In just a few simple steps, learn how to can tomatoes without a pressure cooker step-by-step. While the conventional approach to canning often involves a pressure canner, it’s important to know that you can achieve this without one.
When your garden overflows with more tomatoes than you can savor fresh, or you stumble upon a great deal on fresh produce, the idea of preserving those surplus tomatoes can be enticing.
Home food preservation by canning tomatoes not only captures their peak flavors but also extends their shelf life for later enjoyment.
Preserving Summer’s Bounty
As the summer sun bathes our gardens in warmth and vitality, it gifts us with a bounty of ripe, succulent tomatoes.
There’s something undeniably magical about plucking a vibrant, juicy tomato straight from the vine, its aroma filling the air with promises of delicious meals to come.
But as the season winds down, you may find yourself faced with an abundance of these crimson jewels, far more than you can consume fresh. That’s where canning comes in, transforming your summer harvest into a pantry staple that will brighten your meals all year long.
Recipes Passed Down Through Generations
Canning tomatoes is a time-honored tradition that allows you to capture the essence of summer and preserve it for the months ahead.
While many may associate this process with the use of a pressure cooker, fear not if you don’t have one on hand. Making the process accessible to all, whether you’re a seasoned home canner or a beginner looking to explore the art of preservation.
With just a few basic tools, some ripe tomatoes, and a dash of patience, you’ll soon have jars of ruby-red goodness lining your pantry shelves, ready to infuse your meals with the vibrant taste of summer, no pressure cooker required.
What are the Benefits of Canning Tomatoes?
Canning tomatoes offers several benefits, making it a popular preservation method for home gardeners and cooking enthusiasts. Here are some of the advantages of canning tomatoes:
Preservation of Freshness: Canning tomatoes allows you to capture their peak ripeness and flavor. Canning tomatoes locks their flavors in. This means you can enjoy the taste of sun-ripened tomatoes throughout the year, even during the off-season when fresh tomatoes may be less flavorful.
Reduced Food Waste: Canning is an excellent way to prevent food waste, especially when you have a surplus of tomatoes. It ensures that your excess produce doesn’t go to waste and can be used later when fresh tomatoes are scarce or expensive.
Convenience: Canned tomatoes are convenient to use in a variety of recipes. They eliminate the need for frequent grocery store trips and can be a time-saver when preparing meals.
Cost Savings: Canning your own tomatoes can be more cost-effective in the long run compared to purchasing canned tomatoes from the store, especially if you have access to a home garden or a local source of fresh tomatoes.
Control Over Ingredients: When you can your own tomatoes, you have complete control over the ingredients. You can choose to add or omit salt, sugar, or other additives, allowing you to customize the flavor and nutritional content to your liking.
Health Benefits: Canning tomatoes at home allows you to enjoy the nutritional benefits of tomatoes without the concerns of added preservatives or excess sodium commonly found in store-bought canned products. You can create a healthier, more natural product.
Gift Giving
Home-canned tomatoes make thoughtful and personalized gifts for friends and family. You can share the goodness of your garden with loved ones, and they’ll appreciate the effort you put into preserving a taste of summer.
Overall, canning tomatoes offers a myriad of benefits, from enhancing your meals with the taste of fresh tomatoes year-round to reducing food waste and promoting self-sufficiency. It’s a rewarding and practical skill for any home cook or gardener to learn.
Is it safe to can tomatoes in hot water bath?
Both water bath canning and pressure canning are perfectly acceptable for canning tomatoes safely. There are two methods for canning tomatoes: using a boiling water bath or a pressure canner.
Tomatoes are borderline in terms of acidity for water bath canning. It’s essential to add an acid, typically citric acid or lemon juice, to each jar before canning. This acid helps maintain a safe pH level to prevent the growth of harmful bacteria like botulism. The exact amount of acid required varies depending on the recipe and tomato type, so be sure to follow a trusted canning recipe.
