Canning Tomatoes in a Pressure Canner: A Comprehensive Guide
Canning tomatoes in a pressure canner is a safe and reliable method to preserve this delicious and versatile fruit for months. This process ensures the destruction of harmful bacteria and enzymes that can cause spoilage, guaranteeing a safe and flavorful product.
Why Use a Pressure Canner?
Pressure canning is the only recommended method for canning tomatoes because it reaches temperatures higher than boiling water, effectively destroying botulism spores. Botulism is a serious foodborne illness that can be fatal.
Getting Started
Before you begin, gather the following:
- Fresh ripe tomatoes: Choose firm, blemish-free tomatoes.
- Pressure canner: Ensure your canner is in good working order and the pressure gauge is calibrated.
- Canning jars and lids: Use jars specifically designed for canning and new lids with sealing compounds.
- Jar lifter: A jar lifter is essential for safely moving hot jars.
- Wide-mouth funnel: This helps to avoid spills and messes when filling jars.
- Ladle: A ladle is useful for transferring hot tomato sauce into jars.
- Canning rack: A canning rack will elevate jars off the bottom of the canner.
- Water bath: A large pot filled with water is required for processing jars.
- Thermometer: A thermometer is necessary for checking the water temperature.
- Clean towels: Use clean towels to dry jars and lids before filling.
Preparing Tomatoes
- Wash: Wash tomatoes thoroughly under cold running water.
- Blanch: Plunge tomatoes into boiling water for 1-2 minutes, then immediately transfer to an ice bath to stop cooking. This loosens the skins and makes peeling easier.
- Peel: Carefully remove the skins from the blanched tomatoes.
- Core: Cut out the core and discard it.
- Chop/Crush: Chop tomatoes into desired sizes or crush them for sauce.
Canning Process
- Sterilize jars and lids: Wash jars and lids in hot soapy water and rinse thoroughly. Place jars upside down in a boiling water bath for 10 minutes.
- Fill jars: Fill hot, sterilized jars with prepared tomatoes, leaving 1-inch headspace at the top.
- Add boiling water: Pour boiling water into jars to fill the remaining headspace.
- Wipe rims: Wipe jar rims with a clean cloth to remove any food residue.
- Place lids and rings: Place lids on jars and screw on rings finger-tight.
- Process in pressure canner: Place a canning rack in the bottom of the pressure canner, add water according to manufacturer instructions, and place filled jars on the rack. Seal the canner and bring to pressure.
- Process time: Process jars according to recommended times for your altitude. This can vary depending on size and type of tomatoes and whether you are canning whole tomatoes, diced tomatoes, or tomato sauce.
- Cool and check seals: Allow the canner to cool naturally, maintaining pressure for at least 10 minutes after reaching processing time. Once cool, remove jars and check for proper seals.
Important Considerations:
- Altitude: Adjust processing times based on your altitude. Higher altitudes require longer processing times.
- Headspace: Maintaining correct headspace is crucial for safe sealing and preventing spoilage.
- Pressure Gauge: Ensure your pressure gauge is calibrated correctly.
- Safety: Always follow the manufacturer's instructions for your pressure canner.
Storing and Using Canned Tomatoes
Store canned tomatoes in a cool, dark place for up to a year. Once opened, refrigerate and use within a week. Enjoy them in salads, soups, sauces, stews, and more!
Tips for Success
- Use fresh, ripe tomatoes: This will ensure a flavorful and vibrant product.
- Add seasonings: While not necessary, you can add seasonings like salt, herbs, or spices to the jars before processing.
- Label and date jars: This will help you keep track of your canned tomatoes and ensure freshness.
By following these steps and practicing safe canning techniques, you can enjoy delicious, homemade canned tomatoes for months to come!
