Here’s how to can tomatoes (whole peeled tomatoes) using easy water-bath canning. Enjoy that garden-fresh tomato taste all year long—to make fresh spaghetti sauce, lasagna, chili, soups, and stews all year long. Anyone can do this! Here’s how to can your tomatoes—using just tomatoes and lemon juice!
Note: This canning whole tomatoes guide uses easy water-bath canning. You can certainly use a “canner” if you have one. OR, you can use a large deep stockpot with a flat bottom and lid.
Making canned tomatoes is a tradition that families remember years later—and can even pass down to the next generation. Save a couple days in August or when tomatoes are at their peak and enjoy preserving summer in a jar!
If you are growing your own tomatoes, it’s important that you pick the tomatoes when ripe (not overripe). But if you are buying tomatoes, purchase tomatoes a few days in advance of processing day and allow to ripen at room temperature. Farmers really don’t have the luxury of waiting until tomatoes are at peak ripeness, as the fruit becomes too easy to bruise at this stage, and tomatoes continue to ripen in the box or on the counter with the potential to spoil.
Harvest when the tomatoes are ripe and no more. The USDA recommends avoiding using tomatoes picked from dead or frost-killed plants.
Safety First!
Canning, while requiring knowledge, is not that difficult. However, we must add a safety precaution: Canning must be done right.
Improper canning techniques can lead to the growth of the bacteria, Clostridium botulinum, that produces a toxin (botulin) that causes botulism, which is deadly illness. To prevent this bacterium from growing and releasing botulin in your canned goods, you need to lower the pH of your canning mixture - in other words, the canning mixture must be made acidic using lemon juice, citric acid or vinegar.
High-Acid vs. Low-Acid Tomatoes
In the past, tomatoes were considered a high-acid food which meant that they could be canned without the addition of an acid. However, we now understand that the acidity of a tomato depends on its variety and its ripeness, which makes it impossible to know for sure, if it is high- or low-acid. Therefore, tomatoes should always be treated as a low-acid food when it comes to water bath canning, and an acid must be added to each jar of tomatoes and tomato products for safety’s sake.
How to Can Tomatoes: Crushed Tomatoes Recipe
This recipe is for “crushed tomatoes,” which resemble halved tomatoes in flavor and texture. They’re ideal for sauce, soup, and stew recipes.
While you may be tempted to add other ingredients, it’s best to stick to this recipe until you really know how to can, as it has been tested for safety, and it is a good introduction to canning at home.
How Many Tomatoes Do I Need?
To make 1 quart of crushed tomatoes, you’ll need about 3 lbs. of tomatoes (for 1 pint, about 1.5 lbs.). If possible, use a scale to measure out exact amounts. Or, if you don’t have one handy, know that three baseball-sized tomatoes or eight plum tomatoes equal about 1 pound. A typical water-bath canner holds seven-quart jars or nine-pint jars at a time.
Ingredients
- 3 lbs. tomatoes per quart jar (1.5 lbs. tomatoes per pint jar) Tomatoes should be free of crack, spots, and growths
- Salt (optional)
- Bottled (not fresh) lemon juice or powdered citric acid
Supplies
- Pot with boiling water; pan of cold water
- Pot for cooking tomatoes
- Slotted spoon
- Wooden spoon or mallet
- Paring knife and cutting board
- Water-bath canner (OR a large deep stockpot with a flat bottom, a well-fitting lid and a rack that fits at the bottom)
- Quart- or pint-sized canning jars and lids (as many as needed), screw bands, cloth to wipe the jars, jar lifter (jar tongs)
- Funnel and ladle
- Marker for labeling jars
1. Preparing the Tomato Mixture
Set a pot of water to boil and thoroughly wash the tomatoes, removing any minor blemishes and form an X on the bottom with a paring knife. Then, using a slotted spoon, dip the tomatoes (maybe three or four at a time) into the boiling water and leave until the skins slip off about 30 seconds.
Removing the tomatoes with the slotted spoon, they immediately go into a pan of cold water to cool down and then place on a clean plate while the rest of the tomatoes are processed.
Once all the skins are loose, I pull off the skin, cut out the stem and tough part of the core. Placing the tomato on a cutting board, cut into small pieces.
