Fresh-Tasting Tomatoes All Year 'Round

Canning tomatoes is a worthwhile task when you enjoy that fresh, delicious taste in the cold of winter. The most important part of the whole process is to closely follow the USDA guidelines for food safety. There are different methods for canning tomatoes.

About 20 pounds of fresh tomatoes provide seven quarts of canned tomatoes. Purchase canning jars with wide mouths to make it easier when filling them. Don’t use jars that look like canning jars and especially do not re-use jars not made specifically for canning.

Wash everything in very hot water and rinse thoroughly. A dishwasher is good for this step.

To prepare the tomatoes, wash and remove the stem end, cut an X on the other end, and drop them carefully in boiling water for 60 seconds, then immediately dunk in ice cold water. Peel the tomatoes, squeeze out seeds, and place them in a large pot. Once all the tomatoes are in the pot, bring them to boiling for five minutes.

Add a tablespoon or two of lemon juice to each canning jar before adding the tomatoes. This is highly recommended because it has a high acidic level to keep your tomatoes fresh and delicious. The USDA does not recommend using a real lemon as it is not acidic enough; use lemon juice you purchase at your grocery store. Pour the tomatoes into each jar and slide a spatula down the insides to get rid of bubbles.

Fill each jar until it’s about one-half inch from the top. Clean the rim of the jar and the lid to make a tight fit. When screwing on the cap, it should be hand tight. Do not over tighten. Let the jars cool and then check the lids. If their centers are pulled down, they’re ready to be stored in a dark, cool place. If the lid does not conform, either redo the canning of that jar or put the tomatoes in a different container and freeze them instead.