Canning Tomatoes
Ingredients
- 7 large tomatoes used in this video
- 5 tbsp lemon juice
Special Equipment
- canning jars, lids (rings) & inserts
- magnetic lid lifter
- tomato corer
- canning rack
- canning funnel
- jar lifter
How-to
Blanch Tomatoes
- Cut shallow X at end of each tomato to be able to peel them
- Drop tomatoes into a pot with boiling water. Pull out after 30 seconds or when skin starts to peel
- Shock tomatoes in an ice bath and then peel off skins (skins should slip right off)
- Core tomatoes
Can Tomatoes
- Place jars in a big kettle of boiling water for 10 minutes to clean and sterilize them
- Cut tomatoes and pack/mush them into jars using the canning funnel
- Add 1 tbsp lemon juice per pint to help level out pH
- With a knife, travel down the inside of the jar to get rid of air bubbles and get juice down
- Leave ½" head space as room for liquid to expand at the top of the jar
- Add a little hot water to close room to ½"
- Clean edge and place lid on top and add ring finger-tight (not super tight)
- Place jars in a pot of boiling water on a canning rack so they don't sit on the bottom of the water, which needs to be 1-2" above the top of the jar
- Cover and boil 35 minutes per pint or 45 minutes per quart
- Pull jars out. Make sure you hear them make a pop noise because it means they are sealing. If the lid pops up and down, then it is not sealed
- Store in a cool, dark place with no full sunlight
Note - Fresh canned tomatoes can store for several years when kept in a cool, dark location