Did you know there are two ways to can tomatoes? You can use a boiling water bath or a pressure canner1. This guide is for both seasoned canners and beginners. It will show you how to can tomatoes safely and well using a pressure cooker.
Key Takeaways
- Pressure canning is a safe and efficient way to preserve the fresh flavor of tomatoes for year-round enjoyment.
- Proper acidification and processing times are key for safe canned tomatoes.
- Choosing the right equipment, like a pressure canner, is vital for home canning success.
- Peeling and coring tomatoes before canning can improve quality and safety.
- Proper storage of canned tomatoes is essential to keep their quality and flavor.
Introduction to Canning Tomatoes
Canning tomatoes at home saves money, lets you control what goes in, and keeps summer flavors year-round2. But, it’s key to get the acidity and processing right for safe, long-term storage2.
Benefits of Canning Tomatoes at Home
Home canning keeps tomatoes fresh and flavorful, even when they’re not in season2. You can also make them your way, fitting your taste and diet needs. This is cheaper and more personal than buying canned tomatoes2.
Importance of Acidity and Proper Processing
Tomatoes are almost neutral, so we must be careful when canning them2. To keep the acidity right, add lemon juice or citric acid: 1 tablespoon per pint or 2 per quart2. Also, it’s vital to follow the water bath or pressure canning steps carefully. This kills bacteria and stops spoilage2.
Using a pressure canner can make canned tomatoes last up to 18 months3. Pressure canners get hot enough to kill even the toughest germs3.
Knowing about acidity and following the right canning steps lets you enjoy home-canned tomatoes safely234.
Equipment Needed for Canning Tomatoes
Canning tomatoes at home needs the right tools for a safe and successful process. You’ll need canning jars, lids, and bands. Also, you’ll need either a water bath canner or a pressure canner5. Other useful tools include a jar lifter, a funnel, and a big pot for blanching tomatoes5.
Before you start, make sure to check and sterilize all equipment. This step is key to keep your canned tomatoes clean and safe5.
For water bath canning, you need a big pot or vessel. It should hold the jars and have at least an inch of water above the lids6. Water bath canners can hold 7 quart-sized jars and about 8 pint-sized jars6.
If you choose pressure canning, you’ll need a pressure canner that fits your jars. The canning process at a pressure canner takes 25 minutes at 10psi (weighted-gauge) or 25 minutes at 11psi (dial-gauge). You also need to adjust for elevation5.
| Equipment | Purpose |
|---|---|
| Canning Jars, Lids, and Bands | For safely storing and preserving canned tomatoes |
| Water Bath Canner or Pressure Canner | Provide the controlled environment necessary for canning |
| Jar Lifter | Safely remove hot jars from the canner |
| Funnel | Help fill jars with tomatoes and liquid without mess |
| Large Pot | For blanching tomatoes to remove skins |
Having the right equipment and being well-prepared is key for a successful and safe canning experience56.
Preparing Tomatoes for Canning
Canning tomatoes at home is a rewarding endeavor. It starts with selecting the right tomatoes and preparing them properly. Choose unblemished, fully ripe plum or Roma varieties. These types of tomatoes have the ideal balance of acidity and texture for long-term storage.7
Choosing the Right Tomatoes
When selecting tomatoes for canning, look for those without bruises, cuts, or other imperfections. Canning works best with plum or Roma tomatoes, as they have a lower water content and firmer flesh that holds up well to the canning process.7 Avoid using overripe or soft tomatoes, as they can lead to subpar results. For the best yield, you’ll need about 21 pounds of fresh tomatoes to can 7 quarts, or 13 pounds to can 9 pints.8
Peeling and Coring Tomatoes
Once you’ve selected the perfect tomatoes, the next step is to prepare them for canning. Start by blanching the tomatoes in boiling water for 30-60 seconds to loosen the skins, then immediately transfer them to an ice bath. This makes the skins easy to peel off. Next, core the tomatoes by cutting out the stem and any tough or bruised areas. Proper preparation helps ensure the tomatoes have a safe pH level and ideal texture for long-term storage.7
By taking the time to choose the best tomatoes and properly prepare them, you’ll set the stage for successful, flavorful canned tomatoes that will last for months to come.
