A Step by Step Guide to Canning Whole Tomatoes

Today I am going to share with you one of my favorite parts about growing your own food – canning! Canning is the best way to maximize your harvests and enjoy the fruits of your labor all year long. Nothing quite compares to the taste of a freshly ripened tomato right off of the vine, but this time of year, gardeners are scrambling as their tomato plans set fruit all at once. If you find yourself with far too many tomatoes to enjoy (which is a wonderful problem to have), I’ve got a solution for you!

My favorite tomatoes to can whole are the Roma variety. I like that this determinate variety sets fruit all at once, has few seeds and is easy to peel using the method I will describe below.

____________________

Before we get started with the canning process, let’s go over acidity, an important safety measure.

Acidity:
Tomatoes are considered to be a “high acid” food; however, a certain pH level is required to prevent food borne illnesses. In order to ensure your canned tomatoes meet the pH requirements, make sure to add a tablespoon of concentrated lemon juice per pint of raw canned tomatoes; two tablespoons if you are using quarts. It is not recommended to use lemon juice (squeezed from a lemon) as lemons can vary in acidity and juice content.

____________________

STEP 1 – JAR PREPARATION

• Canning jars need to be washed and sterilized (place in 225 ° F oven for at least 10 minutes). Leave them in the oven until ready to be filled up.
• Lids also need to be sterilized; just 10 minutes in simmering water is all it takes. Leave them in the water until you need them.
• The rings only need to be properly washed in warm, soapy water.
• I like to wash the lids in warm water as well.

STEP 2 – TOMATO PREPARATION

• Wash the tomatoes.

STEP 3 – TOMATO PEELING

Peeling the tomatoes is incredibly easy, just follow these simple instructions:

• Score the tip of the tomato with an “x”  or just slice off the tip. Either method works well.
• Drop the tomatoes in a pot of boiling water for about 60 seconds.
• Remove tomatoes and place in an ice water bath to cool down.
• Once cooled, peel off the skin. It should just slip right off.

STEP 4 – TOMATO PACKING AND CANNING

For whole tomatoes, I prefer the “Hot Pack” Canning Method, detailed below:

• Add one tablespoon of concentrated lemon juice per pint (2 tablespoons if using quarts)
• Put prepared tomatoes in a large saucepan and add enough water to completely cover them.
• Boil tomatoes gently for 5 minutes.
• Fill hot jars with hot tomatoes leaving ½-inch headspace.
• Add cooking liquid to the jars to cover the tomatoes, leaving ½-inch headspace.
• Remove air bubbles by running a knife or a wooden spoon along the side of the jar.
• Wipe the rims clean.
• Place a sterilized lid and screw on the bands until “finger tight.”

STEP 5 – TOMATO HOT WATER BATH

• Place the sealed jars in a hot water bath. The water should be at least a couple of inches above the jars.
• Bring the water to a rolling boil and start the timing process. Please note that process times can vary based on your altitude. Refer to the chart below.
• Remove jars and allow to cool down before storing.

Pack Style	Jar Size	0-1,000 ft	1,001-3,000 ft	3,001-6,000 ft	Above 6,0000 ft
Hot and Raw	Pints	40 mins	45 mins	50 mins	55 mins
	Quarts	45 mins	50 mins	55 mins	60 mins

And that is it! Remember to check each jar for a good seal (you’ll hear the jars popping as they seal), and to label and date your jars prior to storing.

____________________

SUPPLIES NEEDED

____________________