How To Can Fresh Tomatoes

Canning Fresh Tomatoes

Our tomatoes from our garden this year have been doing so well! We have had a great crop! Hopefully you have too! Here's a wonderful way to preserve your tomatoes so you'll have them readily available for this winter to make spaghetti sauces, lasagna, chili or any kind of tomato based sauce.

This method is  so easy, ANYONE can do it. It's very easy and a  great project for your kids or grandchildren! 

Here's what you'll need:

2 - 2/3 lbs. tomatoes per quart jar

1/2 teaspoon Ball citric acid or 2 tablespoons bottled lemon juice to each hot quart jar or 1/4 teaspoon Ball citric acid  or 1 tablespoon bottled lemon juice to each hot pint jar. 

salt, 1 teaspoon to each quart jar or 1/2 teaspoon to each pint jar (optional)

Preserving jars with lids and bands

Instructions:

Prepare boiling water canner. Heat jars in simmering water until ready for use. DO NOT BOIL! wash lids in warm soapy water and set bands aside.

Wash tomatoes. Dip in boiling water for about 40-60 seconds, then immediately plunge into a bowl of ice water. Slip off the skins. Trim away any green areas or bruises. Cut out core.

Cut tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.

Add 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice to each hot quart jar, or if using pint jars, add 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice to the hot jars.

Pack hot tomatoes into hot jars to within a  1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim with a paper towel. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 35 minutes for pint jars  and 45 minutes for quarts. Remove jars and cool. Check lids for seal after 24 hours.Lid should not flex up and down when center is pressed.