Canning Tomatoes

It’s that time again! Tomato season is in full swing! Fresh, homegrown tomatoes are one of God’s gifts to me. I’m not a pro at preserving them, by any means, but it is a really easy process. It takes a few hours, so it’s good to get your supplies organized and plan for at least a half a day or more depending on how many tomatoes you have.

From our garden (2011)

Submerge tomatoes a few at a time into boiling water. 30 seconds should be plenty of time. There is no need to put them in ice water. Just let them cool a few minutes before removing the peeling.

As you can see, these skins are ready to slide right off. Core them, peel and then put into a saucepan.

Wash jars, bands and lids in hot, soapy water.

Sterilize jars and bands (only wash the rubberized lids).

* Cook the tomatoes until they are bubbly.

* Using a wide mouth funnel, ladle the tomatoes into the jars.

* Using a plastic knife, run down the inside of the jars to remove any air pockets.

* Add a teaspoon each of sugar, salt and lemon juice to the jars after you have ladled in the tomatoes.

* Wipe the rim clean with a paper towel or cloth. Put on a hot lid and a sterilized band.

* Put jars into a hot water bath for 10-15 minutes, or follow the instructions on your recipe.

* Remove jars and put on the counter to cool.

*You will hear a ‘pop’ and that means that the jars have sealed. If the jar doesn’t seal within a few hours, go ahead and refrigerate and use within a few days.