Then place approximately one-sixth of the tomato pieces into a large pot and crush them with a wooden spoon or mallet to liquefy them. Place the pot on a burner, setting it to medium-high heat. Heat and stir the tomatoes until they come to a boil, then add the remaining tomato pieces, gradually. These pieces don’t need to be crushed, as they will be softened by the heat and stirring. Once all the tomatoes are added, allow the tomatoes to boil gently for 5 minutes.
2. Canning the Tomato Mixture
Wash the canning jars, bands and set-aside, and using your dishwasher makes this task easier.
Jars get used year after year, but lids can only be safely used once. The lids on the market today do not need to be heat-activated before using. Just make sure they are clean. Fill a water bath canner about ½ to ¾ full of water and set the canner on the stove to boil.
Next, line up the jars and add the acid to each jar. Use these measures exactly:
- 2 tbsp lemon juice or ½ tsp. citric acid in quart jars;
- 1 tbsp lemon juice or ¼ tsp. citric acid in pint jars.
It’s best to add the acid to the jars before adding the tomato mixture so that 1) you know for sure that you’ve added it, and 2) you don’t accidentally forget to leave room for them at the end!
- Also, add 1 teaspoon salt in the quarts or ½ teaspoon of salt in the pints for flavor, if you wish.
Once the water is boiling in your canner, you are ready to continue. With the jars lined up on the counter and the acid added, I ladle the hot tomato mixture into each jar, using a funnel to prevent spilling. Be sure to leave ½ inch of head space in each jar.
Next comes a VERY IMPORTANT step—it’s absolutely critical to wipe off the top of the jar with a cloth before putting on the lid. Any tiny particle of food left on the rim could cause a jar to not properly seal. Pop on the lid, adjust the screw band until finger tight, and prepare for processing.
3. Processing the Jars
Once the jars all have the lids and screw bands on, carefully place them in the water bath canner using the jar lifter.
Make sure that everything continues simmering while you are filling the canner and that there is at least 1 to 2 inches of boiling water above the top of the jars. Put the cover on the pot, bring to a boil and start timing the processing.
Source: National Center for Home Food Preservation
Note: Processing takes longer at higher altitudes, so consult this table to see how much time is required in your area. A small battery timer is handy for this. After cleaning up the accrued dishes, I take a break and read while my jars are dancing away.
Being mindful of the steam, check on your jars about halfway through the processing time to ensure that they are still submerged, boiling and with at least 1 inch of boiling water covering them. Add more boiling water, if needed.
Once the timer dings, I turn off the stove and very carefully take the top off of the pot venting the steam away from me. With a nice wooden trivet or a cloth towel on the table or counter nearby, I slowly take out each jar using the jar lifter and place each jar apart to cool. Be sure that the jars are not located in a draft, as a cold breeze can crack the jars at this point. This is also why I move them slowly.
Once all of this has been accomplished, I generally call it a day. There will be a noticeable (and reassuring) “pop” as the individual jars cool and seal. I look lovingly at my beautiful trivet of summertime bounty, and I wait until the next day to finish the job.
The jars are cool by morning (or within 12 to 24 hours). I take off the screw bands (carefully) because they sometimes get food on them and leaving them on makes them rust. I test each lid by gently pressing down. Any that give or flex did not seal correctly. Refrigerate any that did not seal immediately.
Cooled jars for my “beauty shot.” Note: Make sure jars are cool. The ceramic trivet could cause the jars to crack!
The screw bands get washed and put aside for next year. I label each and every lid this way you won’t have to scrub any labels off of the jar because the lid gets tossed anyway with the year and the contents. Into the pantry go the canned tomatoes to await use in canned tomato soup, stews, American chop suey (I cook the elbows right in the mix) or anything else I decide to make during the long winter months. Yum!
Learn More
- If you need more advice on how to can your vegetables, or are looking to can more than just tomatoes, see our Water-Bath Canning Guide and Pressure Canning Guide.
- For more information, see the National Center for Home Preservation.
- If you feel that you’d rather dry your tomatoes than can them, learn how here. Whatever you choose, good luck making the most of your tomato harvest!
This Canning Guide was updated and fact-checked as of August 2020, by Christina Ferroli, PhD, RDN, FAND. If interested in nutrition counseling and education practice to make healthier choices—or, simply stay up-to-date on the latest food, nutrition, and health topics—visit Christina’s Facebook page here.
