How to Can Tomatoes

In the 1940s, when home freezer use gained in popularity, canning tomatoes lost much of its steam as a popular method for preserving the harvest.

However, in today's economy you will still find many gardeners searching for information on how to can tomatoes as an alternative to freezing their surplus produce.

The reason behind canning tomatoes never losing their appeal is because this vegetable keeps its flavor and texture much better canned than frozen. Additionally, canning is less expensive in the long run on electrical costs for the energy conscious consumer.

Unlike freezing vegetables, there is practically no limit to the amount of canned goods you can store provided you have adequate space. Most people who store a lot of their own produce prefer to can tomatoes and save their freezer space for meats and vegetables that keep better frozen.

As you discover how to can tomatoes, you find that the best basic idea is to sterilize the fruit and seal it in airtight containers for preservation. The tomatoes are sterilized by heating them and their canning jars to temperatures high enough to kill all bacteria that could spoil the food. Heating also stops the action of enzymes that may cause undesirable changes in the flavor, color, and texture of the fruit.

Recommended Varieties for Canning

Several tomato varieties are especially good for canning including the following: ‘Colossal', ‘Pinkshipper', ‘Rutgers', ‘Red Sugar', ‘Beefsteak', ‘Roma', ‘Italian Canner', Yellow Pear', ‘Crimson Giant', and ‘Pink Gourmet'.

How to Can Tomatoes Tips

* Select tomatoes in the best condition.

* Sort them according to size and maturity so that they will heat evenly and pack well.

* Hot tomatoes should not be brought in contact with copper, iron, or chipped enamelware.

* It generally takes 2 ½ to 3 ½ pounds of fresh tomatoes to can one quart. About four medium tomatoes equals one pound.

* Can your tomatoes the same day that they are harvested to get the best results.

* Have all your utensils and canning equipment sterilized and ready before you begin.

How to Can Tomatoes

Whole and chopped tomatoes can be processed in a boiling-water bath canner. Any large pot can serve as a boiling water canner as long as it is deep enough so that there can be one inch of water over the tops of the jars. The pot also needs to have a snug fitting lid. You will also need a rack to hold the jars above the bottom of the pot.

Note: As a safety precaution, we suggest that you add a little lemon juice or vinegar to make certain that the acid content of your tomatoes is high enough to prevent spoilage microorganisms. The additional acid will also enhance the flavor of your canned tomatoes.

Steps of How to Can Tomatoes

1. Fill your boiling water canner over half full with water. Make sure it is deep enough to cover all jars. Turn on the heat.

2. Prepare your tomatoes for canning using either the cold or hot pack method. You can dip the tomatoes in boiling water for one minute to make them easier to peel. Immediately plunge them into cold water to stop the cooking process.

(a) To hot pack tomatoes, fill your jars to within a half inch from the top. Heat them in a pot of boiling water until a thermometer reads 170 to 180 degrees.

(b) To cold pack, tomatoes are packed raw into canning jars to a half inch of the top of the jars. Add ½ teaspoon salt to pints and 1 teaspoon to quarts.

3. After packing, push tomatoes down in jars so that their juice covers them. Remove the air from the jars using a spatula. Adjust lids on jars.

4. Put the jars in the canner. Make sure the water is 2 inches over the top of the jars. Cover the pot. Bring water to a boil.

5. Count time as soon as water begins to boil. Process for the recommended time in the recipe. For instance, cold pack: 40 minutes for pints. Hot pack: 35 minutes for pints.

6. Remove jars from the canner as soon as processing time is up. Set jars aside to cool, away from drafts.

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