For some reason when we plant a garden, we never plant just 1 or 2 tomato plants. We end up planting a small army of tomato plants. We are looking for ways to can the tomatoes to use in recipes. Canning tomatoes is a bi-yearly event. We can enough to last a few years. Preserving and canning is something I learned from my mom and grandma. Fresh canned food is best. Check out how we can crushed tomatoes.
Canning tomatoes requires the water bath method. What this means is you are not putting the jars in a pressure cooker and processing the tomatoes. You are canning in water bath. The tomatoes are processed in a large pot under water to cook the tomatoes.
We use crushed tomatoes in our chili, swiss steak, spaghetti and sometimes tomato soup.
What you need:
water bath canner
canning jars (sterilized)
Pot with strainer
Canning lids & bands
pot to cook the stewed tomatoes (we use at least 5 quart)
lemon juice or citric acid
Boil the lids to sterilize (until the water boils).
Blanch the tomatoes using the strainer pot and place in a bowl or another pot (allow to cool, these can be hot!)
Remove the stem and skin from the tomatoes.
Cut into half or quarters and place into a 5 quart pan.
Stir occasionally and mash with the potato masher.
Once the tomatoes come to a boil, remove from heat.
In in quart add 1/2 teaspoon citric acid or 2 Tablespoons lemon juice.
If using pints, put in 1/4 teaspoon citric acid or 1 Tablespoon lemon juice.
Fill the jars with the tomatoes, leaving a 1 inch head space.
optional: You can add 1/2 teaspoon salt in pints or 1 teaspoon salt in quarts.
Clean the top of the jars with a clean towel or wet cloth.
Place the seal and band on the jar and tighten slightly.
Place the jars in the canner with hot water and cover.
Allow the water to boil and keep in water bath for 35 minutes for pints and 45 minutes .
Remove the jars and place on the counter to cool.
Write the date and what is in the jar on the lid with a sharpie marker.
What do you make with your canned tomatoes?