Tomato Canning
This is a favorite time of season. Heirloom tomatoes are ripe and tumbling into my baskets.
Tomato season is like appreciating those first few drops of rain on your face before the storm. Once the storm hits you just want to hide inside until its over. However, we must be brave honor of our work and the work of our beloved plants. The best plan is to have a plan. When the tomatoes start to ripen they come in waves. Naturally, I will have to do several rounds of canning that are spread out between each ripening batch. However, I have seen some preservers pick tomatoes green and then let them ripen on their kitchen counter. From what I've gathered, it worked! For myself I prefer to let them ripen on the vine in the sunshine, gaining as much photosynthetic richness as possible. To each their own.
You can also ask any local farmer to purchase in bulk at a discount and then process all your jars for the winter months in one day or one weekend.
Make it a canning party and invite friends to help with the treat of leaving with their own jar ! (Just don’t invite too many lol)
I want to introduce the process of canning. I will include resources at the end if you so choose to dive deeper. into the canning ins and outs The following are my steps to properly canning tomatoes. To ensure efficacy of the canning process I always follow the Ball Jar handbook for canning. These are professionals who exhaustively repeat the techniques to limit error and keep us canning safely.
Step 1: Prepare Tomatoes
Select ripe tomatoes: Choose tomatoes that are fully ripe and free of blemishes.
Wash thoroughly: Rinse tomatoes under cold running water and remove top with stems.
Step 2: Blanching (2 options)
Boil water: Fill a large pot with water and bring to a boil.
Blanch tomatoes: Carefully drop tomatoes into boiling water for 30-60 seconds, depending on size.
Ice bath: Immediately transfer tomatoes to a bowl of ice water to stop the cooking process.
Peel: Once cool, gently peel off the skins.
Step 2 1/2 : Cook Down
Cooking down is an alternative to blanching. This is the method I use. While both are complete effective, cooking down is way less messy and time consuming.
Large pot: After cutting off the tops of the tomato stems and give the tomato a good squeeze to release the juice. Toss them in the stock pot.
Cook Down: Cook tomatoes down ,stirring frequently, so as not to burn the bottom. Once burned you will have to toss them and start over.
Drain: Once softened, transfer the pulp to a large strainer and let drip until ready to process. Might have to do in batches if yo are doing a large amount.
Peel: Once cool, gently peel off the skins.
Step 3: Using the Electric Tomato Press
Cut tomatoes:
Cut the peeled tomatoes into halves or quarters, depending on the press size.
Feed tomatoes into press:
Place the tomato pieces into the press hopper and operate according to manufacturer's instructions.
Collect tomato puree:
The press will separate the skins and seeds, leaving a smooth tomato puree.
Avoid running the skins and seeds through the machine by themselves as it can damage the mechanisms.
Step 4: Cook Puree Down
Transfer puree to pot.
Cook down, stirring frequently, to avoid scorching ~ 25-35 min depending on desired consistency.
Step 5: Prepare Jars and Add Acid
Clean jars and lids: Thoroughly wash and sterilize canning jars and lids in boiling water.
Add acid: To each clean jar, add the recommended amount of lemon juice or citric acid to ensure proper acidity for safe canning.
Clean jars and lids: Thoroughly wash and sterilize canning jars and lids in boiling water.
Add acid: To each clean jar, add the recommended amount of lemon juice or citric acid to ensure proper acidity for safe canning.
Step 5: Pack Jars
Fill jars:
Fill sterilized jars with the hot tomato puree, leaving about 1/2 inch of headspace at the top.
Remove air bubbles:
Run a clean utensil around the inside of the jar to remove any air bubbles.
Step 6: Seal and Process
Secure lids: Place lids on jars and tighten bands fingertip tight.
Water bath canner: Place jars in a boiling water canner, ensuring they are covered with water.
Processing time: Follow recommended processing time for your altitude based on canning guidelines. (Link: https://www.ballmasonjars.com/canning-preserving-guides.html )
Step 7: Cool and Check Seals
Let cool: Allow jars to cool undisturbed in the canner for the recommended time.
Check seals: Once cool, check that all jars have sealed properly by pressing on the lids; there should be no movement.
Important Considerations:
Follow canning guidelines: Always consult reliable canning instructions and processing times for your specific location and altitude.
Sanitation: Maintain proper hygiene throughout the canning process to prevent contamination.
Storage: Store canned tomatoes in a cool, dark place.
Caution
Canning can be a time consuming process and there are many who are considered “renegade canners” who skirt the rules and cut corners. Sometimes it still works out but when operating in food preservation you are also interacting with bacteria, fermentation, and jars being processed under high pressure. As a scientist I can assure you that eventually you will lose against the natural entities involved in preserving food. These rules are to be followed not only for your safety, but for those who you might gift these precious homemade items too. They are trusting your abilities and judgment.
Resources
Ball Mason Canning and Preserving Guide
https://www.ballmasonjars.com/canning-preserving-guides.html
National Center for Home Food Preservation
https://nchfp.uga.edu/
