We are expecting shipping delays during the Canada Post Strike.
We are working with other couriers during this time to get your orders to you.
We are expecting shipping delays during the Canada Post Strike.
We are working with other couriers during this time to get your orders to you.
Choose express shipping to receive your order during the Canada Post Strike.
Canning tomatoes, the process of packing them into jars and heat-treating them, can extend their shelf life and assure you an all-year supply of flavorful tomatoes even in the off-season. You can use these preserved tomatoes in a myriad of ways; think soups, sauces, stews - you name it! This method is fantastic, especially if you have a bountiful tomato harvest from your garden or want to make the most of the season's abundant yield from your family farmers. The basic required equipment is quite simple - jars, lids, jar lifter and a large boiling pot.
If this still seems daunting, don't be worried. Our ultimate guide here is designed to walk you through the entire process, ensuring an easy and successful tomato canning experience. So, let's dive in!
Home canning tomatoes allows you to have control over the ingredients used. Expect no preservatives or additives. This practice saves money, reduces food waste and gives you access to fresh-tasting tomatoes all year round. Another plus point? You can customize your tomato preserves by adding herbs, spices or vegetables. Convenience is one more benefit: having canned tomatoes on hand makes meal preparation much quicker and easier all year round!
To begin, gather all necessary tools: jars, lids, large pot, canning rack, jar lifter, and a timer. Then select your best tomatoes, and go!
The general wisdom here is that it's best to take tomatoes that are perfectly ripe and firm with no blemishes for canning. Although I can't disagree with the fact that perfect tomatoes will make perfect tomato preserves, I can say i've been successfully using damaged tomatoes and seconds for years in my tomato canning. I just make sure to remove the damaged part as I cut and prepare the tomatoes.
One thing that will make a big difference is the type of tomato that you will choose. Italian tomatoes are loved because they are more meaty, have less water content, fewer seeds and sometimes a thinner skin. If your end goal is a thick pasta or pizza sauce, Italian tomatoes are a good choice. They are however typically a smaller kind of tomato, and hence might require a bit more handling during preparation.
Canning round tomatoes (or the more standard beefsteak tomatoes) is another good option. This will yield a more liquidy sauce, that will be perfect to use in tomato soups, juices, stews, and for cooking in general. These tomatoes might have a tougher skin and more seeds. Some folks will blanch them to remove the skins, or use a tomato milling machine to remove the skins and seeds. Me I like to keep it all, I think it's all good stuff. I just blend it all with a hand mixer and I don't mind that it adds texture to my sauce.
As usual, if you want to keep the pesticides out of your body tissues, and participate in an agriculture that promotes life on the planet and a healthy living environment for all involved, make sure you use organic tomatoes. They might be from you own garden, or from your local family farmer, it's all part of the solution! Members of our organic basket program can typically purchase 25 lbs cases of round or italian tomatoes from our online farm store in the beginning of September.
For a successful tomato canning experience, the required equipment includes:
Gather your equipment, and let's get to canning those tomatoes!
Start by removing any stems or leaves from the tomatoes. Cut out any damaged areas as well. This step will ensure that your canned tomatoes are free from any unwanted debris or spoiled portions.
Blanching: If you want to blanch your tomatoes, use this tip: to easily remove tomato skins, score an 'X' on the bottom of each tomato before blanching. This will create a starting point for the skin to peel off easily after blanching. Blanch the tomatoes by placing them in boiling water for about 30 seconds, then transfer them to an ice bath. The brief exposure to the boiling water will loosen the skins and make them easier to remove. Once cooled, you can easily slip off the tomato skins. Cut the tomatoes into quarters or leave them whole, depending on your preference. Quartered tomatoes are great for recipes that call for diced tomatoes, while leaving them whole is perfect for canning them as slices.
Personnally I don't bother with blanching and removing skins. I prefer to dice the tomatoes right away and trow them all in the pot for sauce making.
Tomatoes can be preserved using two main methods: water bath canning and pressure canning. The water bath method involves placing jars in boiling water, which kills bacteria and creates a seal. It's the easiest and an excellent choice to preserve tomatoes on their own, as an ingredient to use later in the year.
