sealed. Test the seals by pressing the center of the lid. If it does not flex, the jar is sealed. Store the sealed jars in a cool, dark place for up to 12 months.
Congratulations! You have successfully canned your own tomatoes. Whether you plan to use them in sauces, soups, or even enjoy them on their own, your homemade canned tomatoes will add a burst of flavor to any dish. With the right equipment and careful attention to each step, you can enjoy the taste of summer long after the harvest season is over.
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