Yes, you absolutely can can tomatoes in a jar, and it's a popular and effective method for preserving the harvest! Canning tomatoes in jars allows you to enjoy their fresh flavor long after the growing season has ended, making them readily available for sauces, stews, and other dishes.
The Art of Canning Tomatoes
Canning is a food preservation technique that involves processing food in sealed jars at high temperatures to destroy microorganisms and enzymes that cause spoilage. When done correctly, it creates an airtight vacuum seal that keeps food safe and extends its shelf life significantly. Tomatoes are a staple for home canners due to their versatility and the abundance of fresh produce during peak season.
Why Choose to Can Tomatoes?
- Year-Round Enjoyment: Preserve the taste of summer tomatoes to use throughout the colder months.
- Cost-Effective: Save money by canning your own tomatoes compared to buying store-bought canned varieties.
- Control Ingredients: Customize your canned tomatoes with preferred spices, herbs, and acidity levels, avoiding unwanted additives.
- Food Safety: When proper techniques are followed, home-canned tomatoes are a safe and healthy addition to your pantry.
Essential Equipment for Canning Tomatoes
To ensure a successful and safe canning experience, having the right tools is paramount. For a batch of approximately 22 pounds of tomatoes, which typically yields a good quantity of canned goods, here's what you'll need:
| Equipment Item | Description |
|---|---|
| Mason Jars (Quart-size) | Six to seven quart-size mason jars are ideal. Always ensure they are clean and free of cracks or chips. These are designed to withstand the heat of canning. |
| Screw Rings | These secure the lids onto the jars during processing. They should be clean and in good condition. |
| New, Unused Lids | It's crucial to use new, unused lids for each canning batch. The sealing compound on the lid is designed for a single use to create a reliable vacuum seal. |
| Boiling-Water Canner or Large Stock Pot | A dedicated boiling-water canner is recommended, but a very large stock pot can also work. It must be deep enough to cover the jars by at least an inch of water. |
| Rack or Kitchen Towel | Place a rack or a clean kitchen towel at the bottom of your canner or stock pot. This prevents jars from resting directly on the heat source, which can cause them to crack, and allows water to circulate evenly around them. |
| Ladle | A heat-proof ladle is essential for safely transferring hot tomato product into jars, minimizing spills and ensuring efficient filling. |
| Jar Lifter (highly recommended) | For safely placing hot jars into the canner and removing them after processing, preventing burns. |
| Canning Funnel (highly recommended) | Helps guide tomato product into jars, keeping jar rims clean for a proper seal. |
| Headspace Tool/Ruler (highly recommended) | To accurately measure headspace (the empty space between the food and the lid), which is critical for proper sealing. |
| Bubble Remover/Non-metallic Utensil (recommended) | To remove air bubbles from jars before sealing, ensuring a better vacuum and preventing floating food. |
The Canning Process: A Brief Overview
The most common method for canning tomatoes at home is the boiling-water bath method due to their natural acidity. Some lower-acid tomato varieties or recipes that include low-acid ingredients may require pressure canning for safety. However, generally, raw-packed or hot-packed tomatoes with added acidity (lemon juice or citric acid) are safe for water bath canning.
Key Steps Include:
- Prepare Tomatoes: Wash, core, peel (if desired), and chop tomatoes.
- Add Acidity: For safety, always add bottled lemon juice or citric acid to each jar of tomatoes. This ensures a safe pH level for water bath canning.
- For Quart Jars: Add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid.
- For Pint Jars: Add 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid.
- Pack Jars: Fill clean, hot jars with your prepared tomatoes, leaving the recommended headspace (usually ½ inch). Remove air bubbles.
- Clean Rims and Seal: Wipe jar rims clean to ensure a good seal. Place new lids on the jars and secure with screw bands.
- Process: Place jars in a boiling-water canner, ensuring they are covered by at least 1-2 inches of water. Bring to a rolling boil and process for the time specified by a reliable canning guide.
- Cool and Check Seals: After processing, carefully remove jars and let them cool undisturbed for 12-24 hours. Check that each lid has sealed (it should be concave and not flex when pressed).
Important Safety Considerations
Canning relies on precise scientific principles to prevent foodborne illness. Always follow tested recipes and guidelines from reputable sources like the National Center for Home Food Preservation (NCHFP) or the USDA Complete Guide to Home Canning. Do not rely on old family recipes that haven't been updated with current safety standards.
Proper canning allows you to store your home-canned tomatoes in a cool, dark place for up to 12-18 months, ready to elevate your culinary creations.
