How to Can Big Boy Tomatoes

When you grow big boy tomaotes you may need to know how to can big boy tomatoes .Big boy tomatoes is love because of the smooth skinned fruit with its fragrant scent and delicious taste. These wonderful tomatoes are on the five all-time favorite lists of many different growers and garden experts but also loved by novice gardeners. The Big Boy tomato was the second of the hybrids from Burpee and introduced in 1949. Since that introduction, gardeners everywhere still love the large weight and prolific growth of the Big Boy tomato.

However, if you have an abundance of tomatoes in the summer, you have to find way to either eat them all or preserve them for the off-season. While many people now freeze their tomatoes, there's still an abundance of people that love the taste of canned tomatoes. Tomatoes are one of the easiest produce to can since they have a high acidity level that helps reduce the potential of toxins.

You can preserve your tomatoes with canning using the traditional water bath technique that involves a canner. While many people like to use the thicker meat tomatoes like the Roma for canning, the Big Boy tomato works quite well and offers a juicier batch of tomatoes.

Tips on How to Can Big Boy Tomatoes

Select your tomatoes carefully. Eliminate those with bruises, mushy tomatoes and those with rotten spots. If you're going to spend the time canning the tomatoes, start with the best quality of tomato.

It is not hard how to can big boy tomatoes all you need is several supplies to begin canning your tomatoes. You'll use approximately 20 pounds of tomatoes for every seven quarts of canned tomatoes. You need approximately ½ cup of lemon juice for that same amount of tomatoes, a bowl of ice and at least a quart of tomato juice of boiling water.

The equipment necessary is a water bath canner, a large pot, a medium pot, a small pot for sterilizing the lids, canning jars, lids, rings, jar grabbers to remove jars from water, prongs or lid lifters to take the lids from the sterilizing bath, a jar funnel and large spoons and ladles.

First, wash and then sterilize the jars. If you have a dishwasher, you can use that or simply put them in boiling water in the water bath canner. Once sterilized, set them upside down on paper towel. Keep the canning water hot. The canner should be half-full of water.

Boil the quart of tomato juice or water that you'll use for filling in the airspace of the canned tomatoes and start the water rolling for sterilizing the lids for the jars. In the mean time, boil water to remove the tomato skins.

Drop the prepared tomatoes into the boiling water a few at a time. After 45 seconds, remove them from the water and plunge them into the bowl of ice. Core the tomatoes and slide off the skins. If you have any bruised areas, cut the parts away.

Fill your jars with whole tomatoes or cut them in pieces up to a ¼ inch from the top of the jar. Add 2 tablespoons of lemon juice and fill the jar to ½ inch from the top with tomato juice or water. Insert a the handle of a wood or plastic spoon into the jar to remove airspaces. Make sure the rim of the jar remains debris free and clean. Screw on the jar lids and put the jars in the processor for 40 minutes if you have pint jars and 45 for quart jars.

Remove the jars from the water bath canner when the time is complete. Allow them to cool. As they cool, the jars should seal themselves.

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