How to prepare tomatoes for canning?

Question

How to prepare tomatoes for canning?

Answer 1

Piece of p**s.  Tomatoes are slightly acidic, so you don't have to worry about botulism.  Just put them in pickling jars without adding anything; no water, salt or anything else.  Stand jars in water in a pressure cooker.  Heat until pressure is reached.  When it's cool enough to open the pressure cooker, add raw tomatoes to stewed contents of jars to fill to the brim then bring up to pressure again.  Then put seals on the jars, s***w down and check they seal.

Answer 2

I confess, I've never canned much of anything, but I do know this:

You will probably want to can them without skins. This is easily accomplished by pouring boiling water over the tomatoes --or-- immersing them in boiling water for just a few seconds to loosen the skin. Then you can easily peel of the skins with a sharp paring knife before putting them in your prepared canning jars.

Answer 3

Honestly I'm not sure exactly what you are asking..

but here is a website to help you out.

http://www.uga.edu/nchfp/publications/us...

Answer 4

Fill our canning pot with water and get it on the large burner on your stove on high. The water level should be sufficient to completely cover the ball jars plus 2 inches once they are submerged.

Set the smaller pasta pot on the stove and fill with water to ¾ capacity, put on another burner and bring the water to a rolling boil. We will use this pot to sterilize our ball jars & lids as well as to blanch the tomatoes.

Carefully inspect your jars to make sure there are no chips or cracks. If you find chips or cracks, discard them. Inspect your lids to make sure the seal is in tact as well.

Once the small pot is boiling take your previously cleaned ball jars, rings & lids and place them one by one in the boiling water with your spoon or tongs, for a few minutes each to sterilize, then move them carefully to the dish rack for cooling. Once you have completed this, we move to blanching.

We blanch the tomatoes to remove the skin. We will be handling the tomatoes at this point, which we know has an acid content. So if you have sensitive skin, wear latex gloves to protect your hands from the acid during blanching. To blanch, first wash your tomatoes then gently place a whole tomato in simmering water with your slotted spoon. Turn them in the water so all sides are exposed to the heat. After a few seconds, remove and place in a bowl filled with water and ice. After cooling, the skin of the tomato should peel off very easily, so go ahead and remove the skin, use a paring knife for added grip if needed. Be careful as the tomato could still be hot! Repeat until your last tomato is blanched. Then remove the smaller pot from the stove & discard water.

Now remove the green area on the tomato where the stem grew (the pedicel), butterfly the tomato open and remove the seeds. We want tomato flesh, not seeds! I'll explain how to preserve the seeds in a later section. Complete this process for all your tomatoes.

Begin packing your jars, removing air as you pack by pressing down on the tomatoes. For added flavor add a basil leaf or two to some jars. Not all of them because you never know what the recipe will call for. I like to add an extra basil leaf, inserted in between the glass & the tomatoes so I can see which ones I added the basil to. Stop adding tomatoes once you reach the shoulder of the jar. Remember to keep pressing all the air bubbles out as you pack the jar!

By this point, your canning pot should be at a rolling boil. Carefully place the canning rack in the pot to get ready for the tomato jars.

Place the lids on all your jars, making sure they are centered & making contact with the jar's lid, followed by the rings. Tighten the ring until it is only finger-tight.

Place the jars in the canning rack and gently lower them into the water.

The time in the water will depend on the size of your jars, how many & the altitude of your home. My grandfather would let them soak for a few minutes after the bubbles from the jar stopped coming up.

Bring up the cans & let them sit for a few minutes. Then grab them with the oven mitten and move them to a flat surface to sit overnight. **do not tighten the rings, this may damage the seal that was created during canning** Repeat this until you are complete.

The next day, test the jars by looking and feeling on the top of the jar, it should be flexed inward like a shallow bowl. Remove the ring, and try flicking the lid with your fingernail. If it does not come off, success! Label them and store in a cool dry place. If it does come off, reprocess.

Properly canned tomatoes can last up to a year. But mine rarely last that long...eaten well before spring! I can never seem to jar enough!

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Answer 5

Put canning jars in the dish washer to steralise,get big deep cooking pan and add tomatoes diced to your liking,put in wanted spices,I like salt and pepper and bring to a boil for 20 min then put in jars being careful not to get on the edge or top rim or they will go bad. Thats basically it,good luck,next time make salsa or make some now by adding  celantro and jalopinos,its 10 times better salsa than pace.