Reader Comments
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acid level of tomatoes for safety
help, I just canned 38 qts of tomatoes. the last jar I grabbed because I thought I had enough to fill it and I know I forgot to add the citric acid. I completed the task and realized one jar did not get the citric acid. the variety of tomatoes is Mariana and pony express. I am hoping these are of adequate enough acid to make this jar safe. I cannot find information about the acidity of different varieties. I feel like I will play Russian roulette with my tomatoes. I know the chances are slim but do you know if this variety will suffice with the acid level. I know heirloom tomatoes are low acid and also san Marzano. any information you have will be appreciated.
Adding acid to tomatoes
Adding the acid to all processed tomatoes is a must! Please do not use the jars that didn’t get citric acid added.
Reference from Michigan State Extension article: “Acidifying your home canned tomatoes: Tomato varieties have been changed through the years and as a result, many now have milder flavor and lower acidity than the in the past. Testing has shown that some current tomato varieties have pH values at or above pH 4.6; a few have values of pH 5 or even higher. Adding the recommended amount of lemon juice (or citric acid) lowers the pH of all tested varieties enough to allow for safe boiling water bath canning. Acidifying all tomatoes now is recommended because it allows for safe processing in a boiling water bath canner (and for a safe short process in a pressure canner). To ensure their safety after being preserved, they must be acidified as part of the food preservation process and they must be acidified whether you are using a boiling water bath canner or pressure canner.”
Canned tomatoes, some turning dark
I just canned up some tomatoes Thursday, today is Saturday and I noticed in some of the jars, a few of the tomatoes and the seeds turned really dark, almost black. I dumped one jar and it smelled ok, but questioned the seal. The others seemed to seal fine. A few jars seemed like they boiled out alot of juice. I also read your suggestion of 2 TBS of lemon juice, the recipe I used only called for 1 TBS per quart. Can I redo theses or do I just need to pitch?
Dark seeds
It is up to you to pitch or not. The black in the tomato is possibly due to a bacterial canker or if it looks like bruising caused by a fungus, Anthracnose. Tomatoes are still safe to eat, if the jars were processed correctly. Just cut away the black part and discard. As for the seeds, they turn black due to a polyphenol in the seed which reacts with iron or other minerals in the water.
(Reference: If the seeds began to discolor during storage, it is probably not a sign of spoilage as long as the product was processed correctly and a vacuum, indicating a tight seal, has been maintained. It may be a reaction of harmless polyphenol compounds in the seeds with iron or other minerals in the water.Jun 6, 2017 extension.psu.edu )
Water on the bottom
I was canning tomatoes there was some water from tomatoes on the buttom of the jar. Is that normal?
water from tomatoes
It is perfectly normal and the result of enzymes in tomatoes that have been cut, crushed or processed. The enzymes occur naturally and break down pectin in the tomatoes which results in the yellow-red tinted liquid that can appear at the top or bottom of the jar.
How long crushed tomatoes in fridge before processing?
I Prepared tomatoes to can and put in refrigerator. Got busy with work. How many days can I keep it in the refrigerator before processing?
Putting tomatoes in fridge
It is recommended to keep in fridge 2 to 3 days at most. If you kept them less than 7 days that’s okay, too. However, even keeping several days in fridge what you will see is separation of pulp and more liquid that is straw colored released. Why? Once you cut up tomatoes or peel them or smash/crush them, enzymes are released that breakdown the tomatoes and release liquid and pectin (fiber). This is perfectly normal and why we process them in boiling water bath asap! So as long as you kept them at 41F or below in fridge you are fine. You will just see more floaters, and more sediment at the bottom of your jars when you do process them.
Canning tomatoes
It'e too complicated, it would take a whole day!!
Canning tomtaoes
It’s really not that big a deal to do water-bath canning. This is not “pressure” canning. You just put the jars in boiling-water bath in a big pot for 40 minutes for pints and 45 minutes for quarts.
It depends on how much you’re canning, of course. But think of it this way. 1. Making canned tomatoes is something families remember years later. 2. A few hours of canning tomatoes lasts for an entire (ONE) year. 2. In the middle of the winter, you’ll have the freshest, summer taste that can’t be compared to grocery store stuff.
