Can Tomatoes?

Can Tomatoes? Everything You Need To Know

Yes, tomatoes can absolutely be canned! Canning tomatoes is a fantastic way to preserve their peak-season flavor and enjoy them throughout the year. It’s a safe process when done correctly, providing a delicious and shelf-stable food source.

The Enduring Appeal of Home-Canned Tomatoes

The practice of canning tomatoes, like other fruits and vegetables, has a rich history rooted in the desire to extend the harvest and ensure a supply of nutritious food during the leaner months. For generations, families have relied on canning as a means of self-sufficiency, food preservation, and a connection to the rhythms of the seasons. Today, with a growing awareness of food waste, local sourcing, and the desire to control the ingredients in our food, canning tomatoes is experiencing a resurgence in popularity.

Why Can Your Own Tomatoes? The Benefits

There are numerous reasons why canning your own tomatoes is a worthwhile endeavor:

• Superior Flavor: Home-canned tomatoes often taste better than store-bought canned varieties. You can select the freshest, ripest tomatoes at their peak flavor.
• Cost Savings: Depending on the source of your tomatoes (garden, farmers market, bulk purchase), you can often save money compared to buying canned tomatoes from the grocery store.
• Control Over Ingredients: You have complete control over the ingredients you add to your canned tomatoes. This allows you to avoid unwanted additives, preservatives, and excess sodium.
• Reduced Waste: Canning allows you to preserve a surplus of tomatoes from your garden or a bountiful harvest, preventing them from going to waste.
• Food Security: Home-canned tomatoes provide a valuable source of shelf-stable food, offering peace of mind during times of uncertainty or when access to fresh produce is limited.
• Satisfaction: There’s a unique sense of satisfaction that comes from preserving your own food, connecting you to a tradition of self-sufficiency and resourcefulness.

Understanding the Canning Process: Hot Water Bath vs. Pressure Canning

The method of canning tomatoes depends on their acidity levels. Tomatoes are borderline acidic and, therefore, require acidification or processing with a pressure canner to ensure safety. Historically, tomatoes were successfully canned without acidification because older varieties were more acidic. However, modern hybrids are often less acidic, increasing the risk of botulism, a potentially fatal form of food poisoning.

• Hot Water Bath Canning: This method is suitable for tomatoes only if you add acid to the jars before processing. This involves immersing sealed jars of acidified tomatoes in boiling water for a specific amount of time. This is adequate to destroy molds, yeasts and enzymes in high-acid foods.
• Pressure Canning: This method utilizes a pressure canner, which creates a high-temperature environment to destroy botulism spores. Pressure canning is essential for low-acid foods like green beans and corn, but it can also be used for tomatoes. It generally results in a shorter processing time.

Essential Equipment for Canning Tomatoes

Before you begin canning, gather the necessary equipment:

• Canning Jars: Use only canning jars specifically designed for home canning. Mason jars are a popular and reliable choice.
• Lids and Bands: Use new lids for each batch of canning. Bands can be reused as long as they are not damaged.
• Canning Rack: This rack fits inside your canning pot and prevents the jars from sitting directly on the bottom, allowing for even heating.
• Jar Lifter: This tool is essential for safely lifting hot jars out of the canner.
• Wide-Mouth Funnel: This funnel helps to prevent spills when filling the jars.
• Ladle: Use a ladle to transfer the tomato mixture into the jars.
• Bubble Remover/Headspace Tool: This tool helps to remove air bubbles from the jars and measure headspace.
• Pressure Canner (if pressure canning): A pressure canner is essential for this method. Ensure it is properly maintained and in good working order.

Step-by-Step Guide to Canning Tomatoes (Hot Water Bath, Acidified)

This guide assumes you are using the hot water bath method and adding acid to your tomatoes. Always follow a tested and approved recipe from a reliable source like the USDA Complete Guide to Home Canning or Ball Blue Book.

