We’re nearing the end of canning season. How do I know this? Because I recently canned a batch of whole tomatoes– which pretty much means I’m tired of dealing with the last of my tomatoes, and the easiest way to take care of them all at once is by canning them whole. Now, I’m not saying that I’m not grateful- I always need canned tomatoes for chili and things like that throughout the winter. But early in the tomato season- I’m pining after salsa and spaghetti sauce. Late in the season- I don’t want them to go to waste, but I am plenty stocked up on the favorites.
The good news is that as tired as I am by this time, canning whole tomatoes is really quite easy. Let me show you how.
What You Will Need:
– Tomatoes {for comparison purposes, I used 12 pounds of tomatoes which filled 12 pint jars or 6 quart jars}
– Lemon Juice (or citric acid)
– Boiling Water Canner or Pressure Canner
– Lid Lifter
– Non-Metallic utensil (for releasing trapped air bubbles)
– Jar Lifter
-Jars, lids, bands {prepared– jars should be simmered in your boiling water canner at 180 degrees for 10 minutes, or heated in your oven at that temp for the same amount of time; lids should also be simmered at 180 degrees; bands need to be washed}
-2 pots of boiling water (one for splitting the skins of the tomatoes, the other for raw packing your jars)
Step 1:
First wash your tomatoes and then with the tip of a knife, put a small slit through the side {some people carve a small “x”}- this will help the skins split more easily. Place them in sink (with plug) and cover with boiling water. Allow to sit for about 3 minutes.
Step 2:
Remove the tomatoes whose skins have split and place in the opposite sink filled with cold water. Once all tomatoes have split skins, you can easily slide the skins off and core them.
Step 3:
Cut the larger tomatoes in half and leave the smaller ones whole.
Step 4:
For pint jars, add 1 tablespoon lemon juice or 1/4 teaspoon citric acid to each jar (double those amounts for quart jars) to ensure safe acidity. Proceed to fill jars with tomatoes (try to fit them in tightly), leaving 1/2″ headspace. Cover with boiling water, again leaving 1/2″ headspace. Run a non-metallic utensil down the sides to release trapped air bubbles and to help the boiling water settle in. Wipe rims and threads clean, secure lids and bands.
Step 5:
Process accordingly:
As suggested by the National Center for Home Food Preservation
When processing is complete, remove jars with a jar lifter and allow to cool on racks or layers of towels on a dry surface. Check seals after 12 hours. Press down on the middle of the lid; if it does not spring back, you have achieved a proper seal. Store in a cool, dry, dark place.