How to Can Tomatoes Without a Pressure Cooker Step-by-Step
Canning tomatoes without a canner is entirely possible using the water bath method. Whether you’re a beginner eager to try your hand at preservation or an experienced home canner looking for an alternative approach, this step-by-step guide will walk you through the process of canning tomatoes safely and efficiently using a water bath.
Ingredients
- Fresh, ripe tomatoes, Roma tomatoes work really well
- Citric acid or bottled lemon juice (for acidification)
- Salt (optional)
Equipment
- Quart or pint-sized canning jars with lids and bands
- Large stockpot or water bath canner with a rack
- Canning funnel
- Jar lifter
- Lid lifter or magnetic lid wand
- Tomato knife or regular kitchen knife
- Large slotted spoon
- Clean kitchen towels and paper towels
Prepare Your Jars
Wash your canning jars, lids, and bands in hot, soapy water. Rinse thoroughly.
Sterilize the jars by submerging them in boiling water for 10 minutes. Keep them in hot (not boiling) water until you’re ready to use them.
Prepare the Tomatoes
Wash and sort your raw tomatoes, discarding any that are overripe, bruised, or spoiled.
Bring a large pot of water to a boil and prepare an ice water bath. Make a small X-shaped slit on the bottom of each tomato.
Blanch the tomatoes by placing them in boiling water for 30 seconds to 1 minute, or until the skins start to peel away.
Quickly transfer the blanched tomatoes to the cold water bath to stop the cooking process.
Peel off the tomato skins, remove the cores, and cut them into the desired size. They can be left whole or cut in half. Using quarter tomatoes and diced is a bit more work, but just fine too. It depends on what recipes you plan on using them in.
Prepare the Canning Liquid
In a separate pot, heat water to a simmer. For each quart-sized jar, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid. This step ensures the proper acidity level for safe canning.
Fill the Jars
Place a canning funnel on top of a jar.
Pack the prepared tomatoes into the jars, leaving about 1/2 inch of headspace at the top.
Add 1/2 teaspoon of salt to each quart jar (optional).
Pour the hot citric acid or lemon juice solution over the tomatoes, leaving the recommended 1/2-inch headspace.
Remove Air Bubbles
Slide a clean spatula or chopstick between the tomatoes and the jar’s inner wall to release trapped air bubbles.
Wipe Jar Rims and Apply Lids
Using a clean, damp cloth or paper towel, wipe the jar rims to remove any residue.
Place a sterilized lid on each jar and secure it with a band, tightening until it’s fingertip-tight (not too tight).
It’s Time for the Canning Process
Process in a Water Bath Canner
Place a rack in your large stockpot or water bath canner.
Arrange the filled jars on the rack, making sure they are not touching.
Add enough hot water to the canner to cover the jars by at least 1-2 inches.
Bring to a Boil and Process
Cover the canner and bring the water to a rolling boil.
Once boiling, start the timer for the recommended processing time, usually about 40-45 minutes for quarts or 35-40 minutes for pints. Adjust for altitude as needed.
Remove and Cool
Turn off the heat and carefully remove the hot jars from the canner using a jar lifter.
Place the jars on a clean towel or cooling rack to cool. Leave them undisturbed for 12-24 hours.
Check Seals and Store
After cooling, check the jars for sealed lids. The lids should be concave and not move when pressed in the center.
Any unsealed jars should be refrigerated and consumed within a few days.
Label the sealed jars with the date and store them in a cool, dark, and dry place.
You’ve successfully canned tomatoes using the water bath method. Your homemade canned tomatoes are now ready to brighten your meals throughout the year.
How to Can Tomatoes Recipe Card
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How long do you can tomatoes in a water bath?
When canning tomatoes in a water bath, the processing time can vary depending on factors such as the type of tomatoes (whole, crushed, or diced) and your altitude.
