How to Can Tomatoes, no matter what kind you're growing


Step-by-step tutorial on water-bath canning tomatoes, no matter what kind you're growing.

How to can tomatoes, even if they're not paste tomatoes


I'm swimming in tomatoes right now.


Okay, not literally, but I have a whole bunch of them - five dozen or more spread out on the kitchen counter in various stages of ripeness.


The first step in canning tomatoes is to remove the skins or peels.


I was complaining about this to a friend, who told me to can those tomatoes. But they're not paste tomatoes, I said. I had a combination of beefsteak, salad tomatoes and even cherry tomatoes.


My friend said it doesn't matter, there will just be more liquid in the jars if you're not using paste tomatoes. Turns out she cans "regular tomatoes" all the time.


You can can tomatoes, no matter what kind you're growing. They don't have to be paste tomatoes.


This post contains affiliate links. Read my affiliate disclosure here.


So I canned them the very next day. I couldn't let all those sun-ripened, delicious tomatoes go to waste. 


This has been a stellar year for tomatoes here in Oklahoma; I've never had a crop this prolific. They're beautiful, perfectly shaped, no cracks, and no blossom end rot.


So canning them was the most efficient way to preserve them for future use.


Sterilize your jars first


Before you start canning, use one of these two methods to sterilize your canning jars:


1. Wash the jars by hand in hot, soapy water. 


Rinse well, then put them in a water bath canner or large stockpot filled with warm-to-hot water. The water should be at least one inch above the tops of the jars. 


Bring the water to a boil, and boil the jars for 10 minutes. 


Turn off the burner and leave the jars in the hot water until you're ready to fill them. 


Before filling, empty the jars, then turn the jars over on a kitchen towel to let the water run out.


OR


2. Run the jars through a cycle in the dishwasher. Most dishwashers have a "sterilize" cycle. 


Then use the Heated Dry option and leave the jars inside the dishwasher until you're ready to fill them so they'll stay warm.


Prepare an extra jar or two


I always prepare an extra jar or two, just in case I discover that one of my prepared jars has a rough spot on the rim, or I notice a crack in a jar. 


Sometimes I have an excess of tomatoes (or whatever I'm canning) that just won't fit in that last jar. I fill up - or partially fill - an extra jar and put it in the refrigerator to be used within a day or two.


Remove the tomato peels - the easy way


The next step in canning tomatoes is to remove the peels.


This is my least favorite part of canning, but I have a secret!


I've learned that if I put the tomatoes in the freezer overnight, then run them under hot tap water, the skin slips right off very easily.


Seriously, this really works. Give it a try!


But - if you didn't put them in the freezer yesterday - you can peel them the traditional way. Here's how:



How to peel tomatoes the traditional way


Bring a large pot of water to a boil.


Poke the tomatoes with a sharp knife to make a slit in the skin.


Add a few tomatoes to the boiling water, no more than one layer of tomatoes at a time, and blanch them.


Blanching is the process of dunking the tomato or other fruit or vegetable in boiling water for a short time to loosen the skin.


So, add your tomatoes to the boiling water. This will lower the water temperature and it will stop boiling for a few minutes. 


Once it returns to boiling, start timing the blanching process. After about 30 seconds or so, you'll see the peel beginning to curl up. 


Remove the tomatoes from the water with a slotted spoon and immerse them in ice water for a few minutes to stop the cooking process.


The peels should come off pretty easily after this, but if you still have trouble you can blanch the stubborn tomatoes again.


Do you have to remove the tomato peels?


No, you don't. It's up to you. However, canned tomatoes that include the tomato peels have a grainy texture, and the peels lend a bitter taste. 


You'll be happier with your canned tomatoes (or tomato sauce or spaghetti sauce or whatever) if you take the time to remove the skins first.


Then add the tomato peels to the compost pile - you can read about composting at that link, which is the eco-friendly way to get rid of kitchen waste. Or give the peels to your chickens.



Using the raw pack method to can tomatoes


After removing the peels from the tomatoes, cut out the cores and quarter the tomatoes with a sharp knife. 


I use the cold-pack (or raw pack) method of canning tomatoes - which means it isn't necessary to cook the tomatoes before canning.


Add citric acid or lemon juice


Because tomatoes are acidic, they can be water bath-canned rather than pressure-canned. However, over the years the acidity level of tomatoes has changed and they are very close to the un-safe level now. 


The USDA recommends adding citric acid or bottled lemon juice to canned tomatoes, whether you're using a water bath canner or a pressure canner. This recommendation applies to tomato juice, whole or cut tomatoes, and crushed tomatoes. [Source]


Be safe! Add either 2 Tablespoons of lemon juice (bottled, not fresh-squeezed) or 1/2 teaspoon of citric acid powder per quart jar, or 1Tablespoon lemon juice or 1/4 teaspoon of citric acid per pint jar.


Add the lemon juice or citric acid directly to each jar, before adding the tomatoes to the jar.


Add salt if desired


If you wish to add salt, this is the time to do so. Add one teaspoon of canning salt to each quart jar, or 1/2 teaspoon to each pint jar.





Fill the canning jars


Using a canning funnel, add the tomatoes to the jars. Push them down into the jars to help dislodge any air pockets.


Then fill the jars with boiling water, leaving a half-inch of head space.


