When canning tomatoes is the preperation the same as when you freeze them?

Question

We have always grown our own tomatoes and we store them in the freezer but this year due to a lack of freezer space I have decided to can them instead...but I am not sure how to go about it. Tips?

Answer 1

It's very different than just sticking them in your freezer...and better.  And canned tomatoes do NOT have any special syrup.

You should definitely search for "canning tomatoes" on the web, but the basics are this:

You need to get some special glass canning jars with lids.  Boil water in a big (BIG) pot and put the glass jars and lids in there for several minutes to sterilize them.

In the meantime, prepare your tomatoes.  Most people say you should blanch them by dipping them into boiling hot water (not the sterilizing water though) so that the skin blisters, then just pull the skin off.  You can cut them up if you like, but you can also leave them whole.  

After the jars have boiled, take them out and let them cool a bit.  Then stuff them with tomatoes to about 1/4 inch to the top.  Some people also like to add lemon juice to increase the acidity to kill any bacteria or add salt or herbs for flavor...but that is optional.

Once the jars are filled, s***w the lids on tight, but not too tight.  Put all the packed jars back into the water "bath" and return to a boil.  Cooking times differ (look it up), but basically you leave the whole thing on high for a long time.  

Doing this not only cooks the tomatoes, it forces out air/some liquid from the jar and kills all germs inside the jar.  Once it's done, take them out and set them on the counter to cool.

You will notice that as it cools, the pressure inside the jar greatly decreases and the force will suck the lid down tight to form a seal.  So long as the lid is concave, and not "out", you'll know that you were successful.  You have canned tomatoes that will keep for up to two years.

Answer 2

I've been canning for many years and the best thing you can do is to buy a Ball Blue Book of Canning. You should be able to find it at WalMart.

Of course you can learn online.

There are some good & not so good sites about canning.

The best is  The National Center for Home Food Preservation, the link is below.

http://www.uga.edu/nchfp/index.html

While canning at home make sure you have everything ready before you fill your jars. Follow the recipe given exactly.

Answer 3

You need to get some canning jars & lids. While cooking tomatoes sterilize jars in boiling water for 15 minutes, drain. fill HOT jars with HOT tomatoes & seal. Place sealed jars in a pot of boiling water & boil for 45 mins. remove from water & let stand at room temp jars will seal.

Answer 4

How to Can Tomatoes

About.com - Stay-at-Home Parents

Have your jars prepared by washing with hot soapy water or by putting them in the dishwasher. To insure safe acidity, add two TBLS of bottled lemon juice or 1/2 tsp of citric acid per quart of tomatoes. (I use the bottled lemon juice) For pints, use one TBLS bottled lemon juice or 1/4 tsp citric acid. Add 1 tsp of salt per quart, or 1/2 tsp of salt per pint. Now your jars are ready for your prepared cooked tomatoes.

Prepare your tomatoes by peeling them. To do this you bring water to a boil, drop your tomatoes in the boiling water for about 30 seconds or until you see the skin starting to want to peel. Remove them and place them in cold water. Peel them, core them and then just kind of slice them into chunks into a pot. You can do a bunch of these at a time. Just keep peeling tomatoes and adding to your pot.

When you have all the tomatoes in your pot that you want to can bring them to a boil and boil for about 5 minutes. Spoon out into your jars leaving 1/2 inch headspace. Cover with seal and s***w top lid. Be sure that the rim around the edges of the jars are clean with like a wet paper towel.(I also heat my seals in a pot of water to help them seal better before putting them on the jar).

Process in a canner or whatever pot you want to by covering the jars with as much water as possible but not above the ring and cook for about 40-50 minutes. This all depends on the altitude that you are at but you should be safe with this amount of time. Remove jars and pray that they seal! Be sure to give the rings a final check to ensure that they are tight. Give them time. I usually don't have any problem with them sealing. I cover them with a rag to let them cool off slowly, not necessary though. If you have some that don't seal after they are completely cooled down, remove the lids, clean the top of the jar and clean the lid, heat the lid again, put it back on the jar and close and then process for a short time. Just long enough to get the inside of the jars good and hot and bubbling a little. Remove. It should seal. Sometimes you may get a bad seal and have to use another seal top. Sealing may take up to 4 hrs or so depending on the temp in your home.

Good luck. I hope that you give it a try and it works great for you. It's really handy having them around. It's work but once you get the hang of it, it's easy! - Charlotte  

Answer 5

put the tomatoes in the can, suck the air out, boil the jar/can thing.

Answer 6

i don't think you can do that because canned tomatoes have a speacial syrup chemoical , that preserves them and thats what you need ? now where to get that syrup , i have no idea. i think you caould always ask a person at a supermarket to see if he has something to preserve fruits , vegtables.