How to Can Tomatoes: the 6 Steps Method to Follow to Do It Perfectly and Safely At Home

Canning tomatoes is the ultimate way to preserve their juicy goodness all year round. At the peak of summer, when tomatoes are abundant and bursting with flavor, there's no better time to capture their essence for the months ahead. Did you know you can easily can tomatoes at home with minimal hassle? We're here to guide you through the process and answer any questions you might have, ensuring you get the best results from your canning adventure.

Water Bath vs. Pressure Canner: Which is Best for Canning Tomatoes?

Both methods have their merits, but let's dive into which one is best and safest for home use. The water bath method is a classic choice for canning tomatoes. It's simple, requiring just a large pot, some water, and a bit of patience. Tomatoes are naturally acidic, which helps inhibit the growth of bacteria, making the water bath method generally safe. However, to ensure safety, it's crucial to add a bit of lemon juice or citric acid to each jar to boost the acidity further. This method is ideal for those just starting with canning, as it’s straightforward and doesn’t require specialized equipment.

On the other hand, the pressure canner is like the superhero of canning. It’s a bit more complex but offers an extra layer of safety, especially for low-acid foods. For tomatoes, using a pressure canner means you don’t need to worry as much about the acidity level. It heats the contents to a higher temperature, effectively eliminating any potential bacterial threat. If you’re an avid canner or planning to preserve a large variety of foods, investing in a pressure canner might be worth it.

The Step-by-Step Method to Canning Tomatoes

Whether you’re using a water bath or a pressure canner, the steps are fairly similar, with some variations. Here's how you can do it!

1. First, gather your tomatoes. Whether you’ve got a bushel from your garden or a haul from the farmer’s market, make sure they’re ripe and free of blemishes. Wash them thoroughly to remove any dirt or chemicals.
2. Next, it’s time to peel the tomatoes. Blanch them in boiling water for about a minute, then transfer them to an ice bath. This makes the skins slide off with ease, like a magic trick at a summer fair. You can then core the tomatoes and cut them into halves or quarters, or leave them whole if you prefer.
3. Prepare your jars by sterilizing them. You can do this by boiling them in water or using your dishwasher’s sterilize setting. Don’t forget to prepare the lids and rings as well.
4. Now, pack your tomatoes into the jars. For whole or halved tomatoes, pack them in tightly but without crushing. If you prefer crushed tomatoes, give them a light mash before packing. Add a bit of lemon juice or citric acid to ensure safety. For whole or halved tomatoes, you might want to add a bit of boiling water or tomato juice to fill in the gaps.
5. Seal the jars with the prepared lids and rings, making sure they’re fingertip-tight. If you’re using a water bath, place the jars in your large pot of boiling water, making sure they’re covered by at least an inch of water. Process them for about 40-45 minutes. For a pressure canner, follow the manufacturer’s instructions, usually processing at 10-11 pounds of pressure for around 25 minutes.
6. After processing, carefully remove the jars and let them cool on a towel-lined counter. You’ll hear the satisfying pop of the lids sealing—a true music to a canner’s ears.

How to Prepare Your Tomatoes for Canning

One common question is whether you need to cook tomatoes before canning them or if you can can them raw. The answer is: it depends on your preference. Both methods are perfectly acceptable. Canning raw tomatoes, also known as raw pack, is straightforward. You simply pack the prepared raw tomatoes into jars and cover them with boiling water or tomato juice. This method preserves the fresh taste of tomatoes, making it a favorite for many.

Alternatively, you can cook the tomatoes before canning, known as hot pack. This involves simmering the tomatoes briefly before packing them into jars. This method can reduce the number of air bubbles and helps ensure a better seal. It also slightly concentrates the tomato flavor, which can be a plus for sauces and soups.

And what about canning whole versus cut tomatoes? Again, this is a matter of choice. Whole tomatoes are great for versatility, allowing you to use them in various dishes later. Cutting them into pieces or crushing them can make for easier packing and can be more convenient for recipes like stews or pasta sauces.