Canning Tomatoes in a Pressure Canner: A Comprehensive Guide
Canning tomatoes in a pressure canner is a great way to preserve the vibrant flavors of summer and enjoy fresh tomatoes throughout the year. While it might seem intimidating at first, the process is actually quite straightforward when you follow these steps:
Preparing for Canning
1. Gather your ingredients and equipment:
- Fresh, ripe tomatoes: Choose tomatoes that are firm and free of blemishes.
- Pressure canner: Ensure your canner is in good working order and has a properly functioning gauge.
- Jars and lids: Use pint or quart jars with two-piece lids. Sterilize the jars and lids before using.
- Jar lifter: A jar lifter is essential for safely handling hot jars.
- Canning funnel: This helps to prevent spills when filling the jars.
- Ladle: Use a ladle to easily transfer tomatoes to the jars.
- Measuring cups and spoons: For accurate measurements of any additives like salt or sugar.
- Large pot: For blanching the tomatoes.
2. Blanch the tomatoes: This step helps to loosen the skins and remove air pockets. Bring a large pot of water to a boil. Carefully drop the tomatoes into the boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process. The skins should easily slip off after blanching.
3. Prepare the tomatoes:
- Peel the tomatoes: Remove the skins from the blanched tomatoes.
- Core and chop: Core and chop the tomatoes into your desired size.
- Add salt and sugar (optional): Add a pinch of salt and/or a tablespoon of sugar per quart jar for a sweeter flavor, if desired.
Canning the Tomatoes
1. Fill the jars:
- Pack tightly: Pack the chopped tomatoes into the sterilized jars, leaving about 1/2-inch headspace at the top.
- Add juice: Add enough tomato juice to fill the jar to the headspace.
- Remove air bubbles: Run a clean knife or a chopstick around the inside of the jar to remove any air bubbles.
2. Wipe the rims: Wipe the jar rims clean with a damp cloth to ensure a proper seal.
3. Apply lids:
- Place lids: Place the flat lids on the jars.
- Tighten bands: Tighten the bands finger-tight, but do not overtighten.
4. Process in the pressure canner:
- Fill canner: Fill the pressure canner with enough water to cover the jars by 2-3 inches.
- Heat canner: Place the filled jars in the pressure canner, ensuring they are not touching each other. Lock the canner lid and bring the water to a boil.
- Maintain pressure: Once the canner reaches full pressure, adjust the heat to maintain the pressure according to the manufacturer's instructions for the specific size jar and altitude. Process for 40 minutes at 10 pounds of pressure for pint jars, and 45 minutes for quart jars.
- Cool naturally: Once the processing time is complete, turn off the heat and allow the pressure canner to cool naturally. This usually takes about 30 minutes. Do not vent the canner before it cools.
5. Check the seals:
- Remove jars: Carefully remove the jars from the canner using a jar lifter.
- Test for seals: Listen for a popping sound as the jars cool, indicating a good seal. Alternatively, press gently on the center of the lids - if they don't flex, they are sealed.
6. Store properly:
- Cool completely: Allow the jars to cool completely at room temperature.
- Label and store: Label the jars with the date and content, and store them in a cool, dark place.
Enjoy your canned tomatoes!
You can use your canned tomatoes in a variety of dishes, including soups, sauces, stews, and even salads. They will last for up to a year when properly stored.
Remember: Canning is a precise process that requires careful attention to detail. Always refer to the instructions for your specific pressure canner and consult reliable resources like the USDA Complete Guide to Home Canning for additional information and safety guidelines.
