Canning Tomatoes

Our tomato crop is flourishing and we are now getting more than we can eat, like about 40 pounds...plus a couple of zucchini and some grapes.

So, it's time to start canning tomatoes.   We made a smaller batch last week of 8 quarts

after we brought in about 20 pounds of tomatoes.

We go through a lot of tomato sauce during the year making soups, stew and pasta sauce.  It always disappears so fast so we never feel like we have too many tomatoes.  Thank goodness since we've already gone through 60 pounds of tomatoes and there are a lot still out there to be picked! We process them using a hot pack in a boiling water bath.  That means that you cook the tomatoes first and pour them into the jars while they are hot and set the jars in boiling water for them to seal.  Here is a step-by-step.

After our last two batches, we figure for 1 quart of processed tomatoes, you will need approximately 2.75 pounds of fresh tomatoes. 

20 pounds of tomatoes
8 quart jars, run in the dishwasher to sterilize
8 lids and rims, sterilize in boiling water
lemon juice

1.  Use only firm, ripe tomatoes.  To loosen skins, dip the tomato into boiling water for about half a minute;

then plunge them into ice water.

The peel will slip right off.

Pretty soon your sink will look like this.

2. Cut out the stem and any dark spots and quarter the peeled tomatoes.

3.  Bring tomatoes to a boil in a large stock pot.

4.  Pour boiling-hot tomatoes into clean, glass quart jars, leaving a half-inch clear space at the tops of the jar.  (I will run the glass jars in the dishwasher prior to beginning the canning and boil the lids and rims)

5.  Add 2 Tbsp. lemon juice per quart.  (Tomatoes are generally very acidic so they do well without spoilage but I add some lemon juice for added protection.  You won't taste it)

6.  Wipe the rim of the jar with a damp, clean cloth and secure lids which have just been boiled for sterilization.

7.  Put filled jars into canner containing boiling water.

Add more boiling water if necessary to bring water an inch or two over the tops of the jars. (Be careful not to pour water directly on the jars)

8.  Process the hot-packed tomatoes for 45 minutes, starting when the water in your canner comes to a rolling boil.

9.  Boil gently and steadily throughout the period; add boiling water if necessary to keep containers covered.  

10.  Remove jars immediately when processing time is up and let cool on a cloth.  You will hear a pop as the lids seal.  Your tomatoes are ready to be stored.