Canning Whole Tomatoes: A Guide to Preserving Summer's Bounty

Canning Whole Tomatoes: A Guide to Preserving Summer's Bounty

 

There is nothing quite like the taste of ripe, juicy tomatoes fresh from the garden. But what do you do with all those tomatoes when you have more than you can eat? One solution is to can them. Canning is a great way to preserve fresh produce so that you can enjoy it throughout the year. In this article, we will provide a step-by-step guide on canning whole tomatoes.

 

Why Can Whole Tomatoes?

 

Canning whole tomatoes is a great way to preserve the flavor and nutrients of fresh tomatoes. When you can whole tomatoes, you can preserve them in their natural state without losing any of the flavor or texture. Canned tomatoes can be used in a variety of dishes, such as soups, stews, sauces, and chili. They can also be used as a base for homemade tomato juice or salsa.

 

What You'll Need

 

Before you start canning, you will need a few supplies. Canning whole tomatoes Here's a list of the basic items you will need:

 

Fresh tomatoes

Canning jars (quart or pint size)

Lids and bands for the jars

Canning pot

Jar lifter

Lid lifter

Bubble remover tool

Tomato juice (optional)

Preparing the Tomatoes

 

The first step in canning whole tomatoes is to prepare the tomatoes. Start by washing the tomatoes in cool water and removing the stems. You can leave the skins on or remove them, depending on your preference. If you prefer to remove the skins, blanch the tomatoes in boiling water for 30 seconds, then immediately transfer them to a bowl of ice water. The skins should peel off easily.

 

Filling the Jars

 

Once the tomatoes are prepared, it's time to fill the jars. Start by heating the jars and lids in hot water. This will help sterilize the jars and ensure that they are clean. Once the jars and lids are heated, remove them from the water and set them aside.

 

Next, pack the jars with whole tomatoes. You can fill the jars tightly, but leave about 1/2 inch of headspace at the top of the jar. If you want, you can add a pinch of salt to each jar.

 

Once the jars are filled, add tomato juice or water to the jars, filling them to the 1/2 inch headspace mark. Use a bubble remover tool to remove any air bubbles from the jars.

 

Sealing the Jars

 

Once the jars are filled and any air bubbles have been removed, it's time to seal the jars. Place the lids on the jars and screw on the bands until they are finger-tight. Be careful not to overtighten the bands, as this can prevent the jars from sealing properly.

 

Processing the Jars

 

Once the jars are filled and sealed, it's time to process them. Processing the jars involves placing them in a canning pot and boiling them for a specific amount of time. The processing time will vary depending on your altitude and the size of the jars. Check with your local extension office for the processing time in your area.

 

To process the jars, place them in a canning pot and fill the pot with enough water to cover the jars by at least 1 inch. Bring the water to a boil and process the jars for the recommended time. Once the processing time is complete, turn off the heat and let the jars sit in the water for a few minutes.

 

After a few minutes, use a jar lifter to remove the jars from the canning pot and set them on a towel to cool. As the jars cool, you will hear a popping sound as the lids seal. Once the jars are cool, check the lids to make sure they are sealed. If

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