Canning Tomatoes with a Pressure Cooker: How-To Guide

In the U.S., people eat over 20 pounds of tomatoes each year¹. Being able to keep these tomatoes fresh all year is amazing. Canning tomatoes with a pressure cooker lets you enjoy your garden’s tomatoes even when they’re not in season.

This guide will show you how to pressure can tomatoes. You’ll learn how to pick the best tomatoes and store them safely. It’s perfect for both new and experienced canners.

Key Takeaways

• Canning tomatoes at home with a pressure cooker can save you nearly $4 per quart compared to store-bought canned San Marzanos¹
• Home-canned tomatoes can be stored for 12-18 months in a cool, dark place¹
• Pressure canning is the safest method for long-term preservation of tomatoes, ensuring they are shelf-stable¹
• Selecting the right tomato varieties, such as beefsteak or heirloom, is key for the best canning results²
• Proper acidification and processing times are vital for safe tomato canning³

Introduction to Pressure Canning Tomatoes

Preserving your homegrown tomatoes through pressure canning is a great way to enjoy summer’s taste all year⁴. This method is safe for canning low-acid foods like tomatoes. It heats them to high temperatures to kill harmful bacteria. This way, you can keep your pantry stocked with fresh, home-canned tomatoes.

Benefits of Canning Homegrown Tomatoes

Canning your own tomatoes has many benefits. You get to choose the ingredients and save money compared to store-bought⁵. Plus, the taste of home-canned tomatoes is much better than store-bought ones. You can enjoy summer’s flavor all year.

Overview of the Pressure Canning Process

The pressure canning process heats jars of tomatoes to high temperatures and pressure. This kills bacteria and makes the jars safe for up to 18 months⁴. Unlike water bath canning, pressure canning uses steam to reach higher temperatures. This is key for safely canning low-acid foods like tomatoes.

Understanding the benefits and the pressure canning process lets you confidently preserve your tomato harvest. You’ll enjoy the convenience of home-canned tomatoes for months.

Preparing Tomatoes for Pressure Canning

When canning tomatoes, picking the right varieties and preparing them right is key. Choose plump, juicy, and unblemished tomato varieties like beefsteak, plum, and heirloom types⁶. These have thick walls perfect for pressure canning². Stay away from overripe or damaged tomatoes to avoid harmful bacteria.

Blanching and Peeling Tomatoes

First, blanch and peel the tomatoes. Boil a large pot of water. Gently add the tomatoes and wait for about 1 minute, until the skins start to crack¹. Then, use a slotted spoon to move them to an ice bath. This stops the cooking and makes peeling easier.

Once cooled, remove the skins and throw them away.

Getting tomatoes ready for pressure canning is a must. By choosing the right tomato varieties and blanching and peeling them right, you’ll get top-quality and safe canned tomatoes².

“Home-canned San Marzanos can save nearly $4 per quart compared to store-bought.”

¹

Acidifying Tomatoes for Safe Canning

When canning tomatoes, it’s key to make sure they’re acidified right. This stops harmful bacteria like Clostridium botulinum from growing. This bacteria can cause botulism, a deadly illness⁷. Tomatoes are not acidic enough, so adding lemon juice or citric acid is needed⁷.

The acidity of tomatoes can change based on the type. Some tomatoes might not be acidic enough for safe canning⁸. To fix this, add two tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart⁸. For pint jars, use one tablespoon of lemon juice or 1/4 teaspoon of citric acid⁸.

It’s better to use bottled lemon juice because it has a set acidity level⁸. You can add sugar later to balance out the taste. But, you can’t lower the acidity before canning⁸.

Following the right acidification steps is vital for safe tomato canning⁷. Experts stress the need to follow USDA-tested guidelines. This helps avoid the risk of botulism, which is very dangerous⁷.

“It is recommended to add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes for acidification.”

Some people don’t like the taste of acidic tomatoes from home canning, with 53% not liking it⁹. Also, 50% have thought about or bought a pressure canner to skip adding acid⁹. But, keeping acidity levels safe is very important. It stops harmful bacteria from growing during storage⁷.

Packing Tomatoes into Canning Jars

When canning tomatoes, it’s key to pack jars right for a safe process. Start by picking clean, sterilized jars. Make sure to leave a 1/2-inch headspace at the top for expansion¹⁰.

Use a non-metal tool to press down on the tomatoes. This removes air bubbles and helps seal the jar safely¹⁰.

For extra safety, add lemon juice to each jar. Use 1 tablespoon for pints and 2 for quarts. This acidification stops harmful bacteria growth¹¹.

Only pack tomatoes for one canner load at a time. This keeps the temperature right for canning¹⁰. Keep the canner water at 180°F or 82°C for the best results¹⁰.

Headspace Requirements and Removing Air Bubbles

Getting the headspace right is key for sealing and expansion. For whole tomatoes, use 1/2 inch of headspace¹⁰. Use a non-metal tool to press out air bubbles from between the tomatoes and the jar¹⁰.

Let jars cool for 12 to 24 hours after processing. This ensures a good seal¹⁰. Check for any damage that could ruin the seal or cause breakage¹⁰.

“Proper packing and removal of air bubbles are essential for ensuring the safety and quality of your canned tomatoes.”

Processing Jars in a Pressure Canner

Before you can preserve homegrown tomatoes using a pressure canner, you’ll need to properly set up the equipment. First, ensure your pressure canner is clean, with the gasket, valve, and other components in good working condition¹². Fill the canner with the recommended amount of water, usually around 2-4 inches, and bring it to a simmer. Carefully lower the filled jars into the canner, making sure they are not touching each other or the sides of the canner.