Finally, canning whole tomatoes by using a water bath method is not difficult. If there seems like a lot of information on this page, it’s more about safety and accuracy. Canning must be done based on the directions above. There are no short-cuts. Our entire article has been reviewed and updated by a certified food safety procter, registered dietitian nutritionist, PhD, RDN, FAND, and expert from Purdue Cooperative Extension.
um?? you wanna tell us how
um?? you wanna tell us how long to boil them and how that whole process works??
Boiling Process & Length
Boiling (processing) is covered in the third part of the recipe in the article, under “Processing the Jars.”
The length of time that you need to boil them for depends on your altitude. Here’s a table with the times needed for various altitudes: https://nchfp.uga.edu/how/can_03/tomato_crushed.html#tble1
Tomato Juice
I just canned tomato juice and it has all ready separated which I know is normal but it is 3/4 water and maybe 1/4 tomato. Is that ok? I've never had that much water in my juice
Canning tomatoes
As you noted, it’s normal for the liquid to separate. Is the liquid at the top or bottom?
1. If the liquid is at the bottom, this means there was too much preheating (more than 5 minutes). If overheated, the pectin breaks down. That’s OK. Just decant the water off.
2. If the liquid is at the top, we’re guessing you made the juice prior to heating (perhaps by running tomatoes through the steamer, sieve or food mill raw). To minimize this issue, the solution is to leave the tomatoes whole or in large chunks (do not chop), then heat before juicing.The best way to do that at home is to heat quartered tomatoes quickly to boiling temperatures WHILE crushing. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after all tomatoes are added, before juicing.
See reference: https://ohioline.osu.edu/factsheet/HYG-5337
Canning Tomatoes
@Shontina ... The “See Table” in directions gives the bath time for a person’s area.
Water bath
So how long do they boil in the water bath for after you add the tomatoes and seal them up? That's the only thing I cannot find in this recipe.
Prepping Tomatoes
Thank you for this! Instead of blanching and shocking tomatoes to remove the skins, I lay mine out on sheet pans and roast them in the oven at 275 degrees F. until the skins wrinkle and crack. Let them cool, core/peel, and then can. I'm going to try roasting a few on a smoker this summer and see what kind of flavor I can get for making chili and salsa.
This is the best guide I've
This is the best guide I've read so far, thanks for explaining the science as well. I don't understand though why the screw ring lid can't be left on? Doesn't the lid run the risk of being dislodged without it?
Expiration date of canning tomatoes
Dear Cindy,
My mother told me before she passed that her canned tomatoes last for years.She has cases beyond 2 years using the Bell's method of canning.Are they safe to use??
Helpful canning post
Celeste,
I thoroughly enjoyed the simplicity of your instructions and the FUN spirit you put into it. The way you emphasized the hints (e.g. wiping the jar top) and the personal tips (time for a good read). It's still just the first of August and I just set up four quarts of Early Girls and Better Boys off only two plants, and you kept me from messing things up.
Thanks for the helpful and enjoyable blog post.
are tomatoes good that have been storef several years?
We found a case of quart jars of tomatoes, that had been stored so
long, they were half buried in dirt. Found them in storage shed, they looked as if they had just been canned. Opened them up, and ate them, tssted just like they were freshly canned. We didnt get sick or die, just wished there had been more .
canning tomatoes
I wash and dry tomatoes, remove core and then I line tomatoes up on a cookie sheet and par freeze for around 1/2 hr or until the outside of the tomato is really cold or just frozen. Then when you dip them in the hot water bath the skins easily split and slide off. The tomatoes dont breat down as much and you don't have to put them in a cold bath that makes them soggy. They easily cut up or used firm and intact.
're-canning old tomatoes
I have many quarts of tomatoes left from the last few years of canning. Can I open them, boil the contents,and re-can them so they have a longer shelf life?
tomatoes
Hi Cindy, I’m not sure that you can re-can tomatoes that have already lived in jars for years. I think that they are good for more than one year canned, though. I always take last year’s and put them in front of this year’s. That way I eat them first.
Tomatoes 1
I have been reading a lot of comments and am totally confused.
I just canned 18 quarts of tomatoes with only canning salt. Was I supposed to use lemon juice also? I used canning tomatoes from my local farm. I will be doing up ROMAS next. But before I do I want to make sure I know how to do them up right.
I did all using hot water bath.
