If your garden is bursting with an abundance of tomatoes, you’re likely faced with the dilemma of what to do with them all. The vines may be struggling to support the weight of the ripening fruits, and it’s a waste not to make the most of this summer bounty! Canning tomatoes is an excellent way to preserve the flavor and aroma of these luscious fruits for future enjoyment.
What You’ll Need:
To ensure a successful canning experience, you’ll need to gather the following equipment: a large stovetop pot with a removable rack for efficient processing, additional pots or a dishwasher for sterilizing jars, and a collection of glass canning jars with rings in various sizes.
Don’t forget new canning jar lids and a comprehensive set of canning utensils like a wide-mouthed funnel, tongs, lid lifter, bubble remover/headspace measure, and jar lifter – a canning kit is a worthwhile investment if you don’t already have these essentials. You’ll also need a sharp knife for prep work, a ladle for filling jars, a slotted spoon for removing air bubbles, and clean cloths or paper towels for wiping down surfaces.
For added convenience, keep a large towel on hand to protect your countertops and measuring spoons for precise ingredient measurements. Wooden spoons can be useful for mixing and stirring ingredients, while bottled lemon juice and salt will come in handy for adding flavor and preserving vegetables. Seasonings like pepper, herbs, and spices can be used to add extra depth and complexity to your creations.
Step 1: Sterilize Your Equipment
When it comes to canning tomatoes, boiling water is an essential step in ensuring a clean and sterile environment. To start, thoroughly wash your canning jars with soapy water and rinse them well to remove any impurities. Next, submerge the jars in a pot of water, making sure they’re completely covered, and bring it to a boil. Simmer the jars for 5-10 minutes to sterilize them. As you wait for the jars to finish their cycle, spread out a clean, large towel over your kitchen table or countertop.
Once the jars are sterilized, turn off the heat and use a jar lifter to remove each one from the pot, emptying any excess water as you go. Place the jars on the towel, open side facing up, to await their fate. Meanwhile, fill another pot with water and bring it to a boil. Add your jar lids and tightening bands, then let them simmer for about 5 minutes before reducing the heat to its lowest setting. You can leave these items in the hot water until you’re ready to use them.
As an alternative, you can also run the jars and rings through the dishwasher on its hottest cycle instead of sterilizing them by boiling.
Step 2: Prepare Your Tomatoes
To begin the process of preparing your tomatoes for roasting, start by rinsing them thoroughly and removing any stems. Flip each tomato upside down and use a sharp knife to carefully cut an X-shaped incision into the bottom. This will help the tomatoes retain their shape during the blanching process. Place a large, clean bowl beside your stovetop, as it will serve as a holding station for the blanched tomatoes. Next, fill a large pot with water and bring it to a rolling boil.
Use a slotted spoon to carefully place one tomato onto the surface of the boiling water, making sure the X-shaped incision is facing upwards. Hold the tomato in the boiling water for exactly 30 seconds before lifting it out and transferring it to the prepared bowl. Repeat this process with each tomato, blanching them all in batches. Once all the tomatoes have been blanched, their skins should easily peel away from the flesh.
Remove these skins and set them aside – you can either compost them or dehydrate them to create a flavorful tomato powder seasoning. Next, use your knife to carefully core the skinned tomatoes and then cut them into quarters. You’re now ready to roast your prepared tomatoes in the oven!
Step 3: Fill the Jars
You can employ either a wide-mouthed funnel or your hands for this step. To begin, gather your measuring spoons and bottled lemon juice. For each quart-sized jar, add 2 tablespoons of lemon juice to the bottom; for pint-sized jars, use 1 tablespoon. Next, add salt according to the jar size: 1 teaspoon for quarts and 1/2 teaspoon for pints. If you’re on a low-sodium diet, feel free to omit the salt. This is also an opportune time to introduce extra seasonings if desired.
I prefer keeping my canning liquids neutrally flavored to accommodate various recipes, but additional flavor profiles can be delightful. For instance, you might add fresh basil and oregano for Italian-inspired flavors or opt for cumin, coriander, and a hint of harissa like I do when preparing shakshouka. Once the seasonings are added, transfer the cut tomato pieces into your sterilized jars. Use the handle of a wooden spoon to gently press down on the tomatoes, releasing their juices.
Continue adding tomatoes and juice until each jar has approximately 1/2 inch of headspace.
Step 4: Remove Air Bubbles
When preserving tomatoes, it’s crucial not to overlook this vital step. To eliminate any trapped air pockets within the jars, use a bubble remover to gently agitate the contents. Failure to do so can result in sealing issues and potentially hinder fermentation processes.
Work your way around each jar’s interior circumference, releasing bubbles as you go.
If significant amounts of air are released, repeat this process several times until you’re confident that there are minimal bubbles remaining. Once satisfied, use the bubble remover to compress the contents, ensuring approximately 1/2 inch of headspace remains before moving on to the next step.
Step 5: Cap ‘Em
To initiate the process of closing your jars, begin by submerging a clean cloth or paper towel in hot water. Wipe down each jar’s rim to ensure that any lingering tomato residue is removed. Next, utilize your cap lifter tool – featuring a magnet on the end of its long handle – to carefully lift a lid from the hot water. Place it onto the corresponding jar, with the rubber gasket aligned at the top, and gently press it into position.
Following this, employ the same magnet-equipped tool to extract one of your tightening bands and adjust it over the newly placed lid. Secure the band by hand, taking care not to apply excessive force, as you want the seal to be firm but not overly tight.
Step 5: Processing Time!
Carefully transfer each filled jar into the canning pot using your trusty jar lifter, leaving a small gap between each one. If needed, gently place cloth or a spacer between them to prevent any movement during processing. Ensure that the jars are completely submerged in water, and then bring the mixture to a rolling boil. Process for 90 minutes, then use your jar lifter again to carefully remove the hot jars from the pot.
Place them on a towel-covered surface to cool, allowing excess moisture to escape. A successful seal will be indicated by a distinctive ‘pop’ sound as the lid pulls down into the concave center. In the rare event of a seal failure, you can choose to reprocess or store the affected jars in the refrigerator for consumption within a week. Before storing, double-check that all seals are secure and inspect each jar for any signs of mold or discoloration.
Remember, when in doubt, it’s always best to err on the side of caution and discard the jar to prevent any potential health risks.
Other Options for Canning Tomatoes
While there’s no one-size-fits-all approach to canning tomatoes, I’ve learned from experience that different techniques can yield similar results. One popular method involves pre-cooking and seasoning the tomatoes before packing them into jars while still hot. This approach reduces the processing time in a boiling water bath to just 40 minutes, down from the standard 90 minutes.
Beyond canning whole tomatoes, you’re free to experiment with various recipes that transform tomatoes into salsa, sauce, paste, or even juice. To unlock these possibilities and find your favorite method, consider investing in a comprehensive canning book like the Ball Blue Book of Preserving. By trying out different approaches and recording your results, you’ll be able to determine which technique yields the best flavor and texture for your taste preferences.
With this knowledge, you’ll be empowered to stock your pantry with a variety of delicious, home-preserved tomato products, allowing you to enjoy the flavors of summer all year round.
