Can Your Way to Delicious: A Guide to Canning Tomatoes in a Pressure Canner
Summer is in full swing, and your garden is bursting with juicy tomatoes. But what to do with an abundance of these delicious fruits? Canning them is a great way to preserve their flavor and freshness for months to come. And while you can use a water bath canner for tomatoes, a pressure canner is the preferred method for ensuring safety and preventing spoilage.
Why Use a Pressure Canner for Tomatoes?
Pressure canning is the only safe way to can tomatoes for long-term storage because it reaches a higher temperature than water bath canning. This higher temperature destroys botulism spores, a dangerous bacteria that can cause severe food poisoning.
Getting Started: Essential Supplies
Before you dive into canning, make sure you have the following:
- Pressure Canner: Choose a canner that's the right size for your needs and has a pressure gauge and a vent/weight.
- Jar Lifter: A jar lifter is essential for safely moving hot jars.
- Jar Wrench: Used for tightening lids securely.
- Wide-Mouth Canning Jars: Use jars specifically designed for canning, and make sure they are in good condition, free of chips or cracks.
- New Lids: Use only new lids with sealing compound; reuse is not recommended.
- Canning Funnel: Helps to avoid spills and messes when filling jars.
- Measuring Cups and Spoons: For precise measurements.
- Ladle: For transferring hot tomato mixture into jars.
- Clean Kitchen Towels: For drying jars and wiping spills.
Choosing Your Tomatoes
- Ripe but Firm: Select tomatoes that are fully ripe but still firm. Avoid overripe or soft tomatoes.
- Variety is Key: Choose a variety that you enjoy eating, whether it's Roma, heirloom, or something else.
- Size Matters: While you can use tomatoes of different sizes, you may want to cut larger ones into smaller pieces for easier packing in jars.
Preparing Your Tomatoes
- Wash: Thoroughly wash the tomatoes under cold running water to remove dirt and debris.
- Blanch: Blanching the tomatoes helps to loosen their skins. Submerge them in boiling water for 1-2 minutes, then immediately transfer to an ice bath to stop the cooking process.
- Peel: After blanching, the skins should easily slip off.
- Core: Remove the core of each tomato.
- Chop: Cut the tomatoes into desired sizes for packing in jars.
Preparing the Jars and Lids:
- Wash: Wash the jars and lids in hot soapy water.
- Sterilize: Sterilize the jars and lids by boiling them in water for 10 minutes.
- Dry: Remove the jars and lids from the boiling water and let them air dry completely.
Canning Your Tomatoes:
- Prepare the Filling: Fill the jars with the chopped tomatoes, leaving about 1/2 inch headspace.
- Add Acid: Adding acid, such as lemon juice or citric acid, is crucial for maintaining the proper acidity levels for safe canning. Add 1 tablespoon of lemon juice or 1/2 teaspoon of citric acid to each pint jar, or 2 tablespoons of lemon juice or 1 teaspoon of citric acid to each quart jar.
- Remove Air Bubbles: Carefully run a non-metallic utensil, such as a butter knife or chopstick, around the inside of the jar to remove any air bubbles.
- Wipe Rims: Wipe the jar rims clean with a clean, damp cloth to ensure a good seal.
- Attach Lids: Place the lids on the jars and tighten the bands securely, but not too tight.
- Process in Pressure Canner: Follow the specific instructions for your pressure canner. You will need to process the jars for a specific amount of time, depending on your elevation. Consult a reputable canning guide for processing times for your area.
- Let Cool: After processing, allow the pressure canner to cool naturally. Do not lift the lid until the pressure drops to zero.
- Inspect Seals: After the canner has cooled, remove the jars and check the lids for a proper seal. The lids should be slightly indented.
Storing and Enjoying Your Canned Tomatoes
- Cool: Once the jars are cool, you can store them in a cool, dark, and dry place.
- Label: Label the jars with the date of canning.
- Enjoy: Your canned tomatoes are ready to use in sauces, soups, stews, and more!
Important Notes:
- Safety First: Always follow tested and reliable canning recipes and instructions from reputable sources like the USDA's National Center for Home Food Preservation.
- Elevation Matters: The processing times in pressure canners are adjusted based on your elevation. Consult a canning guide for the proper processing time for your area.
- Pressure Gauge Calibration: Ensure your pressure canner's gauge is calibrated regularly to ensure accurate pressure readings.
Canning tomatoes in a pressure canner is a rewarding experience that allows you to enjoy the fresh flavors of summer year-round. Follow these tips and enjoy the fruits of your labor, safe and delicious!
