Canning Your Fresh Tomatoes

There are several way of canning your tomatoes. For all methods, make sure you wash lids, rings, and jars and rinse thoroughly. Also dip the tomatoes in boiling water until the tomatoes split their skins. Dip them in cold water and peel. To raw pack just cut your tomatoes in half or quarters and put in jars up to the rim. Put one half teaspoon to pints or quarts. Add lids and and rings and tighten. Have your canner filled halfway with water and preheat. Load your capped jars onto you rack in canner and lower rack into water and add water if you need to so its about one inch above jars. Cover and turn heat on high to bring the tomatoes to a boil, then lower heat for a gentle boil. For hot pack just stir tomatoes in pot so they don’t burn then pack into jars and continue as for the raw pack. For the quick method do the same as the hot pack but have the jars on a large towel on table and fill them. Take lids and caps out of boiling water and cap them. Cover with another large towel. After a few hours check to see if jars have sealed, by pushing down in the center of the lid. If they have not sealed put in refrigerator and use as soon as possible.

Another way is to use a pressure cooker to can the tomatoes; you can do an easy search on the internet to find out what times would be good for the size of pressure cooker that you might have and for the size of jars you are using.