Preserving Method: Water Bath Canning
Makes about 2-3/4 lbs tomatoes for each quart jar
( 19 lbs of tomatoes filled 8-quart size jars for me)
You will need
- 2-3/4 lbs tomatoes per quart jar
- ½ tsp c or 2 Tbsp bottled lemon juice to each hot quart jar or ¼ tsp citric acid or 1 Tbsp bottled lemon juice to each hot pint jar
- Salt, 1 tsp salt to each quart jar or 1/2 tsp salt to each pint jar (if desired)
- quart size or pint size canning jars with lids and rings
Equipment you will also need
- jar lifter
- measuring spoons
- air bubble remover
- stock pot
- ladle (this is my favorite ladle because it has 3 pour spouts)
- water bath canner (or stockpot large enough to hold quart jars) or you can get the whole canning kit here
- vinegar to clean rims of the jars
- lid lifter (This kit has just the small utensils if you don’t need the water bath canner)
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PREPARE boiling water canner by filling it half way with water and the heat to medium/high heat. Heat jars in simmering water until ready for use. You don’t need to boil them just get them hot. Wash lids in warm soapy water and rinse and set bands aside.
- Wash the tomatoes really well. Dip in boiling water 30 to 60 seconds. Immediately dip in ice cold water. Slip the skins off. Cut out the core and trim away any green areas. You can leave tomatoes whole or cut into halves or quarters.
- Cut tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.
- Pack hot tomatoes into hot jars to within a 1/2 inch of the top of the jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes.
- Add ½ tsp Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar. Wipe the rim really well. I use vinegar and hot water to clean the rims. Center hot lid on the jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. Work with one jar at a time and be sure to keep the contents and the jars hot as you work. Do not add cold jars to the hot water as this may cause the jars to break.
Process filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, be sure to adjust for your altitude. Once the timer goes off remove the canner lid, turn off the heat and let sit for 5 mins. Remove jars from the canner and place on a towel to cool. Do not sit jars directly on the counter top as this may cause the jars to break if they come in contact with a cold surface. If there is a draft in your kitchen you can cover the jars with a towel if needed while they cool. You will start hearing a ping sound as the jars cool and start to seal. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. If any of your jars did not seal you can reprocess them using a new lid as directed above, place in the refrigerator and use within a few days or freeze it.
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