However, as a general guideline, here’s the recommended processing time for canning tomatoes in a water bath:
Whole or Halved Tomatoes: Process these in a water bath for about 85 to 90 minutes if you’re using quart-sized jars. For pint-sized jars, the processing time is typically around 40 to 45 minutes. Remember that these times may need to be adjusted slightly based on your altitude, so it’s a good idea to consult a trusted canning resource or the USDA guidelines for specific altitude adjustments.
Crushed or Diced Tomatoes: If you’re canning crushed or diced tomatoes, the processing time is typically a bit shorter. For quart-sized jars, it’s approximately 35 to 45 minutes, and for pint-sized jars, it’s about 35 minutes.
It’s crucial to note that these are general guidelines, and you should always consult a reliable canning recipe or the USDA’s guidelines for canning tomatoes for your specific circumstances.
Additionally, altitude can affect the processing time, so you may need to adjust it based on your location. Proper processing time is essential to ensure the safety and shelf stability of your canned tomatoes. Always follow trusted canning instructions to prevent spoilage or foodborne illnesses.
Recipe Tips for Success for Canning Tomatoes
The recipe card has a classic recipe for canning whole tomatoes using the water bath method. This recipe yields approximately 7 quart-sized jars of canned tomatoes.
Use tomatoes at their peak ripeness for the best flavor and texture.
Work in batches when blanching tomatoes for easier peeling.
Maintain proper acidity by using bottled lemon juice or citric acid.
Ensure all equipment and jars are clean and sterilized before use.
Be careful not to over-tighten the jar bands; they should be fingertip-tight to allow air to escape during processing.
Check your altitude and adjust processing time if necessary; consult a trusted canning resource for guidance on altitude adjustments.
Store your canned tomatoes in a cool, dark, and dry place for the best quality and shelf life.
Can I use white vinegar for canning tomatoes?
While white vinegar is commonly used for various culinary purposes, it is not recommended for canning tomatoes.
It not only gives an off taste, but the acidity level of white vinegar is not consistent or strong enough to ensure the safety of canned tomatoes. Tomatoes are borderline when it comes to acidity, and for safe canning, it’s crucial to maintain a proper pH level to prevent the growth of harmful bacteria like botulism.
Do I have to peel the tomatoes before canning?
Peeling tomatoes before canning is not always required, but it’s a common practice for several reasons:
The skin harbors bacteria and it can be hard to get them clean. Therefore, it is recommended that you peel them.
Tomato skins can become tough and unappetizing when canned. Removing the skins can result in a smoother and more enjoyable texture in your canned tomatoes.
Peeled tomatoes look more visually appealing in canned products like whole or diced tomatoes.
Some people find that removing the skins improves the overall flavor of canned tomatoes.
However, whether you peel your tomatoes or not is a matter of personal preference and the specific recipe you’re following. Here are some guidelines:
Whole or Halved Tomatoes:
For recipes where you’re canning whole or halved tomatoes, peeling is often recommended because it enhances the appearance and texture of the final product.
Crushed or Diced Tomatoes:
If you’re canning tomatoes to make sauces, crushed tomatoes, or diced tomatoes, you may choose to leave the skins on. The skins can break down during the cooking process, and some people like the added texture and flavor they provide.
If you decide to peel your tomatoes, blanching them in boiling water and then transferring them to an ice water bath is an effective method to make peeling easier. Simply make a small X-shaped slit on the bottom of each tomato, blanch for 30 seconds to 1 minute, and then peel the skins when they begin to loosen.
Ultimately, whether you peel your tomatoes or not depends on your preferences and the specific recipe you’re following. Just ensure that you follow recommended canning guidelines, including proper acidification and processing times, to ensure the safety and quality of your canned tomatoes.
Turn the Recipe into Tomato Juice
Making your own tomato juice is another great way to preserve this garden bounty. You can use quart jars or even a pint jar for this recipe too.
Wash the tomatoes, blanch them and peel them just like the recipe below.