Setting Up the Pressure Canner

Once the jars are in place, you’ll need to process them at the correct pressure and for the appropriate length of time. For a dial-gauge pressure canner, process pint and quart jars at 11 pounds of pressure for 25 minutes⁶. If using a weighted-gauge pressure canner, process the jars at 10 pounds of pressure for 25 minutes⁶. If you’re canning at an elevation above 1,000 feet, you’ll need to adjust the pressure settings to ensure the tomatoes are properly sterilized⁶.

Processing Times and Pressure Settings

The pressure canning process is key for the safety of your canned tomatoes. Foods with a pH of less than 4.6, like tomatoes, can be processed in a pressure canner. This canner reaches temperatures over 250°F (121°C) and operates at a pressure of about 2 atm (30 psi) during processing¹³. This high heat and pressure effectively eliminate even the toughest microbes, creating a sterile environment for the canned tomatoes¹³.

It’s important to follow the recommended processing times and pressure settings to ensure your canned tomatoes are safe to consume¹². Adjusting the pressure for altitude is also key, as the boiling point of water decreases with increased elevation. This requires higher pressure to achieve the necessary temperature⁶.

By carefully setting up and using your pressure canner, you can ensure the safety and quality of your homemade canned tomatoes¹². Following the recommended processing times and pressure settings is key for creating a shelf-stable, nutrient-rich product that your family can enjoy.

Cooling and Testing Seals

After pressure canning, let your jars of tomatoes cool completely before checking the seals¹⁴. Wait until the pressure canner depressurizes naturally. Then, remove the jars carefully and let them sit undisturbed for at least 24 hours. You’ll hear the “pop” of the lids sealing, showing a successful canning process¹⁴.

To test the seals, press gently on the center of each lid after cooling. The lid should not move up and down when pressed. Any jars that didn’t seal should be refrigerated and used first¹⁴.

Proper cooling and seal testing are key to keeping your canned tomatoes safe and good for a long time. By following these steps, you can be sure your homegrown tomatoes are preserved well. They’re ready to enjoy all year¹⁴.

“Proper cooling and seal testing are essential steps in ensuring the long-term safety and quality of your canned tomatoes.”

How to Can Tomatoes with a Pressure Cooker

Canning tomatoes requires knowing the difference between a pressure cooker and a pressure canner. A pressure cooker is useful in the kitchen but not for canning tomatoes or other low-acid foods¹⁵.

Understanding Pressure Cooker vs. Pressure Canner

Pressure cookers cook food quickly but don’t reach the high temperatures needed for safe canning. The National Center for Home Food Preservation warns against using them for canning. This is because they can lead to under-processed jars and unsafe canned goods¹⁵.

On the other hand, pressure canners are made for the high-temperature, high-pressure needed for canning low-acid foods like tomatoes. They can reach and keep the exact temperatures and pressures. This kills harmful bacteria and keeps canned tomatoes safe for a long time¹⁵.

Even though a pressure cooker might seem handy for canning, the risks of food safety and quality are too great. For the best results and safety, always use a pressure canner for canning tomatoes and other low-acid foods¹⁵.

“The National Center for Home Food Preservation advises against using pressure cookers for home canning, as they can result in under-processed jars and potentially unsafe canned goods.”

Storing Canned Tomatoes Safely

After you’ve carefully canned your tomatoes, they can last up to 18 months¹⁶. For the best taste and safety, keep them in a cool, dark spot like a pantry or basement. The ideal temperature is between 50-70°F¹⁶.

Direct sunlight, too much heat, or freezing can harm your tomatoes¹⁶. This can make them less safe and tasty over time¹⁶.

Ideal Storage Conditions and Shelf Life

Sealed and stored jars of tomatoes can last over a year¹⁶. But, always check them for spoilage like bulging lids or bad smells¹⁷. This way, you can keep them fresh and ready for your recipes.

By following these easy storage tips, you can enjoy your home-canned tomatoes for months¹⁶. Keeping them in a cool, dark spot is important. Also, check them often for any signs of spoilage¹⁷.

Conclusion

Pressure canning your own tomatoes is a rewarding and cost-effective way to preserve your garden’s bounty or local farmer’s market finds¹⁸. By following the step-by-step instructions in this guide, you can safely can tomatoes at home. This ensures they stay flavorful and shelf-stable for up to 18 months¹⁸. The extra effort of pressure canning is well worth it, as you’ll have a pantry full of high-quality, home-canned tomatoes to use in your favorite recipes all year.

The safety of pressure canning tomatoes is of utmost importance, as tomatoes are considered a borderline food product with a pH above 4.6, requiring acidification and proper heat treatment¹⁸. Altering canning recipes or using untested methods can lead to unsafe food due to the risk of pH rise and inadequate heat treatment for destroying microorganisms¹⁸. By following the guidelines in this guide, you can ensure the safety and quality of your home-canned tomatoes.

The benefits of pressure canning your own tomatoes go beyond just cost savings. Home-canned tomatoes often retain more flavor and nutritional value compared to store-bought canned varieties¹⁹. With a well-stocked pantry of home-canned tomatoes, you’ll be able to enjoy the taste of summer all year round. This adds vibrant flavor to your soups, sauces, and other dishes.

Source Links

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