Pressure canning, on the other hand, uses high pressure and heat to preserve tomatoes. This method is often preferred for low-acid foods but it does require more equipment and knowledge compared to water bath canning. Pressure canning will be needed if you want to can a tomato sauce that contains meat.
To perform water bath canning, you need a large pot or canner, glass jars with lids, and a rack to keep the jars off the bottom of the pot. This setup ensures that the jars are surrounded by boiling water, allowing for proper preservation and safety.
Some people like to prepare the tomatoes by blanching them in boiling water, peeling off the skin, removing any cores or seeds, and then packing them into the jars with added liquid, such as tomato juice or water. This method helps retain the tomato's natural flavors while ensuring a delicious and vibrant final product.
Another technique is to simply cut the tomatoes into pieces and cook them on their own or with other vegetables to reduce the water content. This method works well for those who prefer chunky tomatoes in their canned goods. You can also turn them to puree with a hand blender before canning.
In hot water bath tomato canning, it is crucial to add citric acid, lemon juice or vinegar to increase the acidity level of the tomatoes and ensure they are safe . Follow the instructions in your favorite recipe, but be aware that modern tomatoes are less acidic than they used to be, so if you use a very old recipe, this important step might not be included. Here are some recommendations to make sure your preserves are sufficiently acidic for safety, even if you are using low-acid varieties.
Once the jars are filled and properly acidified, they are submerged in boiling water for a specified amount of time (typically about 45 minutes, follow your recipe) to ensure proper preservation and safety. This process helps kill any bacteria or microorganisms present in the tomatoes, making the canned tomatoes safe for consumption.
After processing, the jars are removed from the canner and left undisturbed until cool. As the jars cool, you'll hear a satisfying popping sound as each jar seals. This sound is a clear indication that a proper seal has formed, ensuring the freshness and longevity of your canned tomatoes.
Start by washing jars thoroughly before boiling them for at least 10 minutes. Allow jars to cool down on a clean towel. You should also sanitize the lids by letting them simmer in water for about 5 minutes. This step is an extra precaution to avoid spoilage of your precious canned tomatoes.
An alternative method for sanitizing your jars is to run them clean in your dishwasher, at least through the rinse and sanitize cycle, depending on the settings you have access to.
Next, pour the hot sauce into the sanitized jars, leaving 1 m (1/2 inch) of headspace. Ensure there aren't any air bubbles in the jars and then clean any spills from the jar rims. Finally, process the jars in boiling water according to your recipe's instructions. Typically you'll wait until the water gets back to a rolling boil in the canner, and set your timer for 40 minutes for 500 ml (pint) jars and 45 minutes for 1 L (quart) jars.
Once the sterilizing time has elapsed, take the jars out of the water bath using the jar lifters, and allow them to cool on a towel for 12-24 hours. To check if the jars are sealed properly, press down on the lid. If there's no movement or popping sound—congratulations! Your jars are sealed. These tasty canned tomatoes can be safely stored in a cool, dark place for a year.
Pressure canning is another method used for preserving tomatoes. It involves the use of a special pressure canner that allows you to maintain specific temperatures and pressures for safe tomato preservation.
You will need to use a pressure canner if you want to can a finished sauce that contains meat, or if you want to use low-acid tomatoes, and do now wish to add acidifying agents (citric acid, lemon juice, vinegar).
Once the jars are filled, they are placed inside the pressure canner, and the lid is locked in place. The canner is then heated until it reaches the desired pressure level, which may vary depending on your altitude and the recipe you're using. After the processing is complete, the pressure is gradually released before opening the canner.
Processing times are much quicker with pressure canning: 15 minutes at 15 PSI or 20 minutes at 10 PSI. Pressure canning can also result in tomatoes that are slightly firmer than water bath canning. It is an excellent way to preserve the flavor of your garden fresh tomatoes.
After going through the canning process and successfully preserving your tomatoes, it's important to store them properly to maintain their quality and extend their shelf life. Find a cool, dark place in your pantry or basement where the temperature remains consistent. This will help prevent any spoilage or degradation of the canned tomatoes. It's a good idea to label your canned goods with the date of canning, so you can more easily keep track of your pantry organization.
Once you open a jar, any unused tomatoes can be transferred to an airtight container and refrigerated for up to 5 days. Canned tomatoes are incredibly versatile and can be used as a base for various sauces, soups, and stews.
