Canning Tomatoes
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.
Canning Articles, Videos & HowTos
It used to be that the home canning process was the only way to preserve meats, fruits and vegetables, and jams and jellies. But even though modern conveniences have made preserving food a choice rather than a necessity, home canning remains a satisfying way to reap the bounty from your garden. Home canning isn't difficult to learn, but you do need to adhere to some strict safety guidelines to ensure that what you preserve can be safely eaten.
Keep the results of your garden tasty during the cold winter months. Canning green beans is a relatively simple process — once you know the proper procedure.
If you plan on canning pears, it’s important to understand how to determine the best time and types of pears to pick. Though pears ripen across the United States from August through October, few commercially grown pears are ever allowed to ripen on the trees. Instead, pears are picked early to prevent disease and insect infestation.
After you have learned how to grow horseradish, the next challenge looms: canning horseradish. Read on to learn how to can it like a pro.
Canning pickled eggs is as easy as boiling water. All you need is a hard-boiled egg and some pickling solution.
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