Canning My Tomatoes
How do you preserve the great taste of ripe summer homegrown tomatoes?
Recently, my housekeepers, Enma and Sanu, peeled and seeded trays and trays of colorful and delicious tomatoes from my garden - if you missed that blog, just click on this highlighted link. And last week, I decided to continue the process by canning the tomatoes - it’s such an easy way to preserve the taste of these peak-of-the-season fruits, so they can be enjoyed year-round.
Here are some photos. And be sure to watch how my mother, "Big Martha", cans tomatoes - we did this process together on my television show, "Living" - click on this link to watch the fun and informative segment.
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- I have been canning for many years and have always loved putting up jars of tomatoes, especially when the fruit is from my very own garden. On this day, I had just enough time before leaving for the office to can a couple dozen jars of tomatoes.
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- I store lots of Ball mason jars in different sizes for preserving. These quart jars were washed and sterilized in boiling water for at least 15 to 20 minutes to prepare them for the canning process. Be sure to do this with all canning jars and lids. Sterilizing removes the bacteria, yeasts, fungi and organisms from the jar so that the food will remain fresh within the vacuum after canning. https://www.freshpreserving.com/
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- All the seeded and peeled tomatoes were saved in big bowls, separated by color, and placed into the refrigerator. Here I am placing tomatoes into the jars. If working with large sections, place them cut side down.
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- I am using a wide-mouth funnel to put the pieces into the jar – these are very handy.
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- The purpose of a canning funnel is to keep jar rims cleaner and to prevent waste. If you don’t have a funnel, place the jars on a plate to catch any drips.
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- Using a funnel also helps to work just a little bit faster and more efficiently knowing that everything is guided properly into the jars.
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- Next, I add tomato juice to fill the jar, leaving a 1/2-inch of space at the top of each jar’s neck, so there is room for expansion when it is heated.
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- Add a teaspoon of salt and a couple basil leaves to each jar. And, if you are canning low acid tomatoes, be sure to add a bit of lemon juice or vinegar to increase the acidity and to help prevent spoilage.
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- Free any air bubbles by running a stainless steel spatula or butter knife around the inside of each jar.
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- And be sure to wipe the rims of the the jars with a clean damp cloth. It is important to make sure there are no seeds or bits of flesh on the rims that could prevent the seals from forming.
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- Place the tops and screw-on ring bands onto the jars until they are snug, but not too tight.
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- When putting the lids on, press the lid to keep any air out – this is also a very important step.
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- Here are some jars of red tomatoes ready to be covered – I just love the bold color.
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- Just like the others, I added fresh tomato juice into the jar leaving some space at the very top.
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- Here is one of two large pots I prepared with canning racks and about three-inches of water.
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- Using tongs or canning jar clamps, place the filled jars into the pot.
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- Each of these pots holds seven jars. It is important that the jars are spaced about an inch apart, and that they don’t touch the sides of the pot.
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- Add water to cover if needed, and then cover the pot. Process the jars in gently boiling water for 45-minutes.
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- The jars must remain covered with water throughout processing time. Once done, turn off the heat and wait a few minutes before removing the jars. As they cool, you may hear the lids ping, which is a sign that vacuum sealing has occurred.
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- Remove the jars and place them on the counter to continue cooling – look at the beautiful bright colors of these orange tomatoes. I like to leave them for 24-hours. After several hours, check that each lid is concave. If the lid pops back, it is not sealed and will have to go through the process again.
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- Sealed jars can be stored in a cool, dark place for up to a year. And be sure to label them with canning dates. All these tomatoes will make delicious sauces for me and my family.
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- After opening, tomatoes can be refrigerated up to one week. Enjoy your canning!
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