Tomatoes are a popular garden plant in the US, packed with nutrition. Canning tomatoes requires acidification, skin removal, and proper storage techniques to reduce bacterial contamination. Inspect jars individually to ensure proper sealing.
The tomato is one of the most popular garden plants grown in the United States. In addition to being delicious to eat, tomatoes are packed with nutrition. For example, tomatoes contain vitamin C and lycopene, two powerful antioxidants. Although tomatoes are usually a summer crop, many gardeners and cooks look forward to being able to keep them year-round.
Learning how to canning tomatoes isn’t difficult, but it does require a basic understanding of the canning process. Primarily, the purpose of storing tomatoes is to reduce the risk of bacterial contamination. In their natural state, tomatoes have a very high water content, which can promote the growth of bacteria, yeast and mold. However, using proper storage techniques, tomatoes can be preserved by forming a vacuum seal to protect the food from air and microorganisms.
For optimal color and flavor, the best time to store tomatoes is within 12 hours of being picked from the garden. It’s also important to choose disease-free tomatoes, although small irregularities can be trimmed away with a paring knife. You’ll get the best texture and quality if you choose tomatoes that are firm and have been allowed to ripen on the vine. Of course, before you can tomatoes, you’ll want to wash them gently in cold running water to remove any surface dirt or debris.
Before you start canning tomatoes, you need to prepare some other preparations. For example, acidification is required, both with whole and chopped tomatoes. Typically, two tablespoons (29.57 milliliters) of lemon juice should be added for every liter (0.95 litres) of tomato product you can can. This will ensure the correct pH of the product and prevent bacterial growth. Lemon juice can be added to the jars before filling with the tomato product.
You’ll also need to remove the skins before you start storing tomatoes. To do this, dip each tomato in boiling water for a few moments. Once the skin has cracked, remove the tomato and quickly immerse it in cold water. This will allow the skin to slide off easily. You can then cut each tomato in half or just leave them whole. Many people decide they can whole tomatoes since they can be easily cut or mashed after opening.
Next, the tomatoes are placed in a large saucepan or Dutch oven. Add enough tomato juice to the pan to just cover the tomatoes and bring to a boil. After five minutes, quickly fill the jars with the tomato product, leaving a half-inch (12.7 millimeter) gap at the top. Using mitts or oven mitts, place the jars in a canning bath (boiling water container) and cover each with a lid. Note that the screw rings are added during cooling if used at all.
Process the jars in a water bath for 80-90 minutes. After processing, the jars are removed from the water bath and allowed to cool on a protected surface. Most boiling water gunships feature a pull-out rack to make this task easier. During the cooling phase, you may hear a series of “pops”, which indicate that the jars have formed a vacuum seal. Once sealed, you can add the screw rings to the jars if desired.
Whenever you can tomatoes, you need to remember to inspect each jar individually to make sure they’ve been sealed properly. You’ll be able to tell by running your fingers across the top of the lid. If it’s smooth, it’s sealed; if there’s still a bump on the lid, it’s not. In the latter case, the product should be used immediately or reprocessed.
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