Adding Lemon Juice
It’s always better to be safe than sorry, so yes, we would recommend adding 2 tbsp of lemon juice per quart in order to bring the acidity to safe levels. Assuming you only recently canned the tomatoes, you should unseal them, add the 2 tbsp of lemon juice, then seal them again in a water bath. Use lemon juice with the romas as well. You can use bottled lemon juice found in your local grocery store.
adding lemon juice
Using Citric acid instead of lemon juice is an alternative as it doesn't change the taste of your tomatoes and you can use this amount
jar 500 ml (pint) 1 tbsp lemon juice (or) 1/4 tsp citric acid : 1/2 tsp pickling salt (optional)
jar 1 L (quart) 2 tbsp lemon juice (or) 1/2 tsp citric acid : 1 tsp pickling salt (optional)
Always use bottled lemon juice as the acidity is always the same.
Tomatoes ll
If I did all 18 quarts wrong can I start over with what I have or are they garbage?
Slow cooker
I do not have a large pot. Can a slow cooker be used or just use the pot and it will just take longer to get them done?
Tomatoes
How much pickling salt would I use for 53 lbs of tomatoes
Sincerly
salt
I couldn’t tell you how much salt to use for that poundage. I put the salt in the jars before I add the tomatoes. I add 1/2 teaspoon for pints and 1 teaspoon for quarts.
salt used in canning
I was always told to use PLAIN salt or canning salt when canning. No iodized salt!!! When I can my tomatoes I use a teaspoon of plain salt and a tablespoon of lemon juice in the bottom of each quart jar. (That way I don't forget to put anything in!! I put the dry in first and lemon juice next.) I would think that if I used the pressure canner, I could omit the lemon juice?
tomatoes
I did 5 quarts and forgot the salt! Is there a time frame to use them by?
Thanks!
time frame
Hi Gaylene, I don’t know exactly what the time frame would be, but I would think that it would be best to use them soon.
canning tomotoe sauce and juice
I am first time caner and I didn't add salt or lemon juice. What should I do? Should I redo the canning process again? What do you mean by using them soon. How long? I have 18 jars of sauce done. Did it about 2 weeks ago. Please help me. Just worried about the 18 jars of sauce.
I am now ready to do tomato juice-about 16 quart. I will add salt and lemon juice to this batch. Is that correct?
Could you please email me.
Thanks
Linda Loewenhagen
canning tomatoes
Salt is a flavoring and not necessary for preservation If you water bathed them properly and they are sealed they will be fine.
Canning or freezing tomato sauce
I always add wine to my tomato sauce. Won’t this make them just as acidic as lemon juice. It will certainly taste better!
Jar size
Ah...I see the options for both are here...thank you :)
Canning jar sizes
What size canning jar is this for? I'd like to use a quart (1.5l) jar....can I do that with this recipe? Thank you!
Canning tomatoes
Hello I am canning tomatoes and have for yrs and I blanch the tomatoes then cut them up cold pack them and only put canning salt on top and pressure cook them..So my neighbor told me that I HAVE to put lemon juice in them or they will not be good...But I have been doing the same thing for yrs and never have gottem sick....I will start to put the juice in from now on but they should be ok right. I did 29 quarts and 11 pints...Don't really want to through all that goodness out..Just would like your comment..Thank you
canning tomatoes
In future, definitely put in the lemon juice to be on the safe side. Tomatoes vary in acidity, depending on variety, ripeness, etc.
Canning tomatoes
Your instructions are the most thorough I've found. Thank you for that. I'd like to add a few things I've learned. Before filling them, clean jars can be heated in the oven at 200 degrees F and then removed and filled with hot tomatoes, preventing thermal shock. Also, after the boiling of the filled jars is complete, sometimes the lids will pop as you remove them from the canning pot. This is normal. Always check the lids after the jars are cooled.
Canning Tomatoes
I've been canning tomatoes for over 30 years, Italian style. I grind the tomatoes after cooking, jar the sauce, and then boil The only ingredients I add, after grinding, are fresh basil leaves and a pinch of salt on the top of each jar. I learned from two Old-World Italians. One of them would re-cook after grinding, but did not boil the filled jars. The other would fill the jars with the ground tomatoes and then boil the jars. In 20 years of using the second method, I've only had to dispose of 3 jars (a bad tomato crop). The first method resulted in more waste. Believe it or not, the "pinch of salt" is a preservative. Adding garlic, onions, or peppers to the sauce before jarring may result in more waste -- more prone to bacteria forming.
