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<\/figure><\/div>Here in Maine, tomato season is so short. Often times, we are lucky to have a few ripe tomatoes at the end of July with the bulk of the harvest ready in August and September.<\/p>
Since we enjoy tomatoes so much, I tend to grow a lot of plants in order to gather plenty of fruit to preserve for the rest of the year. Most of the tomato harvest is turned into canned tomato sauce<\/a> and salsa<\/a>. But there comes a point every summer when ripe tomatoes pile up on my kitchen counter, and they have to be preserved quickly to make room for the next harvest coming from the garden.<\/p> This home canning recipe is perfect for preserving a lot of tomatoes quickly into shelf stable jars for food storage. Whole, peeled tomatoes are ready to be opened and used in all your favorite meals that call for fresh tomatoes. Here are some tomato canning tips to help you prepare:<\/p> I grow a few cherry and slicing tomatoes for fresh eating, but most of the tomatoes in my garden are paste type tomatoes for preserving. Paste tomatoes are plum shaped, with dense, meaty flesh without a lot of moisture.<\/p> Although these are my favorites, any type of tomatoes can be used. The moisture content is less of a concern than flavor when canning whole tomatoes. You want a tomato that tastes good, and doesn’t turn into mush when heated.<\/p> So don’t hesitate to can your favorite beefy slicing or cherry tomatoes either. Consider mixing the varieties to get a blend of flavors and textures in the jar that will elevate your cooking. You can always drain off any liquid before using.<\/p> Select good-quality tomatoes with no signs of rot or disease. Ripe tomatoes should have firm flesh that gives slightly when pressed with your thumb. Reserve softer tomatoes for sauce and salsa. Don’t use tomatoes from diseased or frost-killed vines<\/a> as these may harbor harmful pathogens that may not be killed during processing.<\/p> Additional acid is needed when canning tomatoes to ensure that the pH is at a level that prevents bacteria. There are two simple ways you can use to adjust the acidity<\/a> when canning tomatoes. Add citric acid or commercial bottled lemon juice:<\/p> The most time consuming preparation when canning tomatoes is removing the skins. According to the USDA, peeling is required in order to home can the tomatoes safely.<\/p> “It’s important to follow instructions in tested recipes to ensure safety. We do not have any tested recipes that include the skins. Skins change the density of the product, so the processing time we have available would be inaccurate.<\/em>” ~ Ask Extension Knowledgebase<\/a><\/p> You may have some separation with either raw pack or hot pack method, but less so with whole tomatoes that are cooked whole before filling the jars. As long as you followed a tested canning recipe, the jars are safe to use.<\/p> Separation occurs for several reasons. There may be air trapped in the fruit that causes the tomatoes to float up towards the top of the jar, and liquid to remain on the bottom. There is also an enzyme that is triggered once the tomatoes are cut and exposed to air that breaks down the natural pectin. This causes the solids to separate from the liquids.<\/p> It is the same action that occurs when you chop tomatoes, place it in a bowl, and discover a pool of liquid that wasn’t there before. That is the enzyme at work breaking down the pectin that holds the tomato’s cells together.<\/p> The enzyme is deactivated by heat. Heating the tomatoes right after peeling and canning quickly can eliminate much of the enzyme action.<\/p> You can use a large sauce pot as long as it is tall enough to cover the tops of the jars by a few inches, and at least two more inches of air space to prevent boiling water from splashing out of the pot.<\/p> You will need to place a rack in the bottom to hold the jars up away from direct heat so they won’t break, and work in smaller batches depending on how many jars your pot will hold.<\/p> Home canned tomatoes are more flavorful than off-season tomatoes, and you won’t have the metal taste of commercially canned tomatoes. You can also use whole canned tomatoes in any recipe that calls for crushed or diced tomatoes. Just cut or crush by hand after opening the jar if you need smaller pieces.<\/p> Preserved plain tomatoes make a versatile pantry staple that can be used in many recipes, including adding to chili<\/a>, stews<\/a>, and soup, blending into salsa<\/a>, and making a quick tomato sauce<\/a>.