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Tomatoes – Canning

September 2, 2012

I love it when our garden does well and I can bottle tomatoes to use during the year for spaghetti sauce, chili, soups and anything that requires tomatoes.

Wash tomatoes to remove any garden dirt.

Bring a large pot of water to boiling.  Add whole tomatoes.  Blanch for about 30 seconds.

Remove tomatoes to a sink full of cold water.

Blanching will help remove the skins very easily.  After skinning, remove the core with a knife.

I like to skin all the tomatoes first, and then cut them up.

After washing your jars in the dishwasher, add 2 T. of lemon and 1 tsp. of salt to each jar.

Add diced tomatoes.

Boil the lids in a small pan of water.

1 Canning Tomatoes (1)


Wipe edge of jar with a hot towel.

1 Canning Tomatoes (2)


Place lid on jar.   Secure the ring.

WATER BATH CANNER – Fill half way with water and bring to a boil.  Lower jars into the rack, making sure that the water covers the jars.  Return to a boil, and keep it a boil for 95 minutes.

STEAM CANNER – Fill lower pan with water.  Place jars on rack.  Bring water to a boil and start timing when steam comes out the hole at least 8 inches.  Since there is only a few inches of water in the pan, replace with boiling water as needed.  Steam for 95 minutes.

Place jars on a thick towel to allow them to cool.  Once they are cool, remove the bands, wash the jars and mark with the year.

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