How to can tomatoes

Are you a tomato lover who wants to enjoy the delicious seeds2 of fresh even during the off-season? Canning tomatoes is a great way to preserve their flavor and extend their shelf life. By canning tomatoes, you can stock up on this versatile fruit and enjoy it in various dishes throughout the year. In this guide, we will walk you through the process of canning tomatoes, ensuring that you can savor their goodness whenever you desire.

Step 1: Gather the necessary supplies
Before you start canning, make sure you have the required supplies. You will need fresh tomatoes, canning jars with lids, a large pot or canner, a jar lifter, a wooden spoon, a knife, a cutting board, a towel, and a boiling water bath or pressure canner.

Step 2: Prepare the tomatoes
Wash the tomatoes thoroughly under running water to remove any dirt or debris. Scald them by placing them in boiling water for about 30 seconds, then immediately transfer them to a bowl of ice water. This process, known as blanching, helps in removing the skins easily. Once cooled, peel off the tomato skins.

Step 3: Remove the cores
Using a knife, remove the tough stem area of each tomato to get rid of any tough or unwanted parts. This will enhance the overall quality of your canned tomatoes.

Step 4: Cut and crush the tomatoes
Cut the tomatoes into chunks or quarters, depending on your preference. For a smoother consistency, you can also crush the tomatoes using a food mill or by hand. Remember to remove the @@MARKER@@1 if desired, as they can make the canned tomatoes slightly bitter.

Step 5: Cook the tomatoes
Place the tomatoes in a large pot or canner and cook them over medium heat until they reach a boil. Stir occasionally to ensure even cooking and prevent sticking. You can add a little water if needed, but tomatoes generally produce enough juice on their own.

Step 6: Start canning
While the tomatoes are cooking, prepare the canning jars by washing them in hot, soapy water and sterilizing them. This can be done by either boiling them for 10 minutes or placing them in an oven at 225°F (107°C) for 20 minutes. Once the jars are ready, remove them from the water or oven, and place them on a clean towel.

Step 7: Fill the jars
Using a jar lifter, carefully fill the sterilized jars with hot tomatoes, leaving ½ inch of headspace at the top. Use a wooden spoon to remove any air bubbles by gently pressing down on the tomatoes.

Step 8: Secure the lids
Wipe the jar rims clean with a clean, damp cloth to ensure a tight seal. Place the lids on each jar and screw them on firmly but not overly tight. The heat will create a vacuum seal during the canning process.

Step 9: Process the jars
Place the filled and sealed jars into a boiling water bath or pressure canner, depending on the recommended processing method for tomatoes in your region. Process the jars according to the required time and pressure indicated, typically around 40 to 45 minutes in boiling water or 10 to 15 minutes in a pressure canner.

Step 10: Cool and store
Once the processing time is complete, remove the jars from the canner using the jar lifter and place them on a towel to cool. As the jars cool, you’ll hear the satisfying “ping” sound, indicating a successful seal. After they have cooled completely, store the jars in a cool, dark place. Properly sealed jars can be stored for up to one year.

Canning tomatoes is a rewarding activity that enables you to enjoy the delightful taste of all year long. Plus, it allows you to control the quality, ensuring you have access to pesticide-free and chemical-free tomatoes whenever you desire. By following these simple steps, you’ll be able to successfully can tomatoes and add a burst of freshness to your dishes throughout the year. Happy canning!