Acidifying Tomatoes for Safe Canning
Canning tomatoes at home is a great way to keep their flavor and nutrients. But, it’s key to make sure the pH levels are safe for long-term storage. Tomatoes naturally have a borderline pH level. So, adding a measured amount of lemon juice or citric acid is essential for safe canning9.
This extra acidity makes sure the tomatoes are at a safe pH level. It stops harmful pathogens from growing during storage9.
Some tomato varieties have pH values at or above pH 4.6. Some even reach pH 5 or higher910. To keep your canned tomatoes safe, you should add specific acidifying agents:
- For quarts of tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid10.
- For pints of tomatoes, add one tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid10.
Bottled lemon juice is better for canning because it has a standardized acidity level. Unlike freshly squeezed juice10. It’s important to follow these recommended ratios to ensure the safe pH level for canning tomatoes. This applies whether you’re processing them whole, crushed, or into juice910.
Canning procedures for crushed tomatoes, whole or halved tomatoes, tomatillos, tomato juice, and tomato sauce all need acidification. This is true for both boiling water and pressure canning options9. Salsas, which mix low-acid foods (like onions, peppers) with acid foods (tomatoes, fruits), also need acidity. This is added through vinegar, bottled lemon juice, or bottled lime juice for safe boiling water canning9.
Recipes for canning tomatoes with okra and spaghetti sauce don’t include vinegar or lemon juice. They need pressure canning because of the low-acid ingredients9. Always check current, research-based recipes and guidelines for canning tomatoes and other produce. This ensures safety and quality10.
Water Bath Canning for Tomatoes
If you don’t have a pressure canner, you can can tomatoes safely with a water bath canner. This method involves fully submerging jars in boiling water for 40-45 minutes11. The high heat kills microbes, making the tomatoes shelf-stable. It’s important to follow the timing based on your altitude.
Steps for Water Bath Canning
- Prepare your tomatoes by peeling, coring, and chopping them11.
- Add 1 tablespoon of bottled lemon juice per pint or 2 tablespoons per quart to acidify the tomatoes11. You can also use citric acid or vinegar at the right ratios.
- Pack the acidified tomatoes into sterilized jars, leaving a 1/2-inch headspace.
- Wipe the jar rims, place the lids, and screw on the bands finger-tight.
- Lower the filled jars into a large pot of boiling water, ensuring they are fully submerged.
- Process the jars for 40-45 minutes, adjusting the time based on your altitude11.
- Carefully remove the jars and allow them to cool completely before checking the seals.
It’s vital to acidify tomatoes when water bath canning to prevent harmful bacteria like botulism11. Safe options for lowering pH include lemon juice, citric acid, and vinegar11.
Following tested recipes and methods is key to ensure your canned tomatoes are safe12. Improperly canned tomatoes can lead to botulism due to low acidity11.
“Canning tomatoes using a water bath is a safe and effective method, as long as you follow the proper steps and ensure proper acidification.”
| Canning Method | Acid Requirement | Processing Time |
|---|---|---|
| Water Bath Canning | 1 tbsp lemon juice per pint or 2 tbsp per quart11 | 40-45 minutes, adjusted for altitude11 |
| Pressure Canning | Acidification required for safety12 | Scientifically determined based on recipe12 |
Whether using water bath or pressure canning, proper acidification is essential for safe canned tomatoes121113.
Pressure Canning Tomatoes
Pressure canning is the best way to preserve tomatoes. It uses high temperatures to kill harmful bacteria. You need to add water, seal the lid, and keep the right pressure and temperature for 25 minutes14. It’s important to set up and use your pressure canner correctly for safe, tasty canned tomatoes.
Pressure Canner Setup and Operation
To start, fill your pressure canner with 2-3 inches of water15. Then, put the jars of tomatoes in the canner, making sure they don’t touch each other or the sides. Close the lid and heat until it reaches 10 pounds of pressure15. After that, let the tomatoes cook for 25 minutes14.