1. Prepare the Tomatoes: Wash, core, and peel the tomatoes. This can be done by blanching them in boiling water for 30-60 seconds, then plunging them into ice water. The skins should slip off easily.
2. Prepare the Jars: Wash jars, lids, and bands in hot, soapy water. Rinse well. Sanitize jars by boiling them in water for 10 minutes. Keep the jars hot until ready to use.
3. Acidify the Tomatoes: Add the correct amount of lemon juice, citric acid, or vinegar to each jar, following a tested recipe. For example, the USDA recommends adding 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart jar.
4. Fill the Jars: Ladle the prepared tomatoes into the hot jars, leaving the recommended headspace (typically ½ inch).
5. Remove Air Bubbles: Use a bubble remover tool to gently release any trapped air bubbles.
6. Wipe the Jar Rims: Clean the jar rims with a clean, damp cloth to ensure a good seal.
7. Place Lids and Bands: Place a new lid on each jar and screw on the band until fingertip tight.
8. Process in a Hot Water Bath: Place the jars on the rack in the canner. Add enough hot water to cover the jars by at least 1 inch. Bring the water to a rolling boil and process for the time specified in your recipe, adjusting for altitude.
9. Cool the Jars: Turn off the heat and remove the canner lid. Let the jars sit in the canner for 5 minutes before carefully removing them with a jar lifter and placing them on a towel-lined surface to cool completely.
10. Check the Seals: After the jars have cooled, check the seals by pressing down on the center of the lid. If the lid doesn’t flex, it’s sealed. If it flexes, the jar didn’t seal properly and should be reprocessed with a new lid or refrigerated and used within a few days.
11. Store the Jars: Remove the bands (they can rust if left on) and store the sealed jars in a cool, dark, and dry place.

Common Mistakes to Avoid

• Skipping Acidification: This is the most dangerous mistake. Always acidify tomatoes when using the hot water bath method.
• Not Following a Tested Recipe: Rely on trusted sources like the USDA or Ball Blue Book for canning recipes.
• Improper Headspace: Leaving too little or too much headspace can affect the seal.
• Over-Tightening Bands: Over-tightening the bands can prevent the air from escaping during processing, leading to seal failure.
• Using Damaged Jars or Lids: Inspect jars for cracks or chips, and use only new lids for each batch.
• Not Adjusting for Altitude: Processing times need to be adjusted for altitude. Consult a reliable resource for altitude-specific processing times.

Frequently Asked Questions (FAQs)

Can I use any type of tomato for canning?

While you can technically can any type of tomato, some varieties are better suited for canning than others. Paste tomatoes like Roma and San Marzano are ideal because they have a meaty texture and lower water content. Avoid using tomatoes from dead or frost-killed vines.

What is the purpose of adding lemon juice or citric acid to tomatoes?

Adding lemon juice or citric acid increases the acidity of the tomatoes, ensuring that they are safe to process in a hot water bath. This acidity level prevents the growth of Clostridium botulinum, the bacterium that causes botulism.

How long do home-canned tomatoes last?

When properly canned and stored, home-canned tomatoes can last for at least one year, and potentially longer. However, it is best to use them within 1-2 years for optimal quality.

How do I know if a jar of canned tomatoes has spoiled?

Signs of spoilage include a bulging lid, a broken seal, cloudy liquid, or an off odor when you open the jar. If you notice any of these signs, discard the tomatoes. Never taste food from a jar with a bulging lid!

Can I add other vegetables, like onions or peppers, to my canned tomatoes?

Yes, you can add other vegetables, but it’s crucial to follow a tested recipe that specifies the correct proportions and processing times. Adding low-acid vegetables requires pressure canning to ensure safety.

Do I need to peel my tomatoes before canning them?

Peeling tomatoes is recommended for better texture and appearance, but it’s not strictly required. The skins can become tough during the canning process. Blanching makes peeling easier.

Can I can diced tomatoes instead of whole tomatoes?

Yes, you can can diced tomatoes. Be sure to follow a tested recipe that specifies the correct processing time for diced tomatoes.

What is headspace, and why is it important?

Headspace is the amount of space between the top of the food and the lid of the jar. Proper headspace is essential for creating a vacuum seal. Leaving too little headspace can cause the jar to overflow during processing, while leaving too much can prevent a proper seal.

Can I reuse canning lids?

No, canning lids are designed for single use only. The sealing compound on the lid is only effective once. Bands can be reused as long as they are not damaged.

How do I adjust processing times for altitude?

Processing times must be increased at higher altitudes because water boils at a lower temperature. Consult a reliable canning resource, like the USDA Complete Guide to Home Canning, for altitude-specific processing times.

What’s the difference between crushing and pressing tomatoes when pressure canning?

Crushing refers to lightly breaking up the tomatoes, usually with a potato masher, to release juices. Pressing, on the other hand, involves forcefully extracting juice, which isn’t typically recommended for canning tomatoes due to potential safety concerns related to juice acidity.

I only have a small garden. Is canning still worth it?

Absolutely! Even with a small yield, canning allows you to preserve the freshness and flavor of your homegrown tomatoes and enjoy them later. It’s a rewarding way to connect with your food source, regardless of the scale.

Ready to Level Up Your Cooking? Watch This Now!