When it comes to canning tomatoes, safeguarding your jars from breakage is crucial. To minimize the risk, opt for sturdily built jars explicitly crafted for home canning. Such jars have thick walls designed to withstand the intense heat and pressure of the canning process. Scrutinize your jars for any damage such as chips or cracks before canning, as such jars are more susceptible to breaking during the process or later during storage. Another point to consider is temperature regulation; rapid temperature changes can provoke breakage. So after processing, let the jars cool naturally and never expose them to cold water. Another trick, keeping a silicone mat at the bottom of your canner will cushion the jars, thereby reducing the chances of breakage. By following these precautions, you can ensure that your canning experience goes smoothly ad without any broken jars!
To avoid spoilage when canning tomatoes, start with fresh, ripe tomatoes, clean them up well and make sure you remove any parts that show signs of rot or decay. Additionally, it's important to properly acidify your tomato preserves. Tomatoes are just on the border between low and high acid foods, which means that they require additional acidification to prevent the growth of botulism. This can be achieved by adding lemon juice, vinegar or citric acid to the tomatoes before canning them.
Furthermore, proper sanitization of your equipment is essential to maintain the quality of your canned tomatoes. Make sure to wash your jars, lids, and bands in hot soapy water and then boil them for ten minutes to ensure that they are free from any bacteria or contaminants.
Last thing, store your canned tomatoes in a cool, dark place. This will help maintain their quality and reduce the risk of spoilage or botulism. By following these steps, you can ensure that your canned tomatoes stay fresh and safe to consume.
This first recipe is for a basic tomato puree, with the complete canning process.
See below for variations and tomato sauce recipes.
Note: Adjustments may need to be made for altitude when canning. Always follow safe canning practices to prevent spoilage and foodborne illness.
Follow the steps 3-10 outlined above in the basic tomato puree recipe to can your classic tomato sauce.
Experimenting with different herbs and spices is a great way to elevate the flavor of your canned tomatoes. By adding herbs like basil, oregano, garlic, and thyme, you can create a variety of delicious tomato recipes that will keep things varied during the winter.
You have the option of adding dried herbs directly to the jars before processing or using fresh herbs in your recipes. Don't be afraid to get creative and try unique combinations like rosemary and balsamic vinegar for a twist on traditional flavors. It's important to keep in mind that flavors can intensify during the canning process, so it's best to start with small amounts and adjust to taste.
Who doesn't enjoy the timeless duo of a grilled cheese sandwich paired with a bowl of hot tomato soup? This combination brings us back to the simplicity of our favorite comfort food. And guess what? Your homemade tomato soup can be even more special when made with your own preserved tomatoes. Try it out!
Enjoy your classic tomato soup with a delicious grilled cheese sandwich!
Canned tomatoes offer endless possibilities when it comes to creating flavorful salsas and chutneys. Serve your salsa as a dip with chips or using it as a topping for your favorite Mexican dishes. By experimenting with different ingredients like onions, jalapenos, cilantro, and lime juice, you can create a salsa that suits your taste preferences perfectly.
And if you're a fan of Indian cuisine, canned tomatoes can be transformed into tangy chutneys that pair beautifully with dishes like samosas or pakoras. Just add spices like cumin, coriander, and ginger to your chutney, and you'll have a burst of flavor that will enhance any meal.
This Indian tomato chutney can be enjoyed as a flavorful condiment with various Indian dishes or as a dip with snacks!
Canning your own tomatoes at home is a process that require minimal equipment and that, after all, is not that complicated, especially if you use the water bath method. It is extremely satisfactory and allows you to preserve the freshness of summer all year round. Nothing beats homemade organic preserved tomatoes.
If you follow the recipes in this guide, your canned tomatoes will become a versatile ingredient that can be used in a variety of dishes in your cooking. Whether you're making a classic tomato soup, a delicious salsa, or a tangy Indian chutney, canned tomatoes provide depth of flavor and convenience.
In the beginning of September is typically the time of year when our farm has surplus tomatoes. We make them available as an extra purchase in our online farm store for the members of our organic basket program. Visit our basket page for more information about our organic basket program.
100% Organic
No GMOs
++ Biodiversity
Leave a comment (all fields required)