When the time is up, turn off the heat and let the pressure go down naturally, which takes about 30 minutes15. Once it’s safe, open the lid and let the jars cool for 24 hours14. You’ll hear a “ping” sound when the lids seal, showing you’ve successfully canned your tomatoes.
| Pressure Canning Tomatoes | Details |
|---|---|
| Tomato Yield | – Thin tomato sauce: 35 lbs of tomatoes produce seven quart jars14. – Thick tomato sauce: 45 lbs of tomatoes produce seven quart jars14. |
| Acidification | – Add 1/2 tsp lemon juice per pint jar, or 1 tbsp per quart jar14. – Tomatoes are considered “low acid” and require added acidity15. |
| Processing Time | – Pressure canning processing time for both pint and quart jars: 15 minutes14. – Processing pressure: 10 pounds for 10 minutes15. |
| Storage | – Sealed jars can be stored for up to 1 year in a cool, dark place14. – Unsealed jars should be refrigerated and used within 1 week14. |
By following these steps and using the right equipment, you can make sure your pressure-canned tomatoes are safe, tasty, and last up to a year14. Always check reliable sources and follow guidelines for safe pressure canning at home.
Canning Tomatoes without Added Liquid
For a more intense tomato taste, can whole or halved tomatoes without liquid16. The tomatoes’ juices will fill the jars naturally. This method needs a longer processing time of 85 minutes in a water bath canner17.
To can tomatoes without liquid, pick ripe, tasty tomatoes16. Wash and core them, then remove the skins. Put the tomatoes into sterilized jars, leaving 1/2 inch of space16.
Add 1 tablespoon of lemon juice to pint jars or 2 tablespoons to quart jars for acidity17. This ensures the tomatoes are safe to preserve.
After filling, use a non-metal tool to remove air bubbles and adjust the space if needed. Clean the jar rims, then put on the lids and bands16.
Place the jars in boiling water for 85 minutes, adjusting for altitude17. After processing, let the jars cool completely overnight16.
Check the seals the next day. The lids should be depressed and not flexible17. Store sealed jars in a cool, dark place for up to 1-2 years16.
Canning tomatoes without liquid keeps their fresh flavor. With some effort and safety steps, enjoy summer tomatoes all year.
Canning Crushed Tomatoes
Canning crushed tomatoes is a great way to prepare for future meals. You start by washing, peeling, and crushing the tomatoes. Then, you heat them and pack them into jars. This method takes about 35-45 minutes in a water bath canner, less than whole or diced tomatoes18.
You’ll need about 1 kg (2 ¼ to 2 ¾ lbs) of tomatoes for each 1-liter (US quart) jar of crushed tomatoes18. For example, 10 kg (22 lb) of tomatoes will give you around 7 liters (US quarts) of crushed tomato18. Six kg (14 lbs) will yield 9 x ½ liters (US pints)18. A full US bushel of tomatoes (24 kg or 53 lbs) can make 17 to 20 liters (US quarts) of crushed tomato18.
When water-bath or steam canning, jars need to be processed correctly. Half-liter (pints) jars need 35 minutes, while liter (quarts) jars need 45 minutes18. For pressure canning at different altitudes, ¼ liter, ½ liter, or 1-liter jars need 15 minutes at 0 to 300 m (0 – 1000 feet) pressure18.
The nutritional value of canned crushed tomatoes is impressive. 250 ml / 1 cup has 64 calories, 14g of carbohydrates, 3g of protein, 1g of fat, 18mg of sodium, 846mg of potassium, 4g of fiber, and 9g of sugar18.
| Metric | Imperial |
|---|---|
| 1 kg | 2 ¼ to 2 ¾ lbs |
| 10 kg | 22 lb |
| 6 kg | 14 lbs |
| 24 kg | 53 lbs |
“Canning crushed tomatoes is a great way to preserve the flavors of summer for use throughout the year. The process is relatively simple and yields a versatile ingredient for a variety of recipes.”
When pressure canning crushed tomatoes, follow the recommended processing times for your altitude. At 0 to 300 m (0 – 1000 feet), ¼ liter, ½ liter, or 1-liter jars need 15 minutes18.
Whether you’re canning tomato puree or a tomato sauce base, the principles for canning crushed tomatoes are the same. By following these guidelines, you can enjoy homemade canned tomatoes all year18.
Statistical data extracted from link 119. Statistical data extracted from link 2.
