STEP-BY-STEP procedure for canning tomatoes (Canning and preserving)

Canning tomatoes

Picking out fresh, firm ripe tomatoes will assure the best flavor.

Check all jars for cracks and nicks. Check screw-on band and discard any that are bent or rusty. Always start with new flat lids so you will be assured of a good seal. When you have determined wich jars can be used, fill a kettle with warm water and bring it to a simmer.

Wash jars and rings so that you are tarting with clean equipment.

Wash your tomatoes properly, ensuring that any traces of chemicals are gone.

Peel the tomatoes by dropping them into boiling water for 15 seconds, preparing only enough for one canner load at a time. Count 35 to 40 large tomatoes for one canner load. Core each tomato.

Prepare the tomatoes by leaving it whole, slicing it, or dicing it.

Once your jars have been cleaned, hold them in a pan on top of the stove with 2 to 3 inches of simmering water until they are ready to use.

Place tomatoes in the jar with either a laddle and a funnel or by hand. Add in each jar, 1 teaspoon sugar (optional), 1 teaspoon salt (optional) and 2 tablespoons bottled lemon juice for one quart jar.

When raw packing, make sure the jars are already hot, then add boiling water. Use a funnel to add hot liquid ; this will help to keep the rims of the kars clean.

Always remove air bubbles and clean rims before applying the flat lids. Boil the flat lids for a couple of minutes, then apply them along with the screw bands.

Carefully set jars on a canning rack and slowly lower into simmering water.

If the water does not cover the jars by 2 inches, add simmering water to the kettle. Never pour cold water over the jars, this will cause them to break. Process, boiling gently for 45 minutes.

Using a jar lifter with rubber ends, carefully remove the jars, using a folded cloth under the jar so hot water will not drip on you. Place on a towel or wooden surface to cool.

When the jars are cool, you can remove the ring bands and use them for future canning.

To test for a good seal, press on the lid with your finger. The lid should not move or make a sound.

Always label and date your jars. Place them in a dark, cool place.

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