Hello friends, today I'm going to be sharing how can fresh tomatoes from garden. Please note, this is simply how I have been doing it, but there are other recipes and tutorials that might be better. Based on my research and understanding of safe canni…
Hello friends, today I'm going to be sharing how can fresh tomatoes from garden. Please note, this is simply how I have been doing it, but there are other recipes and tutorials that might be better. Based on my research and understanding of safe canning practices, I believe this to be an appropriate way to can tomatoes. At the end of this post I will link some trusted sources for recipes, so you can look into that if you wish. You may notice that other recipes and tutorials say to peel the tomatoes but this is not a step I have ever taken.
Tomatoes are a low acid food, which means they need an acid added to them, and they MUST be canned using either a water bath/steam canner or a pressure canner. It is not best practice to simply fill the jars with tomatoes and acid, and put the lid on hoping for a seal. I admit, I used to can this way until I learned more. I use a steam canner, so my instructions will be written for that. However, you would be able to use the same steps for a water bath canner, just be sure your jars are completely covered in water and begin your processing time AFTER the water has boiled.
Here is how I can my tomatoes. The varieties I are not ideal for making a sauce, but that is fine by me. I always can plain tomatoes with no extra vegetables or seasonings because it is easier and more versatile. If I want to make a pizza sauce, BBQ sauce, soup, etc, I will do so with a jar of tomatoes later.
To begin, you will need:
canning jars that are free from cracks or chips (I typically use 1 litre sized jars)
new lids and bands
a steam canner or water bath canner
tomatoes
an acid like bottled lemon juice or vinegar (store bought, not homemade)
boiling water
helpful tools include a wide mouthed funnel and jar lifter but they are not essential
Wash and cut tomatoes if desired. You may keep them whole if they are small enough to fit into the jar. Fill the jar to the top with tomatoes and gently crush them to release juice.
Add 2 tablespoons lemon juice or vinegar to very 1 litre jar. If you are using a half litre, use 1 tablespoon.
Fill the jar with hot, boiled water to within 1/2 inch headspace.
Secure the lids and bands onto the jars.
If using a steam canner, follow instructions for your canner to prepare it. I fill mine with the right amount of water, bring to just below a boil, the put the jars in. The lid goes on and I wait for the dial gauge to reach the right spot. Once it has, I start a timer to process the tomatoes for 45 minutes (if using half litre jars, 40 minutes). Per my canner instructions, I turn off the stove after the processing time, and leave the lid on for 5 minutes.
If using a water bath canner or a large stockpot, fill with water and place jars in. It might be helpful to put the jars in first, then top with water so it doesn't overflow. The jars need to be submerged. Put lid on your pot/canner. Bring the water to a boil, and then set a timer for 45 minutes (! litre jars) or 40 minutes (half litre). Turn off the timer and the heat source, remove canner lid, and wait 5 minutes. Then you can take the jars out.
Carefully place hot jars onto a protective surface like a towel folded double thickness to protect your counter or table. I always leave my jars untouched, with the bands on, for about 24 hours to fully seal. Then I remove the screw bands and if any lids have not sealed, they go into the fridge for immediate use. The sealed jars are labelled and stored in a cool dark place, away from sunlight. It is very important to keep jars away from windows for long term storage. I have my home canned food in the basement, and there is a window nearby but it is under our deck, so there is no light coming in.
If you would like to see a video of me canning tomatoes, it is linked below.
I have some other videos about canning you may enjoy.
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