Canning Stewed Tomatoes
Canning stewed tomatoes is a great way to keep their flavor and nutrients. This mix of tomatoes, onions, celery, and peppers is perfect for soups, stews, and sauces20.
To can stewed tomatoes, you need a pressure canner, jars, lids, rings, a jar lifter, and a canning funnel20. You’ll need about 24 large tomatoes, 1 cup of chopped onion, 3/4 cup of chopped celery or green peppers, 1 tablespoon of sugar, 2 teaspoons of canning salt, and lemon juice for acidity20.
This recipe makes about 7 pints of stewed tomatoes. You’ll need to cook down the tomatoes during the process20. The canning time is 15 minutes for pints and 20 minutes for quarts in a pressure canner20.
When pressure canning, adjust the time based on altitude using a chart20. The author suggests doubling the recipe for bigger families and using quarts instead of pints20. You can also change the pepper type to adjust the spiciness20.
The pressure for canning varies with altitude, from 10 to 15 pounds21. Pressure canning is needed because the ingredients aren’t acidic enough for hot water bath or steam canning21.
By following the right canning techniques and safety rules, you can enjoy homemade stewed tomatoes all year2021.
| Ingredient | Quantity |
|---|---|
| Tomatoes | 24 large |
| Onion | 1 cup, chopped |
| Celery or Green Peppers | 3/4 cup, chopped |
| Sugar | 1 tablespoon |
| Canning Salt | 2 teaspoons |
| Lemon Juice | As needed for acidity |
“Canning stewed tomatoes is a great way to preserve the flavors of summer for use throughout the year in soups, stews, and other recipes.”
By following these steps and safety guidelines, you can enjoy homemade canned stewed tomatoes all year2021.
Checking Seals and Storage
After you’ve canned your tomatoes, it’s important to check the seals on your jars. A sealed jar will have a tight, concave lid that doesn’t move when pressed22. These jars can be stored in a cool, dark spot for up to 12-18 months. This keeps your canned tomatoes fresh for a long time23.
If a jar didn’t seal right, it needs to go in the fridge and be used within a week. To see if it’s sealed, press gently on the lid’s center. If it moves up and down, it’s not sealed and should be re-canned or used right away.
| Jar Seal Condition | Storage Method | Shelf Life |
|---|---|---|
| Properly Sealed | Cool, dark place | 12-18 months |
| Unsealed | Refrigerator | 1 week |
Storing your jars correctly is vital for keeping your canned tomatoes safe and tasty. By following these easy steps, you can make sure your homemade canned goods stay good for months.
“Properly sealed jars are the ultimate sign of a successful canning session. They’re your guarantee of long-term food preservation.”
canning tomatoes pressure cooker
Pressure cookers and canners look similar but serve different purposes. Pressure cookers can’t reach the high temperatures needed for safe canning. To can tomatoes safely, you need a dedicated pressure canner24.
When canning tomatoes, start by heating the jars to 140-180°F in the canner. Then, process them for 75 minutes for pints and 90 minutes for quarts at 10 PSI24. This careful process kills harmful microbes, making your tomatoes safe to store for a long time24.
Pressure cooking is great for quick meals but not for canning. Trying to can tomatoes in a pressure cooker can lead to bad seals and bacteria growth. This risks your health24.
For safe canning of tomatoes, always choose a dedicated pressure canner. Pressure cookers are good for many things but not for canning. They can’t create the exact conditions needed for safe, tasty canned tomatoes24.
While canning tomatoes in a pressure cooker might seem easy, it’s not safe. It’s key to know the difference between pressure cooking and canning. Using a dedicated pressure canner ensures your canned tomatoes are safe and delicious, giving you peace of mind24.
Conclusion
Canning tomatoes at home is a great way to keep summer flavors all year25. You can use a pressure cooker or water bath canner. This method makes delicious, shelf-stable tomatoes perfect for cooking and more26.
Home-canned tomatoes are not only tasty but also healthier than store-bought ones26. Canning lets you enjoy summer tastes all year25. With some prep, you can enjoy your hard work all year and try different canning methods.
Whether you’re new to canning or experienced, learning to can tomatoes is a great skill25. It lets you make tasty, healthy meals for your family. By focusing on food safety and following tested recipes, you’ll become a kitchen master. Your family will love the summer flavors all year.