<\/p> Before you begin, it may be helpful to review this factsheet on water bath canning<\/a> at the National Center for Home Food Preservation website.<\/p> This is a safe caning recipe from the NCFHP<\/em> website and the Ball Blue Book Guide to Preserving<\/em><\/a>. The full and printable recipe can be found at the bottom of this post, but these are the steps for canning whole, halved, or quartered tomatoes packed in water.<\/p> Gather your canning and kitchen equipment. You will need:<\/p> Wash your jars, lids, and canning tools in warm, soapy water and rinse well. Inspect the jars carefully and eliminate any that have cracks or chips, because these may break in the canner.<\/p> Place the jar rack into water bath canner, set the jars in the canner. Add water to the jars first to keep them from floating, and then fill the canner with enough water to cover the jars.<\/p> Jars must be heated before filling to prevent breakage due to thermal shock. Place the jar rack into the water bath canner, set the jars upright in the canner, and add enough water to cover the jars. Bring the canner to a simmer (180\u02daF) for 10 minutes, and keep the jars hot until you are ready to fill them.<\/p> Follow the manufacturer’s directions for preparing the lids. Pre-heating lids is no longer necessary before using, but it is still safe to warm the lids if you want to. Just add them to the canner when you heat your jars.<\/p> To blanch and peel the tomatoes, bring a large saucepan of water to a boil and fill a large bowl with ice water. Also see How to Peel Tomatoes for more information.<\/p> Wash the tomatoes well under clean, running water. Cut an X in the bottom and dip the tomatoes into the boiling water until the skins crack and loosen \u2013 about 30-60 seconds. Scoop them out of the boiling water and drop them into the ice water to cool.<\/p> Keep the pot on the stove over low heat. Depending on which packing method you choose, you will use this water to fill your jars and\/or heat your tomatoes.<\/p> Remove the skins from the tomatoes once they are cool enough to handle. Cut out the cores, and leave whole, or cut in halves or quarters as desired.<\/p> Lay a kitchen towel on the counter, and place the citric acid or lemon juice, canning salt (if using) nearby along with the measuring spoons. Fill the jars using the raw pack or hot pack method as described below:<\/p> Bring the blanching pot of water back to a boil. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.<\/p> Add the citric acid or lemon juice to each jar, salt (if using), and then fill the jars with the prepared raw tomatoes. Ladle the boiling water over the tomatoes leaving a 1\/2-inch headspace.<\/p> Run the bubble popper through the jar to release air. Wipe the rim with a damp towel to remove residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.<\/p> Add the prepared tomatoes back to the pot of water on the stove. Adjust water if necessary so that it is covering the tomatoes. Bring the pot back to a boil, reduce the heat to a gentle boil, and cook the tomatoes for 5 minutes.<\/p> Remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm. Add the citric acid or lemon juice to each jar. Add the salt for flavor if desired. Fill hot jars with the hot tomatoes leaving a 1\/2-inch headspace at the top of the jar.<\/p> Add enough cooking liquid to cover the tomatoes, maintaining a 1\/2-inch headspace. Run a bubble popper through the jars to release air bubbles. Wipe the rim with a damp towel to remove residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.<\/p> Once the jars are all in the canner, adjust the water level so it is covering the jars by several inches, bring the pot to a boil, and process the jars for the times indicated in the recipe below. Let the jars cool, test the seals, label and date the jars, and store in a cool, dark location for 12 to 18 months.<\/p>Tips for Canning Tomatoes<\/h2>
Choosing Tomatoes<\/h3>
Acidifying Tomatoes<\/h3>
Peeling Tomatoes<\/h3>
Deciding on Raw Pack vs. Hot Pack<\/h3>
Why Tomatoes Separate in the Jars<\/h3>
Don’t Have a Water Bath Canner?<\/h3>
Ways to Use Canned Tomatoes<\/h3>
How to Can Tomatoes Water Bath Method<\/h2>
Step 1: Prepare the Canning Equipment<\/h3>
Step 2: Prepare the Tomatoes<\/h3>
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<\/figure><\/div>Step 3: Can the Tomatoes<\/h3>
Raw Pack<\/h4>
Hot Pack<\/h4>
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