Canning Whole Tomatoes: Easy Steps to Preserve Your Harvest

Summer sun warms my garden, filling it with juicy, ripe tomatoes. Their sweet smell fills the air, making me eager to save their taste. Canning whole tomatoes is a tradition in my home. It lets us enjoy summer flavors even in winter.

Canning whole tomatoes might look hard, but I’ll share an easy recipe and trick. This skill connects me to my heritage and gives me pride. With a few steps, you can fill your pantry with homemade canned tomatoes. These will make your cooking better and feed your family well.

Key Takeaways

Canning whole tomatoes is an easy way to preserve your summer harvest for up to 18 months.
Properly canned whole tomatoes can be used in a variety of dishes, from sauces to soups.
The process involves blanching, peeling, and water bath or pressure canning the tomatoes.
Canned whole tomatoes are a versatile and nutritious pantry staple.
With the right supplies and a little know-how, you can master the art of canning whole tomatoes at home.

Introduction to Canning Whole Tomatoes

Canning whole tomatoes is a great way to save your garden’s bounty and enjoy fresh tomatoes all year. This easy process keeps the tomatoes at their best. It makes them ready for many recipes during the cold months.

The Joy of Preserving Fresh Tomatoes

Canning whole tomatoes is a tradition that goes back generations. It’s a skill that lets you enjoy summer’s flavors even when it’s cold. By doing it yourself, you can be sure of the quality and freshness of your tomatoes. This means you always have nutritious, tasty tomatoes when you want them.

Why Canning Whole Tomatoes is a Great Option

Canning whole tomatoes is easy and practical. It doesn’t take much time. It keeps the tomatoes’ natural shape and texture. This makes them perfect for many recipes, like soups, stews, sauces, and casseroles.

By canning whole tomatoes, you get to enjoy the benefits of canning whole tomatoes. You can preserve your garden harvest, learn the basics of tomato canning, and have tomatoes for all year. This rewarding process lets you taste summer’s flavors all year and use your tomatoes fully.

“Canning whole tomatoes is a simple and satisfying way to capture the essence of summer and enjoy it through the colder months. It’s a timeless homesteading skill that allows you to savor the flavors of your garden harvest all year round.”

Canning Whole Tomatoes

Canning whole tomatoes is easy and keeps your garden’s bounty fresh. This method lets you save the tomatoes’ fresh taste for later. You can use the water bath canning method or the pressure canning approach. Just follow the right steps for safe, long-lasting storage.

You’ll need about 13-20 Roma tomatoes for each quart jar, based on the tomato size. Roma tomatoes work great for canning whole because they’re meaty and keep their shape. Pick ripe, clean tomatoes for the best flavor and quality.

Blanch and peel the tomatoes to remove the skins.
Pack the whole, peeled tomatoes into sterilized jars, leaving 1-inch headspace.
Add 1 tablespoon of bottled lemon juice to each quart jar to ensure proper acidity.
Top with 1 teaspoon of salt (optional) and fill the jars with tomato juice, leaving the 1-inch headspace.
Remove any air pockets using a nonmetallic spatula.
Process the jars in a water bath canner for 1 hour and 25 minutes or in a pressure canner for 25 minutes at 10-11 psi.
Allow the jars to cool completely and check for proper sealing before storing in a cool, dark place.

Canned whole tomatoes are great for many dishes, like soups and casseroles. With some time and effort, you can enjoy summer’s taste all year.

Canning Method	Processing Time	Pressure
Water Bath Canning	1 hour 25 minutes	N/A
Pressure Canning	25 minutes	10-11 psi

“Canning whole tomatoes is a great way to preserve the fresh, vibrant flavor of your garden’s bounty. With just a few simple steps, you can enjoy the taste of summer all year round.”

Supplies and Ingredients Needed

Canning whole tomatoes at home needs a few key items. You’ll need the right tomatoes, jars, and canning tools.

Tomatoes: Varieties and Quantities

Choose tomatoes that are meaty and have a lot of flesh, like Roma or San Marzano. These tomatoes keep their shape well when canned. You’ll need about 21 pounds of tomatoes for 7 quarts or 10 pounds for 7 pint jars.

