How To Can Tomatoes
Let me start by telling you that you can can your tomatoes with a hot water canning method but you will find that you will have a much better product if you will process your tomatoes in a pressure canner. If you make things like salsa or tomato sauces with meat you must pressure can your food for safety reasons. If you don't have a pressure canner below are some great ones.
Heirloom Tomatoes Have Some Of The Best Flavor In The World.
I love to plant and grow heirloom tomatoes and I really believe the flavor of the heirloom tomatoes is much better than regular tomatoes. I grow both heirloom regular tomatoes and heirloom cherry tomatoes. There is an heirloom tomato called the black krim that is one of the best tasting tomatoes you will ever eat. I grow this wonderful tomato every year and I can them, make tomato sauce out of them and I make a delightfully delicious green apple tomato pie with them.
Who said that stewed tomatoes have to be boring. Here were going to be kicking these tomatoes up a notch and adding in a delightfully delicious combination of vegetables and spices that is going to have you wondering why you've never had stewed tomatoes like this. This recipe is going to make 12 pints of stewed tomatoes.
You Will Need To Have.
1. Eight Quarts Washed Blanched And Skinned Cored And Chopped Tomatoes.* See Note Below
2. One Cup Fine Chopped Sweet Purple Or Red Sweet Onion.
3. One Cup Fine Chopped Green Bell Pepper.
4. Three Tablespoons Celery Salt.
5. Six Green Cayenne Peppers With Stems Removed And Chopped Fine.
6. One Half Cup Fine Chopped Fresh Rosemary.
7. One Half Cup Fine Chopped Fresh Basil.
Add the above ingredients to a stock pot and bring to a boil stirring often. Let it cook for 12 minutes after it boils. Pack into hot jars being sure to leave about a half inch of space at the top of the jar. Use a plastic knife to stick down in each jar and get the air pockets out of the jars.
Wipe the rims of your jars and then put your lids that have been boiled onto your jars and then crew on your rings and tighten them down. Be sure your jars, lids, and rings have been just boiled.
You will want to cook your pints under pressure for 15 minutes and your quarts for 20 minutes. You will want to be sure to use at least 15 pounds of pressure.
Take your jars out of the pressure canner and set on a towel to cool.
You can increase this recipe as much as you want. I like to heat up a can of stewed tomatoes in winter and to the pot I add a pound of cooked and well washed elbow macaroni noodles. I serve the stewed tomatoes and elbow macaroni noodles over corn bread for a delicious meal. If you click that link you'll find a delicious recipe for corn bread.You need to cook your elbow macaroni noodles and when it is done wash it under hot water before you add it to your stewed tomatoes.
I like the stewed tomatoes with the fresh spices added to them and I think it makes some of the most delicious stewed tomatoes you will ever taste. I grow my own rosemary and basil. I grow the heirloom purple basil that I think is some of the best basil in the world.
* " Your Tomatoes "
You will want to dip your tomatoes in to a quick boiling water bath so you can quickly take their skins off. I core the tomatoes with a sharp knife and then I chop them up. They work perfect in stewed tomatoes this way.
Tomatoes , Garlic , And Basil
Here we are going to be making a delightfully delicious combination that you can use in so many ways. It's perfect for turning into an Italian Tomato Sauce or you can just heat it up and serve it over corn bread for a delicious meal your sure to remember forever.
1. 12 Quarts Blanched , Peeled, Cored And Chopped Tomatoes.
2. 2 Cups Fresh Minced Garlic.
3. 4 Cups Fine Chopped Fresh Basil.
Put all your ingredients into a stock pot and bring to a boil. Let it boil 10 minutes and then remove from the heat. While it's cooking for the 10 minutes stir it often.
Pack into hot jars and then be sure to get out any air and air pockets. Put your lids and rings on and seal your jars. Process under pressure with your pints being processed for 15 minutes and your quarts for 20 minutes. Use 15 pounds of pressure.
Take out of the canner and set on a counter to cool.
You can take this tomatoes , garlic , and basil and heat it up in a stock pot and add a pound of browned hamburger to a quart of the tomatoes, garlic, and basil. Cook a half pound of macaroni noodles and wash them with hot water when done. Add them to the mixture and stir well. Serve over corn bread for a wonderful meal.
A Delicious Marinara Sauce.
You can take a quart or two of the tomatoes, garlic, and basil and add to it to make a delicious marinara sauce. I cook a cup each of sweet onion, green bell pepper, and one fourth cup of carrots and then I cook it until all the vegetables are done and I have one of the best marinara sauces you will ever eat. I put my homemade marinara sauce over pasta and I have a delicious meal you won't soon forget. Add a big garden salad and garlic bread and you have one of the best meals you will ever eat.
Tomato Sauces, Soups, And Stews.
You can make so many wonderful sauces, soups, and stews out of your canned tomatoes. Quite often I'll cook a quart of the tomatoes, garlic, and basil and when it is well cooked I set it off the heat and allow it to cool. Once it's cool I puree it very smooth in a blender and to it I add a quart of half and half cream and mix well. I heat the soup back up to almost boiling and serve it in bowls with a spoon of sour cream in the center of each bowl. I serve grilled cheese sandwiches and crackers with it and it's so delicious. Be sure to click that link and check out the wonderful grilled cheese sandwiches there.
Your Canned Tomato Products.
Once your tomato products are sealed in their jars and canned allow them to cool and then move them to a cool dark place like a pantry with no windows. I always use a black sharpie to write the date I can something and what it is on the jar. Once you use what's in the jar you can wash the writing off the jar.
Here's A Delightful Hub On Tomatoes.
How To Can Tomatoes
You will want to start by putting on a pot of boiling water and drop a few of your tomatoes in at a time. Take them right out and take the skins off and discard the skins. As you peel the tomatoes put the peeled tomatoes into a large stock pot and as you put each batch of tomatoes in mash them up well with a potato masher. If the pot gets to deep you may have to mash your tomatoes up in another pot of bowl and then pour them all in the stock pot.
You can keep going until you have the pot as full as you can get it or until you get all your tomatoes into the pot. Add a teaspoon of ground sea salt and a teaspoon of fresh squeezed lemon juice to the pot for each quart of crushed tomatoes you think are in the pot.
Bring the pot to a boil stirring often and let it boil for 12 minutes. Have your jars, lids, and rings waiting. You should have a canning funnel so you can fill your jars being sure to leave a half inch space at the top. Process your canned tomatoes under pressure with your pints being under pressure for 10 minutes and your quarts for 15 minutes. You should use 15 pounds of pressure. You will have an excellent canned tomato product by doing it this way.
Once your tomatoes have processed in the pressure canner you'll want to take the jars out of the pressure canner with tongs and set them out on a counter or table to allow them to cool. Store any canned vegetables in a cool dark place. I have a large pantry with no windows that stays rather cool.
You do not want to put your canned green beans or any home canned goods where they will freeze. If you live in a house with a root cellular with shelf's this would be the perfect place to put your canned goods.
Keep in mind that canning tomatoes isn't that hard. Just follow the above instructions and you'll end up with perfect canned tomatoes every time you try it.
More Tomato Canning Information
In case you don't know tomatoes are the most canned vegetable in America today. You can if you wish go ahead and crush your tomatoes as I described above or you can can your tomatoes in whole or half's.
Colorful Use Of Heirloom Tomatoes.
You can use the various colors of heirloom tomatoes to make some beautiful jars of canned tomatoes. Various colors of heirloom cherry tomatoes will make beautiful jars of canned tomatoes. If your canning cherry tomatoes try adding fresh sprigs of basil, a little fresh garlic, and a few rings of fresh cut jalapeno peppers in your jars with the cherry tomatoes.
Make Use Of Lemon For Color And Safety Of Your Canned Tomato Product.
For both the safety and appearance of your canned tomatoes add 1 tablespoon of lemon juice to each pint of canned tomatoes and 2 tablespoons to each quart of tomatoes. This will help to keep your tomatoes bacteria free and it will prevent your tomatoes from turning color during their shelf life.
Always Hot Pack Crushed Tomatoes.
Remember that you must always hot pack crushed tomatoes. This means that you should put them in a pot and cook them at boiling for ten minutes before you can your crushed tomatoes.
How Many Tomatoes Will It Take To Fill 7 Quart Jars With Crushed Tomatoes.
You will need 22 pounds of peeled tomatoes to make 7 quarts of crushed tomatoes. You want to remove the tomato skins by dipping the tomatoes in boiling water and then the skins will just slip off.
You can crush the tomatoes in a bowl with a potato masher and then pour them into your stock pot for their hot bath. Which means bringing them to a boil for 10 minutes. You want your canning jars, lids, and rings prepared by boiling them in water before you use them. As your adding the crushed tomatoes to your quart jars first add two tablespoons of lemon juice to each jar. You will want to add one tablespoon to each pint jar. In case you're wondering it takes 14 pounds of tomatoes to make 9 pints of crushed tomatoes.
Head Space In Jars
Always leave a half inch to an inch of head space at the top of your jars when your canning tomato products.
Your Pressure Canner
If you don't have a pressure canner you'll need one. Above you'll find a great selection of pressure canners. And you'll find if you check that the prices above are usually lower than you would pay for a pressure canner in your local area.
Thanks For Reading My Hub Page.
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Theresa Ast from Atlanta, Georgia on July 22, 2012:
Great Hub, great pictures. When I was a stay at home mom, I canned 20-25 quarts of tomatoes every summer. I t always seemed like too much, but there the rest of the year we had lasagne, spaghetti, swiss steak, goulash, homemade vegetable soup, green pepper-beef-tomato-rice casserole. I usually ran out of canned tomatoes. :) Good hub. Sharing.
Thomas Byers (author) from East Coast , United States on May 31, 2012:
I never sleep over 4 hours in any day.
Shyron E Shenko from Texas on May 31, 2012:
Tom, I am amazed that you have the time to write, with all the other things that you do.