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There's nothing quite like the taste of a homegrown tomato. But what do you do when your garden explodes with juicy red goodness and you can't eat them all fresh? Canning! Water bath canning tomatoes is a fantastic way to preserve the summer harvest and enjoy delicious tomatoes all year long. It's easier than you might think!
The traditional method of canning tomatoes takes
What You'll Need:
Ripe tomatoes (any variety will work, but Roma tomatoes are a popular choice)
Canning jars (pints or quarts, depending on your preference). I do both for different kinds of meals. Quarts are best for soups and chilis. I use the pints when I make rice and tomatoes.
Lids and rings (new for each use)
Large pot for water bath canning
Canning funnel (optional, but helpful)
Lemon juice or citric acid (to increase acidity for safe canning)
Salt (optional)
Step-by-Step Canning:
Prepare your tomatoes: Wash your tomatoes thoroughly and remove any blemishes. Decide if you want to leave them whole, halve them, or quarter them. Whole tomatoes are easier for me and most of the recipes I use them for use whole tomatoes.
Wash and sterilize your jars and lids: This is crucial to kill any bacteria that could cause spoilage. Follow the directions that come with your lids and rings. You can boil them in a large pot of water for at least 10 minutes.
Add acid and salt (optional): Add 1 tablespoon of lemon juice or ½ teaspoon of citric acid to each pint jar, or 2 tablespoons of lemon juice or 1 teaspoon of citric acid to each quart jar. This helps to increase the acidity and ensure safe canning. Salt is optional, but you can add ½ teaspoon to each pint jar or 1 teaspoon to each quart jar for additional flavor.
Process the jars: Fill your water bath canner with enough water to cover the jars by at least 1-2 inches. Bring the water to a rolling boil. Carefully place the jars on the rack in the canner using your jar lifter. Return the water to a boil and process the jars for the recommended time according to your altitude (consult a canning guide for specific processing times).
Cool and store: After processing, carefully remove the jars from the canner and let them cool completely. Check the lids to ensure they are sealed properly (the center of the lid should be indented). Once cool,label your jars and store them in a cool, dark place for up to 1 year.
Tips for Success:
Use ripe, but firm tomatoes for the best results.
Wear gloves when handling hot jars and lids.
Follow recommended processing times according to your altitude.
Don't overfill your jars – leave adequate headspace.
If a lid doesn't seal properly, don't can the jar – refrigerate it and use it within a few days.
With a little planning and these easy steps, you can enjoy the taste of summer tomatoes throughout the year. Happy canning!
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