Pressure canner
In a canning class that I took it was recommended that we use a pressure canner for tomatoes was the tomatoes don't have as much acid as they used to. Take the canner to 15lbs then turn off the heat. I do live in Georgetown, Colorado elevation 8500 ft.
tomatoes
do you leave the seeds in the sauce? I spend a lot of time trying to remove the seeds
Hi Holly, If I only have a
Hi Holly, If I only have a few tomatoes, I leave the seeds in the sauce. If I have a lot of tomatoes, I put them through my squeezo-straino (a machine that sends the seeds and skins out one side and the pulp out another). The machine takes time to clean but saves time if there are quite a few tomatoes. I don’t mind sauce with the seeds, but some people do.
Better methods for canning tomatoes
When using a water-bath process, you MUST add acid to tomatoes. The National Center for Food Preservation has very complete instructions for pressure canning and water bath canning for whole, crushed, sauced, and juiced tomatoes.
I have been stewing tomatoes
I have been stewing tomatoes for over 30 yrs. I add 1/4 cup lemon juice to a dutch oven size pot. After I put the cooked tomatoes in the jars, I add 1 tsp or pickling salt and 1 tsp sugar and seal. That is all I do.
Never heard of a water bath until last week
Hi Chris, I have never
Hi Chris,
I have never heard of doing tomatoes this way. With jams, after sterilizing the jars and lids, they don't need to be processed because of all the sugar that will preserve them. I wouldn't recommend doing tomatoes this way.
boiling tomatoes
How do you boil them? In a big kettle and put into sterilizes them jars and wait til the
May I safely substitute brown
May I safely substitute brown sugar for granulated sugar when I can this tomato recipe? I will be using a pressure canner. Thanks
Hi Ruth, I don't use any
Hi Ruth,
I don't use any sugar when canning my tomatoes. You want to be careful to keep the mixture acidic when canning this way.
I usually pour some vinegar
I usually pour some vinegar in the water that the jars are set in.....eliminates the mineral deposits on the jars from the water...haven't canned for years....miss it....will have to start up again.
You can also just freeze the
You can also just freeze the mixture in freezer bags...I just smooth out excess air and lay them flat on a cookie sheet and set in freeze....they store very easy this way. That is if you have freezer room.
I have been canning
I have been canning tomatoes-stewed, plain & salsas
Can you can green peppers or
Can you can green peppers or jalapeno peppers using the water bath method? If so, are there any special additions needed, like salt or lemon juice?
Hi Bill, Peppers are not
Hi Bill,
Peppers are not acidic so you would have to be very careful canning them. It would need to be done in a pressure canner and only in small jars. Refer to Ball's Blue Book of preserving for complete instructions.
I have been canning
I have been canning tomatoes-stewed, plain & salsas. I have never processed my tomatoes. My mother and grandma never did. I bring all to a boil for 10-15 mins then can in boiled jars and lids. May have 11 jar out of approx 12 doz spoil. Am i just lucky? Been doing it this way for approx 38 yrs.
Hi Janet, I would not want
Hi Janet,
I would not want to trust tomatoes that hadn't been processed. You may just have been extremely lucky...
My mother in law taught me
My mother in law taught me how to process tomatoes. She did it the same way you describe. I've been canning for 34 years; hardly ever lose a jar.
Canning tomatoes
I just checked again with several members of my family who/their descendants have been canning tomatoes since jars were available here and/or in the homeland. None of them have ever used a water bath with the same success/loss rate as JHagerty. They all say the loss is due to residue on the rim. Just sayin'. AND, If you are just starting and want to use the water bath, go ahead as it won't change the product at all. Tomatoes jarred in glass are the best way to go.
to water bath or not
...and my comment above concerns tomatoes cooked into a sauce. We DO water bath tomatoes that are canned whole (and therefore not cooked & packed hot).
Hi Carol, I always water bath
Hi Carol, I always water bath (or steam bath) my canned sauce. I rarely, if ever, lose a jar, although I am sure to wipe the rim of the jar to avoid food stopping it from sealing. Since I have already cooked the sauce for hours, it really doesn’t change it much.
