Canning Tomatoes
This post is all about Canning tomatoes.
If you’ve ever found yourself knee-deep in tomatoes, wondering how to manage the abundance before they spoil, you’re not alone.
One of my favorite tricks?
Postponing tomato canning until after the hectic growing season subsided.
But let’s dive into the essentials: canning tomatoes. Whether you’re a seasoned canner or a novice, the process is surprisingly straightforward and addictive once you get started.
Our approach favors simplicity; we opt to puree our tomatoes whole, though you can peel and deseed them if desired.
It’s all about finding what works best for you and your kitchen.
Ingredients You’ll Need
Tomatoes – Any variety works; from paste tomatoes to sweet cherries, the choice is yours. No need to peel if you prefer a quicker process—just heat, blend, and can.
Lemon Juice – A dash of acidity to ensure safe water bath canning. We stick with bottled lemon juice for consistent pH levels, though fresh lemon juice works just as well.
How to Can Tomatoes:
A Step-by-Step Guide Preparation: Start by washing and scoring your tomatoes before blanching and peeling (if desired).
Sterilization: Ensure your canning jars are squeaky clean—boil them or use a hot dishwasher cycle.
Cooking: Puree your tomatoes until smooth, then heat to boiling point.
Filling: Add lemon juice for acidity, then fill your jars with the hot tomato puree.
Jar Prep: Remove air bubbles, wipe the rims clean, seal with lids and rings.
Canning: Submerge jars in a water bath canner for 45 minutes to seal in freshness.
Cooling and Storing: Once processed, let jars cool naturally, check seals, label, and store in a cool, dark place.
How to Use Canned Tomatoes:
While the options are endless—think pasta sauces, salsas, or even tangy tomato jams—we prefer a versatile tomato sauce that adapts to any recipe.
Here are some of our favorite ways to make the most of our canned tomato bounty:
Pasta: Whip up a quick marinara or hearty bolognese with your homemade tomato sauce.
Soup: Add depth to soups and stews with a dollop of tomato goodness.
Salsa: Spice things up with a zesty salsa for tacos or chips.
Pizza: Top your homemade pizzas with a flavorful tomato base.
Tomato Jam: Elevate your breakfast spread with a sweet and savory tomato jam.
Freezing Tomatoes for Future Canning
If you find yourself overwhelmed with ripe tomatoes and pressed for time, freezing them is a fantastic option to preserve their freshness until you’re ready to can. Freezing tomatoes is straightforward: simply wash and core them, then pop them into freezer-safe containers or bags.
When you’re ready to can, thaw the tomatoes at room temperature or in the refrigerator before blanching and peeling if desired. This method not only saves time during the peak of harvest but also ensures you have quality ingredients ready for canning whenever it fits your schedule.
It’s a practical solution for extending the life of your garden’s bounty without compromising on flavor or nutrition.
FAQs About Canning Tomatoes
Q: Can I can tomatoes without using lemon juice or vinegar?
A: It’s recommended to add lemon juice or vinegar to tomatoes before canning to ensure the acidity level is safe for water bath canning. This prevents the risk of botulism, a serious foodborne illness. If you prefer not to use lemon juice or vinegar, pressure canning is a safer alternative.
Q: Can I can tomatoes without peeling them?
A: Yes, you can! Many people choose to can tomatoes without peeling them to save time and preserve the nutrients found in the skins. After canning, the skins typically soften and blend into the sauce or puree.
Q: How long can canned tomatoes last?
A: Properly canned tomatoes can last up to 1 year or more when stored in a cool, dark place. It’s important to check the seals on the jars and ensure there are no signs of spoilage before use.
Q: What’s the difference between water bath canning and pressure canning tomatoes?
A: Water bath canning is suitable for high-acid foods like tomatoes when acidity is increased with lemon juice or vinegar. Pressure canning is necessary for low-acid foods or when acidity cannot be assured, such as with mixed vegetable sauces or tomato products without added acidity.
Q: Can I reuse canning lids?
A: No, it’s not recommended to reuse canning lids. Lids are designed for one-time use only to ensure a proper seal. Rings and jars can be reused as long as they are in good condition and properly cleaned.
Q: Can I add other ingredients to my canned tomatoes, like herbs or garlic?
A: Yes, you can customize your canned tomatoes with herbs, garlic, onions, or other seasonings to enhance flavor. Ensure that any added ingredients are clean, fresh, and added in safe proportions.
Q: How do I know if my canned tomatoes are safe to eat?
A: Check the seals on your jars—properly sealed lids should be concave and firm. Any jars with bulging lids, signs of leakage, or mold growth should be discarded. Additionally, any unusual odor, texture, or appearance in the tomatoes when opened may indicate spoilage.
Q: Can I can tomatoes that have been frozen?
A: Yes, you can can tomatoes that have been previously frozen. Thaw the tomatoes completely before canning and follow the usual canning process. Freezing can change the texture of tomatoes, but they are still safe to can if handled properly.