Essential Canning Supplies

You’ll also need some important items for canning:

Canning jars with lids and rings
A water bath or pressure canner
Canning tongs for safe handling
A jar lifter for moving jars in and out of the canner
Bottled lemon juice for extra acidity

Having the best tomato varieties for canning, the right amount of tomatoes needed for canning, and the must-have canning equipment ready will make canning smooth.

“Canning is a great way to preserve your tomato harvest and enjoy that fresh flavor all year.”

With the right best tomato varieties for canning, amount of tomatoes needed for canning, and must-have canning equipment, you’re set to make tasty canned whole tomatoes for many recipes.

Preparation: Blanching and Peeling Tomatoes

Canning whole tomatoes begins with the right prep. First, blanch the tomatoes to make their skins come off easily. This means putting the tomatoes in boiling water for 60 seconds, then cooling them in ice water.

After cooling, you can take off the skins by hand or with a knife. This is called peeling.

Peeling tomatoes is not a must but it’s a good idea. It makes the canned tomatoes look and feel better. But, if you like a rougher texture, you can keep the skins on.

Wash the tomatoes well under running water.
Take out the stem and any bad spots from the tomatoes.
Heat a big pot of water to a boil.
Put the tomatoes into the boiling water and blanch for 60 seconds.
Use a slotted spoon to move the tomatoes to an ice bath to cool.
Once cooled, the skins should come off easily. You can peel the tomatoes by hand or with a knife.

By getting your tomatoes ready right, you’ll make canning easy and fun. You’ll end up with tasty whole tomatoes all year.

“Canning whole tomatoes is a great way to keep the fresh taste of summer. It might seem hard, but with some prep, you can fill your pantry with healthy, useful ingredients.”

Hot Pack vs. Cold Pack Methods

When canning whole tomatoes, you have two main options: the hot pack method and the cold pack method. Both are safe for preserving your tomatoes. Each has its own benefits and things to think about.

Pros and Cons of Each Method

The hot pack method heats the tomatoes before putting them in jars. This way, you can pack more tomatoes in each jar. It also helps prevent the tomatoes from floating. But, it takes more time and steps.

The cold pack or raw pack method puts the tomatoes in jars without cooking them first. It’s quicker and simpler. But, the tomatoes might float in the jars more.

Hot Pack	Cold Pack
Allows for tighter packing of tomatoes in jars Reduces fruit float Retains higher nutritional value Requires extra step of heating tomatoes Longer preparation time	Faster and easier preparation Tomatoes may float more in jars Shorter shelf life in terms of appearance, taste, and nutrition Potential safety concerns due to lower acidity levels

Choosing between hot pack and cold pack canning depends on what you like, how much time you have, and safety. Both methods can make high-quality, shelf-stable canned tomatoes if done right.

It doesn’t matter which method you pick, always follow food safety rules and use the right supplies and ingredients. With some planning and care, you can enjoy your homegrown tomatoes all year.

Packing and Processing Canned Tomatoes

First, prepare your fresh tomatoes. Then, pack them into sterilized jars. Make sure there’s enough headspace and the acidity is right for safe storage. There are two main ways to do this: water bath canning and pressure canning. Each method has its own benefits and things to remember.

Water Bath Canning

Water bath canning is easy and works well for whole, halved, or crushed tomatoes. Fill jars with tomatoes and add 2 tablespoons of bottled lemon juice per quart. Then, put the jars in a hot water bath for 45 minutes. This makes a good seal and keeps bacteria away.

Pressure Canning

Pressure canning is fast and efficient. It uses a special canner to heat the jars to kill germs. For whole or halved tomatoes, process for 25 minutes at 11 PSI or 40 minutes at 6 PSI. Tomato juice takes 15 minutes at 11 PSI or 20 minutes at 6 PSI.

It doesn’t matter which canning method you pick, getting the jars ready and sealed right is key. Always use the right supplies, like Mason jars and new lids, to keep your tomatoes safe and tasty.

