Canning Fresh Tomatoes
Canning tomatoes requires a water bath process to ensure they are shelf-stable. By peeling the skins, adding an acid to meet safety requirements, and submerging jars in boiling water, you preserve the harvest for pantry storage throughout the year.
Consistency is your primary safety mechanism.
Ensure your jars are free of chips or cracks before you begin. You must use a fresh, new lid for every jar to guarantee a proper vacuum seal.
- Water bath canner with rack
- Large stainless steel stockpot
- Jar lifter tongs
- Wide-mouth funnel
- Bubble-removal tool or non-metallic spatula
What goes in.
- 22 lbripe, firm tomatoes
- 1/2 cupbottled lemon juice
- 2 tspcanning salt (optional)
Balancing the pH
You must add bottled lemon juice to every jar. This ensures the acidity level is sufficient to prevent bacterial growth regardless of the natural variation in the tomatoes.
The method.
Blanch and peel
Cut an 'X' into the base of each tomato. Submerge them in boiling water for 30 seconds until skins split, then move immediately to an ice bath. Slip the skins off and core the tomatoes.
Prepare the jars
Place clean jars in the canner and fill with enough water to cover them. Bring to a simmer to heat the glass before filling.
Acidify and fill
Add 2 tablespoons of bottled lemon juice to each quart jar. Pack the raw or quartered tomatoes into the jars, pressing down gently to release juice, leaving 1/2 inch of headspace at the top.
Debubble
Run your tool along the inside edges of the jar to release trapped air. Adjust headspace if needed by adding more tomato juice.
Seal and process
Wipe the rims with a damp cloth, center the lids, and tighten bands until fingertip-tight. Lower into boiling water and process for 85 minutes.
When it doesn't go to plan.
Always use bottled lemon juice; fresh squeezed varies too much in acidity.
If your altitude is above 1,000 feet, you must increase your processing time according to local extension charts.
Store jars in a cool, dark cupboard once they have cooled and the seals are confirmed.
The ones that keep coming up.
How do I know if a jar sealed correctly?
The center of the lid should be depressed and remain firm when pressed. If it clicks or pops up, the seal did not form.
Can I use low-acid tomatoes for this?
All tomatoes, regardless of variety, require the addition of the specified amount of lemon juice for safe water-bath canning.
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