Home-Canned Tomatoes: The Kettle Cook Method

Why should you entertain the idea of canning tomatoes? With your busy lifestyle and the availability of quality tomato products on the market, what’s the point?

Well, if you’re a vegetable gardener, or even one who frequents your local fruit and vegetable stand in search of fresh, wholesome produce, you may be inspired to do just that.

If you follow these simple steps, you'll be rewarded with the freshest tomatoes year round.

First, you need to sterilize jars by running them through the cleaning cycle of dishwasher. Meanwhile, you need to sterilize lids and rings in boiling water 3 minutes and leave in hot water until ready for use. Next, you skin tomatoes, place them in a large plastic tub (or sink), pour boiling water enough to cover tomatoes and leave for 1 minute. After rinsing in cold water, you'll now be able to slip-off skins from the flesh. After removing the skins, you place them in a cooking pot and bring to a light boil, periodically skimming-off the pink foam (scum) forming on top. You can now remove sterilized jars from the dishwasher, putting 1-teaspoon salt in each jar. Using a sterilized ladle, fill each jar with tomatoes, leaving a 1/4-inch headroom. Secure the lid and ring to each jar, wiping any excess liquid with a clean cloth. Place each jar upside-down to to allow the heat from the tomatoes to seal the lids. After 20 minutes, you need to check the seals. If they are concave, then you can put them in your pantry. If not, you must repeat the process.