Canning Tomatoes Recipe
Overview:
You can rely on this tried and true recipe for canning tomatoes, a tradition passed down through generations. Whether you have just a quart or a bounty of ripe tomatoes, this method ensures preservation without the need for added acids like lemon juice. With a simple teaspoon of canning salt per quart, you’ll achieve perfectly preserved tomatoes every time. This recipe has stood the test of time, with decades of success and safety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 1-15 quarts
- Calories: 0
Ingredients:
- Tomatoes
- Canning salt
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | Dip tomatoes in boiling water for about 30 seconds. | 0:00:20 |
| 2 | Immediately transfer tomatoes to ice water bath to cool. | 0:00:40 |
| 3 | Drain cooled tomatoes, removing skins and cores. | 0:01:00 |
| 4 | Cut tomatoes in halves or quarters, depending on size. | 0:01:20 |
| 5 | Pack prepared tomatoes tightly into canning jars. | 0:01:40 |
| 6 | Add one teaspoon of canning salt to each quart jar. | 0:02:00 |
| 7 | Place jars in water bath and process for 30 minutes to ensure proper preservation. | 0:02:20 |
| 8 | Allow jars to cool before handling. | 0:02:40 |
Detailed Instructions:
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Preparation: Start by bringing a pot of water to a boil. Meanwhile, prepare an ice water bath in your sink.
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Blanching: Once the water is boiling, carefully place the tomatoes in the pot, allowing them to blanch for about 30 seconds. This process will help loosen the skins for easy removal.
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Cooling: Quickly transfer the blanched tomatoes to the ice water bath. This rapid cooling halts the cooking process and makes it easier to handle the tomatoes.
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Skinning and Coring: After the tomatoes have cooled, drain them and proceed to remove the skins and cores. The blanching should have made this step effortless.
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Cutting: Depending on the size of the tomatoes, cut them into halves or quarters. This step ensures they fit nicely into the canning jars.
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Packing: Take your prepared canning jars and tightly pack them with the cut tomatoes. You want to maximize the amount of tomatoes in each jar for efficient preservation.
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Salting: For each quart jar, add one teaspoon of canning salt. This not only enhances the flavor but also aids in preservation.
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Processing: Carefully place the filled jars into a water bath canner. Process the jars for 30 minutes to ensure they are adequately preserved.
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Cooling: Once the processing time is up, carefully remove the jars from the water bath and allow them to cool completely before handling. This step is crucial for sealing and safety.
Notes:
- This recipe follows the cold pack method, a safe and reliable technique for canning tomatoes.
- While some recipes may call for added acids like lemon juice, this recipe relies solely on canning salt for preservation.
- With over 40 years of successful use, you can trust that this recipe is both tested and proven.
- Enjoy the taste of summer tomatoes all year round with this simple and reliable canning method! 🍅
