Canning Tomatoes

Canning tomatoes takes some degree of skill, though overall it is not too difficult provided all steps and safety measures are adhered to. Canned tomatoes last up to a year, making them a great option for years when the garden just produces too many tomatoes. Homegrown tomatoes, as opposed to those bought in the store, are the sensible choice for canning.

A number of materials are needed to begin canning tomatoes. To fill seven quart-size canning jars, 21 pounds of tomatoes are needed. Any variety of tomato can be used. Make sure canning jars used are specifically for that purpose, as not all household jars will stand up to the heat needed to seal the cans. Large canning tongs, several pots, including a canning pot, canning jar rings, canning lids, a canning funnel, towels, a bottle of lemon juice, and a small rubber spatula are all necessary supplies. Before beginning the canning process, wash the canning jars, rings, lids, and other supplies in a dishwasher with a sanitizing cycle.

The first step to canning tomatoes is to get three pots with water heating up. The canning pot should be a bit over half full of water and covered while heating. Another large pot should be full of boiling water and the canning jars and lids should be kept in there until use. A third pot should be half full of boiling water. Place the tomatoes into this pot for one minute, then remove them and submerge them in a bowl of ice water. Remove the tomatoes from the ice water after cooling off for a minute, and the tomato skins, stems, and any bruising can be removed. Quarter the tomatoes in preparation to begin canning them.

Remove a quart-size jar from the boiling water with the canning tongs and set on a towel. Use the canning funnel to fill the jars full of the quartered tomatoes. Leave a 1/2 inch space at the top of each jar, and add in two tablespoons of lemon juice, which helps to provide acidity and thus prevent spoilage. Slide the rubber spatula around the inner perimeter of each filled jar to remove air bubbles trapped between the tomatoes and the jar. Finally, firmly add the canning lids and rings onto the jars and place them into the canning pot. At least 1 inch of water needs to sit above the jars in the canning pot. Quart-size jars will generally take anywhere from 45-50 minutes to process in the pot of boiling water. After the time has elapsed, remove them with the canning tongs and leave them to set on a towel for at least 12 hours.

Always check the seal of the canning jars for a good seal. If the seal pops up at all, the jar is not sealed and the tomatoes should be used up within a week. To make the process of canning tomatoes quicker and easier, use a pressure canner instead of a canning pot. Pressure canners also more reliably seal cans than a canning pot.