She Strengthens

Unlock the Flavor of Fresh Tomatoes Year-Round

Are you tired of flavorless, mealy tomatoes in the winter? Do you want to capture the essence of fresh tomatoes and enjoy them whenever you want? 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

To get started, you’ll need a few essential tools:

• Pressure canner or water bath canner/large stockpot with canning rack and jar lifter
• 4 pint jars with lids
• Knife
• Ice and water
• 4 pounds Roma tomatoes
• Bottled lemon juice or citric acid
• Salt (optional)

Prepare Your Tomatoes

Before you can start canning, you need to prepare your tomatoes. Here’s how:

1. Create an ice bath by filling a large bowl with ice and water.
2. Bring a large pot of water to a boil.
3. Score the tomato skins by cutting an “X” into them, which will help you remove the skins more easily.
4. Add tomatoes to boiling water and cook until skins start to separate from edges (about 1 minute).
5. Remove tomatoes from boiling water and place them directly into ice bath.
6. Remove skins from tomatoes.

Assemble Your Jars

Now it’s time to assemble your jars:

1. Add 1 tablespoon lemon juice to each pint jar (or, if using citric acid, add 1/4 teaspoon to each pint jar).
2. Add salt, if using (about 1/2 teaspoon per pint).
3. Fill each jar with tomatoes, being careful not to crush them.
4. Leave about 1/2 inch of headspace (empty space) below the lip of the jar.
5. Add water if needed.

Get Canning!

You can use either a pressure canner or a water bath canner to process your tomatoes. Here’s how:

Pressure Canner:

• Follow manufacturer instructions for operating your particular model.
• Generally, pint jars will need to be processed for about 40 minutes and quart jars will need about 25 minutes.
• Wait 15 minutes after the canner is fully depressurized to open the canner lid.
• Then wait another 15 minutes before removing the jars from the canner.

Water Bath Canner:

• Fill a water bath canner or a large stockpot with enough water so that there’s an extra inch above the submerged jars.
• Turn on heat and bring the water to 180°F (just before a simmer).
• Submerge the rack with jars of tomatoes in the water and cover the canner or pot.
• Increase heat to high.
• Once water comes to a rolling boil, reduce heat to maintain a softer boil.
• After 85 minutes, remove the jars using the rack or jar lifter and place them on a dish towel or rack.

Check Your Cans

Let the jars rest at room temperature for 24 hours, and then check the seals. The lids should be tightly sealed and slightly concave. Improperly sealed jars should either be refrigerated and used within 1 or 2 days or be thrown away.

Food Safety First

When canning, it’s crucial to follow recipe instructions exactly to minimize your risk of introducing contaminants to your canned food or creating an environment where pathogens can thrive. Two key considerations are acidity and proper seal.

Benefits of Canning Your Own Tomatoes

Canning your own tomatoes offers several benefits:

• You can buy locally grown (or use homegrown) tomatoes at peak freshness and preserve their flavors.
• You have total control over the ingredients in tomato-based sauces or salsas you make.
• You can tailor your favorite homemade foods to your exact dietary needs and preferences.

Frequently Asked Questions

• Can I use a steam canner, my oven, or a pressure cooker to can tomatoes? No, steam canners are not suitable for canning tomatoes, and using your oven or pressure cooker is not recommended.
• What kinds of tomatoes can be canned? The best tomatoes for canning are paste tomatoes or Roma tomatoes, but you can can any tomato using the same methods.
• Can I leave the skins on the tomatoes? Yes, but most people remove the skins to avoid bitter flavors and textures.
• Do I have to worry about altitude? Yes, altitude affects pressure and boiling points, so you’ll need to adjust your canning settings accordingly.

With the right tools and a little practice, you can enjoy the taste of fresh tomatoes all year round. Happy canning!