She Strengthens

Unlock the Flavor of Fresh Tomatoes Year-Round

Are you tired of settling for flavorless, mealy tomatoes in the winter? Do you want to have total control over the ingredients in your homemade tomato sauces and salsas? Look no further! Canning your own tomatoes is a game-changer, and we’re here to guide you through the process.

Gather Your Canning Gear

Before you start, make sure you have the right equipment:

• Pressure canner or water bath canner/large stockpot with canning rack and jar lifter
• 4 pint jars with lids
• Knife

Prepare Your Tomatoes

To get started, you’ll need:

• 4 pounds Roma tomatoes
• Bottled lemon juice or citric acid
• Salt (optional)
• Ice and water for an ice bath

The Canning Process

Follow these steps to can your tomatoes:

1. Prepare an Ice Bath: Fill a large bowl with ice and water.
2. Score and Boil Tomatoes: Score the skins of the tomatoes, then boil them for 1 minute to remove the skins.
3. Assemble Your Jars: Add lemon juice or citric acid, salt (if using), and tomatoes to each jar, leaving 1/2 inch of headspace.
4. Get Canning!: Use a pressure canner or water bath canner to process the jars.

Using a Pressure Canner

• Follow manufacturer instructions for operating your pressure canner.
• Process pint jars for 40 minutes and quart jars for 25 minutes.
• Wait 15 minutes after the canner is fully depressurized to open the lid, then wait another 15 minutes before removing the jars.

Using a Water Bath Canner

• Fill a water bath canner or large stockpot with enough water to cover the jars by 1 inch.
• Bring the water to 180°F, then reduce heat to maintain a simmer.
• Process the jars for 85 minutes, then remove them from the canner and let them cool.

Check Your Cans

Let the jars rest at room temperature for 24 hours, then check the seals. If the lids are tightly sealed and slightly concave, you’re good to go! If not, refrigerate or discard the jars.

Food Safety Reminders

• Always follow recipe instructions exactly to minimize the risk of contamination.
• Acidity is crucial: use bottled lemon juice or citric acid to ensure your tomatoes are acidic enough to prevent bacterial growth.
• Proper sealing is essential: if a jar doesn’t seal properly, use it immediately or discard it.

Benefits of Canning Your Own Tomatoes

• Enjoy flavorful, locally grown tomatoes year-round.
• Have total control over ingredients in your homemade tomato sauces and salsas.
• Experiment with new recipes and flavors.

Frequently Asked Questions

• Can I use a steam canner, oven, or pressure cooker to can tomatoes? No, these methods are not recommended for canning tomatoes.
• What kinds of tomatoes can be canned? Paste tomatoes, Roma tomatoes, and heirloom tomatoes are all great options.
• Can I leave the skins on the tomatoes? Yes, but most people remove them for a smoother sauce.
• Do I need to worry about altitude? Yes, adjust your pressure settings and processing time accordingly.

With these simple steps and safety reminders, you’ll be enjoying delicious, homemade canned tomatoes in no time!