Tomato Canning

Basic Canning – Tomatoes

Have all the needed utensils handy

Wash jars, rings, and lids in hot sudsy water. Rinse.

Place the jars in hot water and leave them there until needed.

Place the lids in a pan and let them simmer for a few minutes, then remove them from the heat and let them stand in the hot water until needed.

Pick ripe but firm, unblemished tomatoes, enough for one canner load. Wash the tomatoes.

Blanch the tomatoes in boiling water for 30 seconds, then remove the skins, the core, and any unsightly spots.

Pack the hot tomatoes into the jars, trying not to crush them.

Leave about half an inch of head space, add about a teaspoon of salt to each quart jar, and half a teaspoon to each pint jar (salt acts as a preservative).

Run a non-metallic spatula around the inside of the jar to remove air bubbles.

Clean the threads of the jar with a clean damp cloth.

Remove a lid from the hot water and place flat on top of the jar. Screw in the ring, making sure it’s tight and firm.

Stand each full jar on the rack inside the water-bath canner, in hot (not boiling) water. The water should stand 1 to 2 inches above the jars. Add more hot water if needed.

Cover the canner with its lid, and bring water to a boil. Process quarts for 45 minutes, and pints for 40 minutes at a gentle, steady boil (refer to altitude charts if you live above 1,000 feet).

Remove the jars from the canner and set on a folded bath towel. Place each jar apart from the others, and cover them with another towel. Allow them to cool for 12 hours, then remove the rings and check to see the jars are indeed sealed (the lid should curve inwards a bit). Wash the outside of the jars, dry, and store jars in a cool, dark, dry place. You’re done!

Hot Pack – Wash and drain tender asparagus with tight tips. Remove tough ends and scales and wash again. Cut into 1-inch pieces, then boil 3 minutes. Pack hot into hot jars, leaving 1-inch head space. Add 1/2 tsp. salt to each pint or 1 tsp. to each quart. Cover with boiling water, leaving 1 inch head space. Remove air bubbles. Adjust caps, then process pints 30 minutes, quarts 40 minutes at 10 lbs. pressure.

Raw Pack – Prepare as above. Pack tightly without crushing, into hot jars, leaving 1 inch head space. Add salt (see above). Cover with boiling water, leaving 1 inch head space. Remove air bubbles; adjust caps, and process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.

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