You can read more about head space and how to measure it in this post on canning basics. You'll also find tips and tricks to make your canning sessions easier.


Next, wipe the rims of the jars with a damp cloth to remove any food residue that might prevent your jars from sealing properly.



Warm the jar lids in hot water for a few minutes to soften the rubber seal. The USDA no longer recommends boiling the lids.


Add a warm lid to each jar. Top with a screw band and tighten with your fingers. Don't tighten them too tight - "finger tight" is sufficient.



Add your filled jars to the canner


Using a jar lifter, add each jar to the water bath canner that you've partially filled with warm-to-hot water. The full jars will displace some of the water, so don't start with your canner full of water.


Use boiling water to bring the level of water two inches over the tops of the jars.


To measure, touch the top of a jar with a plastic or wooden spoon handle. Pull out the spoon and you'll be able to see how deep the water is by the wet mark on the spoon.



Now turn up the heat under the water bath canner. When the water comes to a roiling boil, cover the pot and begin timing.


Process pints for 40 minutes and quarts for 45 minutes. Be sure to adjust this time if you live more than 1,000 feet above sea level.


When the timer says you're finished, remove the top of the canner by tipping it up on the side away from your face. A stream of very hot steam will rise and you don't want your face in the way!


Then carefully remove the jars with your jar lifter, lifting them straight up (don't tip them). Place the jars on top of several thicknesses of folded towels.


As they begin to cool you should hear PING, PING, PING as the jars seal. What a lovely sound!



Let the jars cool


Leave the jars undisturbed for 24 hours, then check the seals by pressing lightly on the jar lids with your finger.


If there is any "bounce" or "give," the jar didn't seal and should be refrigerated and consumed within a day or two.


Wipe down the jars, add a label, and remove the rings before storing your jars.


How to use canned tomatoes


Home-canned tomatoes can be used in many ways. Here are a few ideas:

  • Strain them and make salsa
  • Use in any dish that uses canned tomatoes, such as chili. You'll find my chili recipe and my made-from-scratch chili seasoning here.
  • Sauté onions and peppers and add a jar of tomatoes plus some spices, and cook it all down for homemade spaghetti sauce. It might need to be simmered longer than if you were using paste tomatoes, but it will taste just as good!
  • Sauté chopped celery and onions and add a jar of tomatoes to make stewed tomatoes
  • Make a pot of albondigas soup
  • Pour off the liquid from the jar and then blend the tomatoes in your blender to make tomato sauce


Remember, as long as you add citric acid or lemon juice to bring up the acidity, tomatoes can be water-bath canned. 


However, if you add any other vegetables such as peppers, onions or celery, etc., you must use a pressure canner.


No matter what variety of tomatoes you planted in your garden, you can can them to enjoy all winter long!



For more simple living and frugal ideas and inspiration subscribe to The Acorn, Oak Hill Homestead's weekly-ish newsletter, and join me on FacebookInstagram and Pinterest. I'd love to see you there!


Click here to PIN this post on Pinterest!

How to can tomatoes, no matter what kind they are!



Related posts:  
Roasted Tomato Soup
How to Can Apples
Foods to Can in Winter




The images below are affiliate links. See my affiliate disclosure here.

        


This post has been shared at some of my favorite blog hops.


~~~~~

My hope is to inspire you, and to encourage your homesteading plans and your dreams of a simple, self-reliant, God-dependent life. You can follow me at:
Facebook | Instagram | Pinterest | Subscribe


How to can tomatoes, no matter what kind you're growing!  From Oak Hill Homestead

8 comments

  1. I love the old days of canning it was a great time to get together with the women of the family and some men as well. This would have been a welcome recipe as it is different than the rest
    come see us at http://shopannies.blogspot.com

    ReplyDelete
    Replies
    1. It would sure be nice to help when canning, Angie. I wish families lived close enough to each other that they could still do this.

      Delete
  2. A very timely post. I am on a short trip away from my garden. I have a friend watering for me but not picking my produce. My tomatoes are starting to come in so I should have a big batch ready to can. I had a bad time with growing slicing tomatoes last year so this year I have six plants in containers away from my tainted soil. I have high hopes to can both sauce and canned tomatoes like you did. - Margy

    ReplyDelete
    Replies
    1. Hi Margy, I hope you're enjoying your trip and that you have a whole mess of tomatoes ready to can when you get back home. Enjoy!

      Delete
  3. I always have a huge amount of tomatoes at the end of our growing season too. I am definitely going to try putting them in the freezer to make peeling them easier. That is always my least favorite part too.

    ReplyDelete
    Replies
    1. Freezing them first makes the process so easy, Tracy. Hope you're enjoying your RV adventure!

      Delete
  4. I can every year, I end up making many quarts of Spaghetti sauce, but this year my tomatoes are a bust! its' been rainy days upon rainy days and not enough sun.. I don't think buying them will be financially worth it,so we may end up having to buy sauce and canned tomatoes this year. boo. thanks for sharing on our Celebrate 365 Farmers Market Recipe Inspirations week!

    ReplyDelete
    Replies
    1. I'm sorry to hear about your tomato failure this year; I hope next year is better!

      Delete

Thank you for stopping by. I hope you will leave a comment - I would love to hear from you. If you wish to email me instead, please click here. Thank you!