How to Can Tomatoes: A Simple Guide to Preserve Summer’s Bounty
As summer’s warmth ripens tomatoes to their peak, there’s no better time to capture their flavor and extend their life through canning. Whether you’re a seasoned pro or a beginner, this guide will walk you through the steps to can tomatoes, so you can enjoy their rich taste all year round.
Why Can Tomatoes?
Canning tomatoes is not just about preserving food; it’s about capturing the essence of summer. Home-canned tomatoes can elevate your dishes, from pasta sauces to soups and stews, with a depth of flavor that store-bought varieties often lack. Plus, by canning at home, you can ensure that your tomatoes are free from preservatives and other additives.
What You’ll Need
Before you start, gather these essential tools and ingredients:
- Fresh tomatoes (approximately 20 pounds for 7 quarts)
- Lemon juice or citric acid (to ensure safe acidity levels)
- Salt (optional, for flavor)
- Canning jars, lids, and rings
- Large pot for boiling water
- Jar lifter and funnel
- Towels and a clean workspace
Step-by-Step Guide to Canning Tomatoes
1. Prepare Your Tomatoes
- Start by washing your tomatoes thoroughly.
- To peel them easily, blanch the tomatoes by boiling them for 30-60 seconds and then immediately transferring them to an ice bath. The skins should slip off effortlessly.
- Core the tomatoes and remove any blemishes or green spots.
2. Prepare Your Jars
- Sterilize your canning jars by boiling them in water for 10 minutes. Keep the jars hot until you’re ready to fill them.
- Boil the lids and rings separately in a smaller pot.
3. Fill the Jars
- Add two tablespoons of lemon juice or ½ teaspoon of citric acid to each quart jar (adjust for smaller jars).
- Pack the tomatoes into the jars, leaving about ½ inch of headspace at the top. You can pack them whole, halved, or crushed, depending on your preference.
- If desired, add a pinch of salt for flavor.
- Wipe the rim of the jars clean to ensure a good seal, place the lids on top, and screw the rings on until they’re fingertip-tight.
4. Process the Jars
- Place the filled jars into a large pot of boiling water, ensuring they are fully submerged with at least an inch of water above the tops.
- Process the jars for 40-45 minutes for quarts and 35-40 minutes for pints. Adjust the time based on your altitude.
- Once done, carefully remove the jars with a jar lifter and place them on a towel to cool. You should hear a “ping” sound as the lids seal.
5. Store Your Canned Tomatoes
- Label the jars with the date and store them in a cool, dark place. Properly sealed jars can last up to a year or longer.
Tips for Success
- Choose the Right Tomatoes: Use firm, ripe tomatoes with no signs of spoilage. Varieties like Roma or San Marzano are ideal for canning.
- Safety First: Ensuring the correct acidity level is crucial to prevent the growth of bacteria, including botulism. Always add lemon juice or citric acid as recommended.
- Experiment with Recipes: Once you’ve mastered basic tomato canning, try adding herbs, garlic, or peppers to create custom flavors.
Canning tomatoes is a rewarding way to preserve the taste of summer. With just a little effort, you can enjoy the vibrant flavors of fresh tomatoes throughout the year. Plus, by canning as part of a group buying effort, you can share the abundance with friends and family, making the process even more economical and enjoyable.
Happy canning!
If you'd like to buy tomatoes in boxes, order here.
Written by Faith Oloruntoba