How To Can - How To Can Tomatoes

How To Can Tomatoes

Before going to the tutorial, here is a list of some things you will need for the canning process.

1. Boiling Canner

2. Pressurized Canner

3. Canning Set

4. 32 oz Mason Jars


 6. If you need extra lids  - extra Wide Mouth Mason Jar Canning Lids

7. If you Need Extra Rings - Wide Mouth mason Jar Rings

How To Can Tomatoes - Here We Go!

Canning tomatoes invokes images of cozy the summer months when we harvested the big, crimson, succulent tomatoes dangling hefty on the plant, while our parents prepped up the old stove and got ready to secure a portion of the harvest for off-season use. The canned tomatoes tasted so good because they were grown organically in rich dirt.

Home gardens which produce heirloom tomatoes should be appreciated by storing the extra produce grown out of them. Home canning is lots of fun, can be a family endeavor and also it is an emergency strategy for potentially challenging days ahead where food shortage is a rising probability. Gather canning jars and canning lids. Sterilize them either by washing in hot water. Either a hot dish washing machine cycle or completely submerge them for 5-10 minutes in boiling water. Keep in mind the jars can be re-used repeatedly, so long as they are not damaged. They just need to be sterilized before each use. However, the lids should be used only once. You will need to keep purchasing those. See this link for good deals on canning lids. Remember, before you begin canning, it is essential to sterilize .

1. Add a couple tablespoons of lemon juice into the jar. This will maintain the tomato acidity. Some people also use white vinegar if lemon juice isn't available. 

2. Add a teaspoon of salt to the jar and place the jar aside while the tomatoes are being prepared. 

3. Wash the tomatoes first in cool water, then place them in boiling water for a duration of 30 seconds so the skin can get soft.

4. Remove the tomatoes from the boiling water with a pot spoon or forceps and dip them into iced water. 

5. Peel the tomato skin off and cut the flesh into chunks. Save the chunks into a separate sterilized pot. 

6. Once all tomatoes are peeled and cut into chunks, boil them and concurrently stir for 6-7 minutes. 

7. After boiling, pour the boiled tomatoes to the mason jars. Save an inch or so of headspace, up to right under the neck of the jar.

8. On the jar's rim, you will place the the seal and screw on the lid using your canning jar wrench. Before tightening the lid, make sure there ar eno air bubbles in the tomato sauce. If ther are any, poke them with the bubble popper. Once all is ready, go ahead the tighten the lid air-tight. 

9. After the mason jar is sealed, wipe it down.

In your a canner you will do the following:

1. Place the jars in a few inches of water. Keeping them covered

2. Boil them for 45 minutes. 

3. Remove the jars carefully from the canner while avoiding bumping them to each other. 

4. Place them aside somewhere where they are not in the way. 

5. After several minutes or a couple hours, the lids should pop, literally they will make the pop sound. 

6. If you notice there are lids which do not pop after a few hours, placed them in the fridge and they must be used within a week or the tomato sauce must be thrown out. 

7. The canned tomatoes with the popped lids are the ones canned successfully. Store them in a cool and dry place. Use them at your convenience. Most mason jars can hold for 18 months. Ideally, you want to use them long before that. 

8. Keep in mind that the quality of the canned tomatoes slowly decreases as time progresses. 

9. Remember it is very important to label your jars.
That is it, yet another way to drastically improve the quality of your country living lifestyle

We recommend food dehydration for longer lasting produce as well.

Food dehydrator 10 tray

And seal then up properly for a much longer shelf life with the vacuum sealer machine


Popular posts from this blog

Five Indications For A Change To The Country Lifestyle

How To Grow Spinach