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A Simple Method for Canning Tomatoes

Every summer I end up with copious amounts of extra tomatoes so I use this simple method for canning tomatoes so we can enjoy them year round.  While I also freeze and dehydrate tomatoes, this is the quickest way of preserving large amounts of them.

Be Safe

The most important thing when it comes to canning tomatoes is to make sure there is plenty of acid. Low acid levels increase the possibility of botulism, a deadly bacteria that can grow in improperly preserved foods. It’s rare, and yes, your grandmother probably canned without adhering to the new canning guidelines, but it simply isn’t worth the risk. Pressure canning tomatoes eliminates the possibility of botulism, but pressure canners can be expensive. Thankfully, tomatoes can be safely canned using an inexpensive hot water bath canner.

Canned Tomato Recipe

This is my method. If you don’t want the skins on the tomatoes, blanch them quickly first and the skins should slip off.

1. Remove stems and damaged areas, then run all tomatoes through a food processor, including slicing and cherry types.
2. Bring chopped tomatoes to a boil in a large pan.
3. Pour boiling tomatoes into canning jars, leaving ½ inch head space.
4. If tomatoes are very ripe or bruised, add ½ tsp. citric acid or 4 tbsp. vinegar per quart. (I add vinegar to every quart just to be safe.)
5. Wipe the mouth of the jars with a clean cloth.
6. Secure lids.
7. Place jars in a hot water bath with at least 1 inch of water covering the top of the jar.
8. Place the lid on the canner and process pints for 35 minutes and quarts for 45 minutes. Start the timer when water comes to a rolling boil.
9. Remove jars from the water as soon as processing time is up and allow to cool on the counter.

Once this simple method of canning tomatoes is done, just sit back and enjoy the popping sound of sealing lids and look forward to enjoying your harvest well into winter.  

 What is your favorite way to preserve tomatoes?


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