Prepare the Canning Liquid by heating enough water to cover your tomatoes to a simmer. For each quart-sized jar, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid and 1 teaspoon of canning salt (if using). Stir to dissolve.
Make Tomato Puree: Place the peeled tomatoes in a large pot and crush them with a potato masher or a spoon to create a thick tomato puree.
Strain the Tomato Juice: Place a fine-mesh strainer or several layers of cheesecloth over a large bowl or pot. Pour the tomato puree through the strainer to separate the juice from the seeds and pulp. Use a spoon to press down on the solids to extract as much juice as possible.
How to Can Tomatoes Without a Pressure Cooker Step-by-Step
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Kitchen Essentials
Ingredients
- 14-16 Pounds Tomatoes fresh, ripe tomatoes
- 7 Tablespoons Lemon Juice bottled lemon juice or 1 ¾ teaspoons of citric acid
- 7 Teaspoons Canning Salt optional
- Water
Instructions
- Prepare Your Mason Jars: Wash, rinse, and sterilize your canning jars by submerging them in boiling water for 10 minutes. Keep them in hot (not boiling) water until ready to use.
- Prepare the Tomatoes: Wash the tomatoes and make a small X-shaped slit on the bottom of each one. Blanch the tomatoes in boiling water for about 30 seconds to 1 minute until the skins start to peel away. Transfer them to an ice water bath to stop the cooking process. Peel off the tomato skins, remove the cores, and set aside.
- Prepare the Canning Liquid: In a separate pot, heat enough water to cover your tomatoes to a simmer. For each quart-sized jar, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid and 1 teaspoon of canning salt (if using). Stir to dissolve.
- Fill the Jars: Place a canning funnel on top of a jar. Pack the peeled tomatoes into the jars, leaving about 1/2-inch headspace at the top. Pour the hot lemon juice or citric acid solution over the tomatoes, ensuring the recommended 1/2-inch headspace.
- Remove Air Bubbles: Slide a clean spatula or chopstick between the tomatoes and the jar’s inner wall to release trapped air bubbles.
- Wipe Jar Rims and Apply Lids: Using a clean, damp cloth or paper towel, wipe the jar rims to remove any residue. Place a sterilized lid on each jar and secure it with a band, tightening it until it’s fingertip-tight.
- Process in a Water Bath Canner: Place a rack in your large stockpot or water bath canner. Arrange the filled jars on the rack, ensuring they are not touching. Add enough hot water to the canner to cover the jars by at least 1-2 inches.
- Bring to a Boil and Process: Cover the canner and bring the water to a rolling boil. Once boiling, start the timer for 40-45 minutes (adjust for altitude if necessary). Maintain a gentle boil throughout the processing time.
- Remove and Cool: Turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a clean towel or cooling rack to cool. Leave them undisturbed for 12-24 hours.
- Check Seals and Store: After cooling, check the jars for sealed lids. The lids should be concave and not move when pressed in the center. Any unsealed jars should be refrigerated and consumed within a few days. Label the sealed jars with the date and store them in a cool, dark, and dry place.
Your Own Private Notes
Notes
- 7 quart-sized canning jars with lids and bands
- Large stockpot or water bath canner with a rack
- Canning funnel
- Jar lifter
- Lid lifter or magnetic lid wand
- Tomato knife or regular kitchen knife
- Large slotted spoon
- Clean kitchen towels and paper towels
- Use tomatoes at their peak ripeness for the best flavor and texture.
- Work in batches when blanching tomatoes for easier peeling.
- Maintain proper acidity by using bottled lemon juice or citric acid.
- Ensure all equipment and jars are clean and sterilized before use.
- Be careful not to over-tighten the jar bands; they should be fingertip-tight to allow air to escape during processing.
- Check your altitude and adjust processing time if necessary; consult a trusted canning resource for guidance on altitude adjustments.
- Store your canned tomatoes in a cool, dark, and dry place for the best quality and shelf life.
