Tomatoes are one of the first things I canned well over 20 some years ago as a beginner canner. I read it was one of the easiest things to learn as a newbie canner and they were right.
There is nothing better than a fresh tomato straight off the vine, but I think the second best thing is a jar of home canned tomatoes in the middle of winter!
I use canned tomatoes in chili, spaghetti sauce, soups and casseroles and many different recipes. If I run out, I also make salsa or tomato juice from the tomatoes I canned.
I can so I can preserve my garden harvest but also because I can control what's in my food. I grew it and I grow organic. I know what's in each and every jar.
Canning is the process in which foods are placed in jars and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar.
- Always make sure everything clean and sterile, I can’t stress this enough.
- Always use fresh, quality food.
- Keep hot items hot when called for in a recipe
- Always use the right canning method called for. I can’t stress this enough either.
- Use the exact processing time called for in the recipe.
- When Pressure Canning always use the correct pressure.
- Allow jars to cool and do not disturb for 24 hours. Once cool, wipe jars clean.
- Date and label contents of all jars.
- Make sure to check all seals before storing in a cool dark place.
- It is best to not stack jars on top of each other. Stacking may give a false seal due to weight of jar on top.
2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
Dip tomatoes in boiling water 30 to 60 seconds. This will loosen the skins. Immediately dip tomatoes in cold water.
|Add Salt (optional)|
|Remove Air Bubbles|
|Apply The Two Piece Lid|
|Place Filled Jars In Water Bath Canner|
|Ready For The Pantry|
More Canning Information: