Canning Tomatoes in a Pressure Canner: A Step-by-Step Guide
Canning tomatoes in a pressure canner is a great way to preserve the delicious flavor of summer's harvest and enjoy them throughout the year. This method ensures safe preservation and long-lasting quality. Here's a detailed guide to help you can tomatoes like a pro:
Before You Begin
- Gather your supplies: You'll need a pressure canner, jars, lids, rings, a jar lifter, a funnel, a wide-mouth canning spoon, a ladle, a measuring cup, a knife, a cutting board, and a large pot for blanching.
- Sterilize your jars and lids: Wash jars and lids in hot, soapy water. Then, place jars in a boiling water bath for 10 minutes and lids in a separate pot of simmering water.
- Prepare your tomatoes: Select ripe, firm tomatoes. Wash them thoroughly and remove any stems or blemishes.
Steps to Can Tomatoes
- Blanch the tomatoes: Bring a large pot of water to a boil. Use a sharp knife to score an "X" on the bottom of each tomato. Dip tomatoes into the boiling water for 30-60 seconds, or until the skins start to peel back. Immediately transfer tomatoes to an ice bath to stop the cooking process.
- Peel and core: Once cooled, slip the skins off the tomatoes and discard them. Cut out the core and any tough areas.
- Cut and pack: Cut the tomatoes into desired sizes (halves, quarters, or chunks) and pack them tightly into hot, sterilized jars. Leave about 1/2 inch headspace at the top of each jar.
- Add juice and salt: Add about 1/4 teaspoon of salt to each quart jar or 1/8 teaspoon to each pint jar. Pour hot tomato juice (or a mixture of tomato juice and water) into the jars, leaving 1/2 inch headspace.
- Process in pressure canner: Wipe the rims of the jars clean. Place the lids and rings on the jars.
- Adjust for altitude: Refer to your pressure canner's instructions for proper processing times based on your altitude.
- Follow processing time: Place the jars in the pressure canner according to the manufacturer's instructions. Add enough water to the canner to cover the jars by 1-2 inches. Secure the canner lid and bring the water to a boil. Once the steam is venting consistently, adjust the weight to the appropriate pressure level (usually 10-15 pounds).
- Process according to time: Start timing the processing time once the pressure reaches the desired level. Maintain the pressure for the recommended time, which is usually 40-45 minutes for pints and 55-60 minutes for quarts.
- Cool and check seals: After processing time is complete, turn off the heat and let the pressure release naturally for about 10 minutes. Then, carefully release the remaining pressure by lifting the weight. Remove the jars from the canner and let them cool completely.
- Inspect seals: Once cooled, check the seals by pressing down on the center of the lid. If the lid pops back up, the seal is not complete and you'll need to re-process the jar.
Tips for Success
- Use ripe tomatoes: Ripe tomatoes are sweeter and more flavorful.
- Avoid over-packing: Leaving enough headspace is crucial for proper processing and seal formation.
- Follow the instructions: Always follow the recommended processing time and pressure levels for safe canning.
- Store properly: Store canned tomatoes in a cool, dark place.
Enjoy!
Once your canned tomatoes are cool and sealed, you'll have a delicious and convenient supply for soups, stews, sauces, and more!
