Canning tomatoes is an excellent way to preserve summer's bounty. Since tomatoes are vital when it comes to cooking a variety of soups and sauces, it stands to reason that most households would benefit from home canning fresh tomatoes both for economical and health reasons.
Tomatoes are high in potassium and low in sodium, which means they are a good vegetable for individuals with high blood pressure, fluid retention or those at risk for heart disease. While fresh, raw tomatoes are very rich in nutrients and antioxidants, canned tomatoes actually retain more of the nutrient called lycopene-an essential phytochemical that helps safeguard the body against heart disease and cancer. To keep your home canned tomatoes as healthy as possible, omit salt during the canning process.
Pressure Can Tomatoes
Because of the influx of hybrid and low-acid tomatoes, some tomatoes have been found to have a pH level higher than 4.6, which is the number that determines high acid and low acid. Therefore, any home canner who does not use a pressure cooker to can tomatoes is taking a very big chance of botulism contamination, which can lead to death.
Home canners cannot rely on the old methods. While the old ways of canning may have been easiest during the time, it is no longer safe. Be advised: it is a scientific fact that the makeup of some tomatoes has changed, thereby changing pH levels. For safety reasons, canned tomatoes should only be canned in a pressure cooker.
Canning Tomatoes
While tomato plants vary, a good crop of tomatoes per plant will yield approximately six to eight quarts of canned tomatoes. Since not all tomatoes ripen at the same time, it's best to plant at least six plants for a good harvest with adequate and continuous amounts of tomatoes throughout the season.
For easy canning, tomatoes are the way to go. One bushel of fresh, raw tomatoes will yield about 15 to 20 quarts. To simplify the process and keep waste at a minimum, only prepare enough tomatoes for one batch at a time.
When preserving tomatoes, remember jars need to be checked frequently for nicks or cracks. Jars that do not pass inspection should be discarded. While rings can be used year after year, new lids must be purchased each year during the canning season. To ensure old lids are never accidentally reused, when the jar of tomatoes is emptied, put the jar into the dishwasher or sink and place the lid in the trash.
Canning Supplies You Will Need:
Clean kitchen sink and counter top
One bushel of fresh tomatoes
20 quart canning jars with vacuum lids and rings
Pressure canner
Large kettle
Strainer
Large bowl
Canning funnel
Large long-handled slotted spoon
Salt (optional)
Paring knife
Prepare tomatoes by washing, sorting and discarding fruit that is blemished or discolored. Sterilize jars, canning funnel, lids and rings (keep hot until ready to use).
Boil water and dip tomatoes for approximately one minute or until the skins begin to loosen, then immediately dip into the sink or other clean container filled with cold water. Skins will slip off easily.
Use a canning funnel, pack hot tomatoes into clean, sterilized jars. Add salt if desired. Insert the handle of a clean rubber spatula into the jar to dislodge any air pockets or bubbles that may have formed while packing. Add enough juice to cover the tomatoes, leaving ½ inch headspace. Process the jars in a pressure canner.
Processing time for an altitude of up to 2,000 feet:
Pint jars should be processed for 15 minutes at six pounds pressure.
Quart jars should be processed for ten minutes at 11 pounds pressure.
Tomato Tidbits
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