Beginner’s Guide to Canning Tomatoes
I have often used this beginner’s guide to canning tomatoes after having an abundant harvest. I love canning my tomatoes because I get to preserve my summer’s bounty and ensure I have delicious, home-grown tomatoes available year-round.
How To Can Tomatoes For Beginners
In this guide, I will cover everything from understanding the basics of canning and gathering your supplies.
We will also look at preparing tomatoes, sterilizing equipment, processing jars, and troubleshooting common issues.
Understanding the Basics of Canning
Canning is a method of preserving food by processing and sealing it in an airtight container. This prevents spoilage by killing bacteria, yeasts, and molds, and by sealing out air.
Types of Canning
Water Bath Canning: This method involves submerging jars in boiling water for a set period. It’s suitable for high-acid foods like tomatoes.
Pressure Canning: This method uses a specialized canner that reaches higher temperatures, suitable for low-acid foods like vegetables, meats, and beans.
Gathering Your Supplies
Essential Equipment
Canning Jars and Lids: Mason jars or Ball jars with two-part lids (a flat metal lid with a sealing compound and a metal screw band).
Large Pot or Water Bath Canner: For submerging jars during the processing step.
Jar Lifter: Special tongs designed for lifting hot jars.
Funnel: A wide-mouth funnel helps fill jars without spilling.
Bubble Remover/Headspace Tool: For removing air bubbles and measuring headspace (the space between the top of the food and the rim of the jar).
Ladle: For scooping hot tomatoes into jars.
Clean Cloths or Paper Towels: For wiping jar rims and cleaning up.
Ingredients
Fresh, Ripe Tomatoes: Choose firm, ripe tomatoes without blemishes.
Lemon Juice or Citric Acid: To ensure safe acidity levels.
Salt (Optional): For flavoring.
Basal Leaves & Garlic Cloves: Optional for flavoring.
Preparing the Tomatoes
Use meaty varieties like Roma, San Marzano, or Beefsteak. Avoid overly juicy or overly ripe tomatoes.
Wash tomatoes thoroughly under running water, removing any dirt, leaves, and stems.
Blanching and Peeling
- Bring a large pot of water to a boil.
- Prepare a bowl of ice water.
- Score a small ‘X’ on the bottom of each tomato.
- Submerge tomatoes in boiling water for 30-60 seconds until the skins start to peel away.
- Immediately transfer to ice water to stop cooking. Skins should slide off easily.
- Remove skins using a paring knife if needed.
- Core the tomatoes by cutting out the stem end.
- Cut tomatoes into halves, or quarters, or dice them, depending on your preference.
Sterilizing Your Equipment
Proper sterilization prevents the introduction of bacteria and ensures a longer shelf life for your canned tomatoes.
Boiling Method: Place jars and lids in a large pot, cover with water, and bring to a boil. Boil for 10 minutes. Keep jars in hot water until ready to use.
Oven Method: Preheat oven to 225°F (105°C). Place jars on a baking sheet and heat in the oven for at least 20 minutes. Keep warm until use. Note: Lids should not be sterilized in the oven.
The Canning Process
Filling the Jars
Add 1 tablespoon of lemon juice or ¼ teaspoon citric acid per pint jar, 2 tablespoons of lemon juice, or ½ teaspoon citric acid per quart jar.
Pack tomatoes into jars, pressing down to release juices and eliminate air pockets.
Leave about ½ inch of headspace at the top of the jar.
Slide a bubble remover tool or a non-metallic spatula around the inside of the jar to release trapped air bubbles.
Wipe the rims of jars with a clean cloth or paper towel to ensure a clean seal.
Place the flat lid on the jar, then screw the band on until fingertip tight. Do not over-tighten.
Water Bath Canning
Fill the canner with enough water to cover jars by 1-2 inches. Bring to a simmer.
Use a jar lifter to place jars in the canner. Bring water to a full boil, then process pint jars for 35 minutes and quart jars for 45 minutes (adjust for altitude if necessary).
Use a jar lifter to remove jars. Place them on a towel or cooling rack, leaving space between jars.
After 12-24 hours, check seals by pressing the center of each lid. If it does not pop up, the jar is sealed. Unsealed jars can be refrigerated and used within a few days.
Storing and Using Your Canned Tomatoes
Storage Tips
Store jars in a cool, dark place (50-70°F). Avoid direct sunlight and temperature fluctuations.
Properly sealed jars can last up to 18 months. Signs of spoilage include bulging lids, leaks, or off smells.
Using Your Canned Tomatoes
Use canned tomatoes in soups, stews, sauces, salsas, and more. They are versatile and add rich flavor to many dishes.
Troubleshooting Common Canning Issues
Seal Failures
Common causes of seal failures include not wiping rims, over-tightening bands, or insufficient processing time.
The solutions for seal failure include reprocessing within 24 hours, refrigerating, and using within a few days, or freezing the contents.
Floaters
Air trapped in tomatoes or inadequate packing can cause the floating of tomatoes inside the jar.
To prevent this problem, pack tomatoes tightly and remove air bubbles thoroughly.
Discoloration
Discoloration of tomatoes inside the jar can indicate overcooking, exposure to light, or old tomatoes.
To avoid this problem, use fresh tomatoes, follow processing times, and store jars in a dark place.
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Final Thoughts
Canning tomatoes can be intimidating, especially for beginners. The process involves many steps and overlooking even one of them will not give the desired results.
However, with practice, the process becomes less intimidating and is a great way of storing your extra tomatoes and enjoying them for longer.
I hope this post on a beginner’s guide to canning tomatoes has provided you with a step-by-step guide on preserving the flavor and safety of your tomatoes.
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