Canning Tomatoes with a Pressure Cooker: A Quick and Easy Guide
Canning tomatoes with a pressure cooker is a fantastic way to preserve the summer's bounty and enjoy delicious, homemade tomato products year-round. This method is incredibly fast and efficient, and it ensures safe and long-lasting preservation.
Why Pressure Canning?
Pressure canning is the preferred method for preserving tomatoes because it reaches higher temperatures than boiling water bath canning. This high temperature eliminates harmful bacteria and creates a safe environment for long-term storage.
Here's a breakdown of the benefits:
- Faster: Pressure canning drastically reduces processing time compared to traditional methods.
- Safer: The high pressure ensures a safe environment for canning, eliminating potential contamination.
- More Consistent: The controlled environment of a pressure cooker results in a more consistent product.
What You'll Need
Before you begin, gather the following equipment and ingredients:
Equipment:
- Pressure cooker with a dial gauge or weighted gauge
- Jar lifter
- Canning tongs
- Large pot for blanching tomatoes
- Wide-mouth canning jars (pint or quart size)
- New, flat lids and bands
- Kitchen towels
- Measuring cups and spoons
- Ladle
Ingredients:
- Ripe tomatoes (choose firm, blemish-free tomatoes)
- Water
- Salt (optional, for flavor)
- Sugar (optional, for sweetness)
- Lemon juice or citric acid (optional, to enhance acidity)
Steps for Pressure Canning Tomatoes
Follow these steps for successful pressure canning:
1. Prepare the Tomatoes
- Wash and Core: Wash the tomatoes thoroughly and remove the cores.
- Blanch: Blanch the tomatoes in boiling water for 1-2 minutes. This loosens the skins and makes them easier to peel.
- Peel: Immediately transfer the blanched tomatoes to an ice bath. The cold water will stop the cooking process and make peeling easier. Peel off the skins.
- Chop or Crush: Chop the tomatoes into desired sizes or crush them for sauces.
2. Prepare the Jars
- Sterilize: Wash the canning jars, lids, and bands thoroughly with hot soapy water. Sterilize the jars by boiling them in a pot of water for 10 minutes.
- Heat Lids: Place the lids in a separate pot of hot water. Do not boil them.
3. Pack the Jars
- Pack Hot: Fill the hot, sterilized jars with the chopped or crushed tomatoes, leaving about 1/2 inch of headspace.
- Add Acid: Add lemon juice or citric acid to ensure proper acidity. This is essential for safety and helps prevent spoilage.
- De-air: Use a spoon or chopstick to remove air bubbles from the jars.
4. Process in the Pressure Cooker
- Add Water: Add enough water to the pressure cooker to cover the bottom of the canner by at least 1 inch.
- Rack: Place a rack in the bottom of the pressure cooker to prevent the jars from touching the bottom.
- Load Jars: Carefully place the filled jars in the pressure cooker, ensuring they are not touching each other.
- Secure Lid: Secure the pressure cooker lid tightly.
- Heat: Bring the pressure cooker to a boil.
- Maintain Pressure: Once the pressure cooker reaches the required pressure, maintain it for the designated processing time (see chart below).
Processing Time Chart:
| Jar Size | Altitude (ft) | Processing Time (minutes) |
|---|---|---|
| Pint | 0-1000 | 40 |
| Pint | 1001-2000 | 45 |
| Pint | 2001-3000 | 50 |
| Quart | 0-1000 | 55 |
| Quart | 1001-2000 | 60 |
| Quart | 2001-3000 | 65 |
- Natural Release: After the processing time is complete, turn off the heat and allow the pressure to naturally release for 10-15 minutes.
- Quick Release: After the natural release, carefully release the remaining pressure by using the quick release valve.
- Remove Jars: Remove the jars from the pressure cooker and let them cool completely.
5. Seal and Store
- Check Seals: As the jars cool, you should hear a "popping" sound as the lids seal.
- Wipe and Store: Wipe the jars clean and store them in a cool, dark, and dry place.
Enjoy Your Homemade Tomatoes!
You now have a pantry full of delicious, homemade tomatoes that you can use in soups, sauces, salsas, and more!
Tips for Success
- Follow the Recipe: Always follow a trusted recipe and ensure your jars are properly sterilized and processed.
- Use Fresh, High-Quality Ingredients: Start with the best tomatoes you can find for the best results.
- Adjust Acidity: Add enough lemon juice or citric acid to maintain proper acidity. This ensures safety and helps prevent spoilage.
- Label and Date: Label your jars with the contents and date of canning for easy identification.
Pressure canning tomatoes is a rewarding and efficient method for preserving your harvest. Follow these guidelines for a safe and delicious experience!