Truly an amazing article! I
Truly an amazing article! I have gardened
all my life, in the desert, in the mountains,
and in "the flat lands"! I thought my
gardening/canning days were over when I
moved to an aapartment. That very first week my sister gave me the greatest house warming presents! She gave me 5 of those crazy "Topsy Turvy" gardening bags that you hang on your patio or balcony! It's unbelievable just how many tomatoes are produced by growing a plant that way! I
actually have switched up a couple of them and grown peppers and even zucchini. Last year I even had to go out and buy 4 extra cases of jars, because I had that many extra tomatoes! When I can my stewed tomatoes or my mexican mix, I have never put any salt in the jars. From the time I
started canning, I had several family members that were on sodium restriction. I have never had any bad batches. Thanks again for the article! It's got me all excited for this years canning season!
Dear Desert
Dear Desert Dreaming,
Thanks for your kind words! I would be leary, though, of not adding any salt. I personally don't use table salt which is often restricted because it isn't good for us. I use either sea salt or Himalayan pink salt. Salt that doesn't possess some color usually has been processed and all the minerals taken out. Table salt also often contains dubious ingredients designed to make it pour better, but largely untested for health qualities.
CAN YOU JUST PEEL AND CORE
CAN YOU JUST PEEL AND CORE THE TOMATOES , PUT THEM IN A STOCK POT , COOK UNTIL READY TO PLACE IN STERILE JARS, THEN FILL THE JARS AND PLACE THE FLATS AND TIGHTEN DOWN ? COMPLETELY ELIMINATING THE BOILING WATER BATH ? I DON'T RECALL MY MOM EVER USING THE WATER BATH .
Hi Harold, I would be leery
Hi Harold,
I would be leery of not processing the tomatoes. For safety sake, process in a water bath.
I love canning and welcome
I love canning and welcome your tips. I save the used lids and use canning jars all year long. When i'm not concerned with "sealing", I store rice, pasta, various dry goods and leftovers in the quart and half-gallon jars. I use the 1/2pt preserve jars to make lo-cal desserts. Pour 1/2 cup sugar free jello or pudding into clean jars. When set, top with a tbs of whipped topping, and garnish with a sprinkle of graham cracker crumbs and a sprig of mint. Place used lid and ring on jar. I now have a selection of desserts to choose from in convenient one serving containers.
Hi Marie, Thanks for those
Hi Marie,
Thanks for those tips!
What great ideas thank you
What great ideas thank you for sharing :)
I also used my jars when not
I also used my jars when not in use for drinking glasses....much strong than glasses from the store.
Can I safely freeze my
Can I safely freeze my tomato's to remove skin's and stems before canning, or must I blanch them?
Can I safely skip blanching
Can I safely skip blanching tomato's, by
freezing them instead? Freezing & using the "Lucy" method seems to be the quickest & easiest method to me, but is it safe?
I use my slow cooker to cook
I use my slow cooker to cook down large batches of tomatoes. It keeps the kitchen from being so hot in these Southern summers! Like you, I add garlic and fresh herbs from the garden, but I also grate onions, carrots and peppers and add to the mix sometimes. When I'm ready to can them, I add a tablespoon of fresh lemon juice to each quart jar. This makes an oh-so-good spaghetti sauce for cold winter nights
Do you use a regular stock
Do you use a regular stock pot or a pressure cooker?
Hi dfret, I definitely use a
Hi dfret,
I definitely use a regular stock pot. Food needs to be slow-cooked to maintain its integrity. I don't use pressure cookers or microwaves. The former just changes it some but the latter changes the actual structure of the food (in my opinion, turning it into a toxin).
It is correct that you take
It is correct that you take off the bands, but only after completely cooled off. If sealed properly the flat lids will not come off easily, but the rings will rust over time partly due to water getting under the rims while in the bath but can also be from food getting under the rims during application. Hope this helps, I was leary at first but they do stay just fine. Also like she said in the article, it saves you from having to purchase more rings next year if you wash, dry and store them properly, you'll only have to purchase more flat lids next time.
Great ideas: 'Eat what you
Great ideas: 'Eat what you can and can what you can't' ~
I like plain canned tomatoes,
I like plain canned tomatoes, but I like a few with bell peppers. Cold canned I think is what my Mom called it.
