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Tomatoes CanningAn abundance of fresh tomatoes in the summer Although many people think of tomatoes as a vegetable, they're really a fruit...and like most fruits, you don't have to use a pressure canner to can tomatoes safely as long as you don't add other vegetables in with them (with a few exceptions). (Make sure if you're canning tomatoes and other veggies together, that you're using a recipe that has been proven to be safe with the water bath method.) Tomatoes Canned in Water If you're wanting a basic way to can tomatoes, here it is. The ingredients are tomatoes, bottled lemon juice, and salt (if you want to add it). You can keep the tomatoes whole, or cut them up. It's pretty simple. (First, preview the Canning Processing section for information on getting set up to can using the water bath method to get your jars and equipment ready.) Tomato Preparation To detirmine how many fresh tomatoes you'll need, decide how many jars you'd like to can. It will take approximately 3 pounds of tomatoes per quart. (Or, if you've got a run on tomatoes, figure out how many you have to can and then prepare your jars accordingly). To prepare your tomatoes for canning, first wash them. Then, dip a few at a time into boiling water for about a minute. Remove these tomatoes and plunge them into very cold water. This will allow you to easily remove the skins just by sliding them off. Next, remove any bruised or bad looking spots. Here's where you decide how you want to can them: whole, halved, or quartered. Cut them up accordingly. Two Ways to Pack Them in There are two ways you to pack your tomatoes in your jars. First is the Hot-Pack Method. For this method, you'll cook your tomatoes before canning them. Place your peeled tomatoes in a stainless steel saucepan and add water to cover. Bring to boil over medium-high heat, stirring regularly. Reduce heat and boil (gently) for 5 minutes. The second way to pack your tomatoes is the Raw-Pack Method, and it's just like it sounds. You don't cook the tomatoes in this method. Instead, bring about 4 cups of water to a boil and then keep it hot to use to fill your jars. Filling The Jars Now that you've got prepared jars and have decided on a packing method, let's fill your jars with tomatoes! To do this, first add 1 tablespoon of bottled lemon juice to each pint you'll be filling (or 2 tablespoons to quart jars). If you'd like to add salt, add 1/2 teaspoon for pints and 1 teaspoon for quarts. Next, add as many tomatoes as you can fit in, allowing 1/2 inch space on top of jar. Ladle in either your hot cooked liquid, or hot water, depending on the method you're using. Use a plastic knife or other long object to stick down the inside of your jars to remove air bubbles. Add lids and bands (if you need more information about this, see the Canning Processing section) and process your jars in a water bath for 40 minutes for pints and 45 minutes for quarts. Adjust processing time to according to altitude. See chart here.
If you're interested in other caning recipes with tomatoes, check these out: Green Chili BBQ Sauce
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