FAQ
What are the benefits of canning tomatoes at home?
Why is ensuring proper acidity and processing methods important for safe canning?
What equipment is needed for canning tomatoes at home?
How do I choose the right tomatoes for canning?
Why is adding lemon juice or citric acid important for canning tomatoes?
What is the difference between water bath canning and pressure canning for tomatoes?
Can I can tomatoes without added liquid?
How do I check if my canned tomatoes are properly sealed?
Can I use a pressure cooker to can tomatoes?
Source Links
- How to Can Tomatoes – https://www.allrecipes.com/article/how-to-can-tomatoes/
- Preserving Tomatoes – https://www.gopresto.com/content/s/preserving-tomatoes
- How to Can Tomatoes – https://www.seriouseats.com/how-to-heat-pressure-steam-can-tomatoes-preserve
- Canning Tomatoes and Tomato Products – 9.341 – Extension – https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/canning-tomatoes-and-tomato-products-9-341/
- Canned Whole Tomatoes (Using a Pressure Canner or Boiling-Water Bath) Recipe – https://www.seriouseats.com/canned-whole-tomatoes-preservation-recipe
- Canning Tomatoes for Beginners – https://www.pbsutah.org/blogs/modern-gardener/canning-tomatoes-for-beginners/
- Canning tomatoes: whole, half and juice – https://extension.umn.edu/preserving-and-preparing/canning-tomatoes-whole-half-and-juice
- Canning Whole Tomatoes {How to Can Tomatoes} – https://www.sustainablecooks.com/canning-whole-tomatoes/
- Canning Tomato Products: To Acidify or Not To Acidify | College of Agriculture, Forestry and Life Sciences – https://www.clemson.edu/extension/food/canning/canning-tips/27tomato-products-acidify.html
- Acidifying your home-canned tomatoes – https://www.canr.msu.edu/news/acidifying_your_home_canned_tomatoes
- How to Can Tomatoes Safely at Home • The Prairie Homestead – https://www.theprairiehomestead.com/2019/07/how-to-can-tomatoes-safely-at-home.html
- Canning Tomatoes Safely – https://extension.sdstate.edu/canning-tomatoes-safely
- Preserving Tomato Products – https://hgic.clemson.edu/factsheet/preserving-tomato-products/
- Tomato Sauce Pressure Canning Recipe | The Feedfeed – https://thefeedfeed.com/chezlarae/tomato-sauce-pressure-canning
- 10 Minute Pressure Canned Tomatoes – https://www.instructables.com/10-Minute-Pressure-Canned-Tomatoes/
- How to Can Tomatoes [without a pressure cooker] – https://www.fuelingasouthernsoul.com/how-to-can-tomatoes-without-a-pressure-cooker/
- How to Can Tomatoes (Without A Canner) – https://www.prettyprudent.com/how-to-can-tomatoes-without-a-canner-2/
- Canning crushed tomatoes – https://www.healthycanning.com/canning-crushed-tomatoes
- Canning Crushed Tomatoes – https://mountainmamacooks.com/canning-crushed-tomatoes-2-ways/
- Canning Stewed Tomatoes Recipe. How to safely adapt for flavor. – https://www.simplycanning.com/canning-stewed-tomatoes/
- Canning Stewed Tomatoes Recipe using a Pressure Canner – https://afarmgirlinthemaking.com/pressure-canning-stewed-tomatoes-with-recipe-pressure-canner/
- Canning Tomatoes Step by Step – SeedMoney – https://seedmoney.org/blog/canning-tomatoes-step-by-step/
- Ensuring a Good Seal on Canned Goods – https://extension.psu.edu/ensuring-a-good-seal-on-canned-goods
- How to Pressure Can Tomato Sauce – Hopewell Heights – https://hopewellheightsblog.com/pressure-canning-tomato-sauce/
- Canning tomato based sauces, water bath or pressure cooker? – https://ask2.extension.org/kb/faq.php?id=649632/1000
- Canning Tomatoes in Water Bath: A Complete Guide – https://thenewlighterlife.com/canning-tomatoes-in-water-bath-canner/