Canning tomatoes
Canning tomatoes is a good thing to do
with our winter climate. It is easy and fun. There is great satisfaction
in stirring up a chili on a cold winter day with tomatoes from your summer
garden.
Selection
Select only disease-free, preferably vine-ripened, firm fruit for canning.
Do not can tomatoes from dead or dying vines. Unripe tomatoes are more
acidic than ripened fruit and can be canned safely with any of the following
recommendations. Treat all ripe tomatoes (yellow, green, pink, orange,
red, etc.) the same.
Quantity
An average of 21 pounds is needed per canner load of 7 quarts; an average
of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53
pounds and yields 15 to 21 quarts-an average of 3 pounds per quart.
Acidification
To ensure safe acidity in whole, crushed, or juiced tomatoes use the following
recommendations.
| Acid |
Pint |
Quart |
| Bottled lemon juice |
1 Tablespoon |
2 Tablespoons |
| Citric acid |
1/4 teaspoon |
1/2 teaspoon |
| Vinegar |
2 Tablespoons |
4 Tablespoons |
Add acid directly to the jars before filling with product. If desired,
add up to 1 Tablespoon of sugar per quart to offset acid taste. Vinegar
may cause undesirable flavor changes. The use of salt is optional in all
canned tomato products. Salt is used in canning only for flavor or color
protection.
Processing
Pressure processing will result in higher quality and more nutritious
canned tomato products.Procedure for hot or raw tomatoes filled with water
in jars: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until
skins split; then dip in cold water. Slip off skins and remove cores.
Leave whole or halve. Add bottled lemon juice or citric acid to jars (See
acidification directions ). Add 1 teaspoon of salt per quart to the jars,
if desired. For hot pack products, add enough water to cover the tomatoes
and boil them gently for 5 minutes. Fill jars with hot tomatoes or with
raw peeled tomatoes. Add the hot cooking liquid to the hot pack, or hot
water for raw pack to cover, leaving 1/2-inch headspace. Adjust lids and
process according to the recommendations.
Recommended process time for Water-Packed Whole Tomatoes in a boiling-water
canner.
| Style of Pack |
Jar Size |
Time |
| Hot and raw |
pint |
40 min. |
| quart |
45 min. |
Canning
Tomato Salsa
Most salsa recipes are a mixture of low-acid foods, such as onions and
peppers, with acid foods, such as tomatoes. Always use a tested recipe
to ensure it contains enough acid to be processed safely in a boiling
water bath canner. Do not use overripe or spoiling tomatoes or tomatoes
from dead or frost-killed vines. Poor quality tomatoes yield a very poor
salsa and may spoil. Green tomatoes or tomatillos may be substituted for
ripe tomatoes. Use only high quality peppers. Do not increase the total
amount of peppers in any recipe, although you may substitute one type
of pepper for another. The acid ingredients help preserve salsa. You must
add acid to home-canned salsas because the natural acidity will not be
high enough. Use vinegar that is at least five percent acidity or use
only bottled lemon juice. You may substitute an equal amount of
lemon juice for vinegar in recipes that call for vinegar. Do not substitute
vinegar for lemon juice in any salsa recipe you home-can. This results
in a less acidic and unsafe salsa.
The amount of spices and herbs in salsas may be altered according to
taste. If you would like a stronger cilantro flavor, add fresh cilantro
just before serving the salsa. If you have a favorite homemade salsa recipe,
the safest way to store this is in the freezer. Follow the recipe exactly
for a safe product. Salsas that are thin can be thickened after opening
with cornstarch or flour; never thicken the salsa before canning because
you may end up with an unsafe or spoiled product. The following recipe
is approved for safe home canning of salsa:
Chile Salsa (Hot Tomato-Pepper Sauce)
5 lbs. tomatoes
2 lbs. chile peppers
1 lb. onions
1 cup vinegar (5%)
3 tsp. salt
1/2 tsp. pepper
Caution: Wear rubber gloves while handling chiles or wash hands thoroughly
with soap and water before touching your face.
Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
or until skins split. Dip in cold water, slip off skins, and remove cores.
Coarsely chop tomatoes and combine chopped onions, peppers, and remaining
ingredients in a large saucepan. Heat to boiling and simmer 10 minutes.
Fill jars, leaving a 1/2-inch headspace. Adjust lids and process in a
boiling water bath, pints for 20 minutes.
Note: Reduce pepper amount only for milder salsa. |
