Putting up tomatoes, canning them in jars for shelf-stability, is a summer task that can pay off all winter. Whether the tomatoes come from your backyard garden or the local farmers market, the flavor will be fresh and bright in the winter and the sense of satisfaction will be enormous.
Start with 25 pounds — a box — to make the most of the time and mess that will come.
Select tomatoes that are ripe or slightly underripe. Any tomato can be canned, but meaty types like Brandywine, Beefsteak and Big Red, as well as Roma varieties are a better choice. Avoid grape or cherry tomatoes, as they are challenging to peel.
Do not use overripe tomatoes or those with bruises or black spots.
Adjusting tomatoes’ pH is critical for safe preserving and is accomplished by adding the USDA and National Center for Home Food Preservation standard quantity of bottled lemon juice or citric acid, which is a more economical option and is available at grocery and hardware stores. Add nothing else to the jars, or risk altering the pH and making the product unsafe.
Process in pint or quart jars, or a combination of the two, selecting a size that makes the most sense for you. Pints easily fit in most 8-quart stockpots, but a canner is necessary for processing quarts. One quart (32 ounces) of crushed tomatoes will stand in for a 28-ounce grocery store can in any recipe.
A note on yields: The yield on canning can vary, depending on the variety of tomato, cooking time and other factors.
Equipment: One 8-quart stainless steel or other nonreactive pot, a canner or another very large pot in which the jars can sit upright on a rack and still be submerged, a jar-lifter, a cooler (at least 15-quart capacity) filled with ice water, 2 large bowls, a canning funnel, 7 to 8 quart or 14 to 16 pint canning jars, as well as corresponding rings and lids.
The jars can be stored in a cool, dark place for up to 18 months.
Canning supplies are available at hardware stores, groceries and online.
From food writer Cathy Barrow.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 56-64 (makes 7 to 8 quart jars or 15 to 16 pint jars)
Directions
Step 1
Set up for water-bath canning (review water-bath canning procedures in the Related Recipe, link above). Fill the largest bowl in your kitchen or a 15-quart capacity cooler with ice water.
Step 2
Set up 2 large bowls: One for the tomato cores, peels and seeds and the other for the crushed tomatoes.
Step 3
Bring a large pot of water to a boil over high heat and reduce the heat so the water is at a steady simmer. Slice an X just through the skin at the bottom of each tomato. Gently slide a few tomatoes at a time into the boiling water for 30 to 60 seconds (depending on the size and ripeness of the tomato).
Step 4
Continue with the remaining tomatoes, letting the water return to a steady simmer between batches and blanching a few tomatoes at a time. The tomatoes will float to the surface at about the same time the peel has loosened. As they bob up, use a slotted spoon to transfer them to the ice bath to stop the cooking.
Step 5
Working over one large bowl, core and remove the peel from the tomatoes. Cut out any bruises or black spots. Halve the tomatoes and, using your fingers, scoop out and discard the seeds and gel. Crush and tear the tomato flesh into the other large bowl.
Step 6
Begin multitasking. When about a quart of torn tomato pieces are in the large bowl, use both hands to smash and squeeze them. As the tomatoes break down, they will separate into a watery soup with larger pieces of pulp. The more the tomatoes are massaged and the solid and watery textures combined at this step, the less likely the contents of the jars will separate into tomatoes and liquid after processing.
Step 7
It is easier to reach the correct consistency by working in smaller batches. When you have about 4 cups of crushed tomatoes in the bowl, add them to an 8-quart or larger nonreactive pot and bring to a boil, breaking down the tomatoes further with a potato masher or strong wooden spoon. Reduce to a strong simmer and continue to hand-crush tomatoes in the large bowl and add them, 4 cups at a time, to the tomatoes in the pot, returning the mixture to a boil between additions. (Keep count of the 4-cup additions and prepare the number of jars needed: 4 cups is equivalent to 1 quart or 2 pints.) When all the tomatoes have been added to the pot, bring the entire batch to a rolling boil for 5 minutes, stirring continually.
Step 8
Ladle the hot crushed tomatoes into the prepared jars, leaving a 1-inch headspace (that is, an inch between the rim/underside of the lid and the food or liquid in the jar). Add 1/2 teaspoon citric acid or 2 tablespoons lemon juice to each quart jar. (Add 1/4 teaspoon citric acid or 1 tablespoon lemon juice to each pint jar.) If using salt, add 1 teaspoon per quart jar or 1/2 teaspoon to each pint jar. Using a chopstick or a similar tool, stir the contents of each jar, releasing any air bubbles. Before sealing the jar, double-check that a 1/2-inch of headspace remains, adding a bit more tomato if needed.
Step 9
Carefully clean the rims and threads of each jar with a damp paper towel. Check the rim with your fingertip dipped in white vinegar: It should be squeaky-clean. Place the lids and rings on the jars and finger-tighten the rings.
Step 10
Process in a boiling water bath for 45 minutes if using quart jars, 35 minutes if using pint jars. If processing both sizes of jars, boil for the full 45 minutes.
Step 11
Let the jars rest in the canner for 10 minutes to help prevent siphoning (when the boiling ingredients bubble up under the lid, breaking the seal). Using a jar-lifter, lift the jars from the canner, keeping them upright, and place on a towel-lined baking sheet. (Do not use kitchen tongs to lift the jars.) Do not move the jars for several hours.
Step 12
When thoroughly cool, remove the rings and test the seal by lifting the jar by the flat lid. If it has not sealed, and only within 24 hours of the original processing, reheat the tomatoes and reprocess as before, including adding more citric acid or lemon juice. If the seal fails after 24 hours, or in the days and months following, discard the tomatoes.
Step 13
Wash and dry the sealed jars, label and date them and store in a dark, cool place for up to 18 months.
Step 14
Altitude Adjusting: Because water boils at lower temperatures at higher altitudes, processing times should be increased to reach a safe temperature. From 1,000 to 2,999 feet above sea level, add 5 minutes. At 3,000 to 5,999 feet above sea level, add 10 minutes. At 6,000 to 7,999 feet above sea level, add 15 minutes. At 8,000 to 10,000 feet above sea level, add 20 minutes.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (based on 1/2 cup)
Calories
32
Fat
1 g
Carbohydrates
7 g
Sodium
9 mg
Protein
2 g
Fiber
2 g
Sugar
5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Cathy Barrow.
Tested by Ann Maloney.
Published August 25, 2020
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnk5a7r7HDZpqrraOdsqV506ikmqyfmsBw