I love canning! What it
I love canning! What it saves on food bill is shocking over a year period. I have a garden I can from, so I know exactly what is going into my jars of yummy goodness. There is something so awesome after a day of canning, seeing a table filled with cooling jars of every color and popping lids. The next day boxing them up and putting them in the basement to store. As I use them up over the year I put the empty jars back in their box bottom up. I tied the tomatoes up today and I have so many baby tomatoes. I should be getting my first ripe ones by June 1st
Hi 4Beetender, I love
Hi 4Beetender,
I love canning, too. And, you are right, it is amazing how much you can save on your food bill. It's also fantastic to know what is in your own food.
Canning Tomatoes
You take off the screw bands before storing the jars? So they just have the small flat lid on top of the jar opening?
Did you get a comment /answer
Did you get a comment /answer to your questions...as I was wondering the same thing. I cant see taken the screw bands off...so its confusing to me....
It's all based on vacuum
It's all based on vacuum sealing the lid on tightly.
When the jars are removed from the boiling water they start to cool and that causes what air is in the jars and the ingredients to contract.
The pop the writer refers to is the lid slightly collapsing inward from the pull of the vacuum, thus sealing the jar. In essence, the vacuum will keep the lid in place and the jar sealed so the screw bands are not really required.
When you leave the rings on
When you leave the rings on your processed jars during storage, you will never know if the vacuum seal is good because the ring keeps the lid (flat) pressed tightly against the rim. That's also why jars shouldn't be stacked on top of each other. Ring storage is super easy, and can even be a work of art. Get a length of ribbon or rope or wool, tie a wide mouth ring to one end. Now slide your rings over the top and that wide mouth ring will stop them from falling off. You can mix sizes on the same length because the wide mouth will always slip over a regular size, and the regular size willl always slide through a wide mouth ring. Find a nail to hang them from. Mine are hanging in a kitchen window :-)
I leave my bands on too.
I leave my bands on too. Just because my grandmother did. I feel safer anyway.... it would save money I suppose.
Hi blqt, Yes, I do take off
Hi blqt,
Yes, I do take off the screw bands. They can get food from the processing on them and they will rust eventually if you leave them on.
I also remove my bands in
I also remove my bands in case of spoilage...If the bands are left on the jars will reseal and you would never know if it spoiled or not..With the band removed any spoiled or jars that unsealed can't reseal and the contents will let you know it spoiled..
Canning tomatoes
Brilliant presentation. Easy to follow and the finished product looks lovely!!
Thanks for sharing
Hi Eswin, Thank-you so much
Hi Eswin,
Thank-you so much for your lovely comments. I truly appreciate them.
What a beautiful picture of the canned tomatoes
I just felt moved to comment, those red tomatoes in glass jars are so stunning, like jewels. The photography at this site is beautiful anyway, I love decompressing by looking at sunsets and gardens. Celeste Longacre is just the kind of writer I adore, love reading all the homey stuff.
Hi Sally, Thanks so much for
Hi Sally,
Thanks so much for your lovely comments!
tomatoes
This is pretty much what I do, with the exception of peeling the tomatoes every time. Sometimes I actually leave the skin on them (I grow my own tomatoes--don't know that I would trust store bought ones to be pesticide free) because they do contain nutrients as well, and I just like them. I make sure that I wash them really well, but other than that there's no difference. They add interesting texture to spaghetti sauce and salsa--which we eat a lot of in this Texas home! And you can always use a hand blender to puree it prior to actually using the finished product six months later. Oh, and with regard to the fresh herbs, try using cilantro instead of basil and adding some fresh jalapenos and/or other green chilis and a bit of lime juice instead. You'll have your own version of that famous store brand--only better!
Hi hepnr, More great ideas!
Hi hepnr,
More great ideas!
tomatoes
I'm inspired! Excellent instruction for some amazing canned tomatoes.
We add just TWO simple steps
We add just TWO simple steps - Place LARGE dark bath towel over counter and up the back splash - Sterilizing jars in Dishwasher is great - or two @ a time in Microwave 2 seconds will do the trick .. With towel in place there is no mess what-so-ever - just toss in washer after filling/watre bathing and cooling jars. Also put tomatoes up in HALF gallon jars - then come SNOW out side/ in Crock pot - make your own Chili sauce/ketchup/pasta sauces and all things tasty -
Dear Sir Taz, Great ideas!
Dear Sir Taz,
Great ideas!