Canning Method	Processing Time for Whole/Halved Tomatoes	Processing Time for Tomato Juice
Water Bath Canning	45 minutes	40 minutes for pints, 45 minutes for quarts
Pressure Canning (Dial Gauge)	25 minutes at 11 PSI or 40 minutes at 6 PSI	15 minutes at 11 PSI or 20 minutes at 6 PSI
Pressure Canning (Weight Gauge)	25 minutes at 15 PSI or 40 minutes at 10 PSI	15 minutes at 15 PSI or 20 minutes at 10 PSI

By following these steps and being careful, you can safely keep your tomato harvest. Enjoy the taste of summer all year.

Uses for Canned Whole Tomatoes

Canned whole tomatoes are a must-have in every kitchen. They can make many dishes better. Whether you canned your own or bought them, these tomatoes are great all year.

Homemade pasta sauces are a top use for canned whole tomatoes. Just drain and crush the tomatoes. Then, sauté them with garlic, onions, herbs, and a bit of red wine. This makes a tasty marinara sauce that’s better than store-bought.

These tomatoes are also great in soups, stews, and chilis. They keep their shape when cooked, adding a rich tomato taste. Add them to chili or make a tomato soup for a hearty meal.

Blending canned whole tomatoes into a smooth puree is a great way to create a versatile tomato base for sauces, braises, and more.
Dicing canned whole tomatoes and tossing them with pasta, rice, or quinoa adds a pop of color and freshness to any meal.
For a simple side dish, roast canned whole tomatoes with a drizzle of olive oil, garlic, and herbs until caramelized and tender.

Canned whole tomatoes capture summer’s taste all year. With them in your pantry, you can enjoy fresh tomato flavor any time.

Versatile Uses for Canned Whole Tomatoes
Homemade Pasta Sauces
Soups, Stews, and Chilis
Tomato Purees and Diced Tomatoes
Roasted Tomato Side Dishes

Whether making a family favorite or trying new tastes, canned whole tomatoes are always handy. They add flavor and nutrition to your cooking. Use these pantry staples to make your meals better and enjoy summer’s taste all year.

Conclusion

Canning whole tomatoes is a great way to keep your summer garden’s bounty all year. This guide shows you how to keep your tomatoes fresh and tasty. You can use the hot pack or cold pack method, and even choose between water bath or pressure canning.

This method lets you enjoy homemade tomatoes’ better taste than store-bought ones. You can use them in many recipes. So, don’t let your tomatoes go to waste. Start canning and enjoy the fruits of your garden all year.

Canning whole tomatoes is a tradition that keeps the season’s flavors on your table all year. With these simple steps, you’ll have the best tomatoes in your pantry. Preserving your harvest is easy and rewarding.

FAQ

What are the benefits of canning whole tomatoes?

Canning whole tomatoes keeps their fresh taste and peak ripeness. You can use them all year in many recipes. It’s a useful skill for homesteaders.

What supplies and ingredients are needed for canning whole tomatoes?

You’ll need tomatoes, lemon juice, jars, lids, rings, and canning tools. This includes a water bath or pressure canner, tongs, and a jar lifter.

How do I prepare the tomatoes for canning?

Start by washing, coring, and blanching the tomatoes. Cool them in an ice bath. Then, remove the skins by hand or with a knife. Peeling is optional but a good idea.

What are the differences between hot pack and cold pack canning methods?

Hot pack heats the tomatoes before putting them in jars. Cold pack uses raw tomatoes. Hot pack fits more tomatoes in jars and prevents floatation. But, it’s longer and needs an extra pot. Cold pack is quicker and simpler, but tomatoes might float.

How do I process the canned whole tomatoes?

After preparing and packing the tomatoes, process them in a water bath or pressure canner. Use 45 minutes for water bath or less with a pressure canner. Make sure jars seal well for safe storage.

How can I use the canned whole tomatoes?

Canned whole tomatoes are great for many recipes all year. Use them in pasta sauces, soups, stews, and chilis. You can use them as is, blend them, or chop them for dishes.

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