How do you can tomatoes?

Answer 1

Yeah, that is pretty much it, like everyone else said. I think you need to consider first what form you want them in. Whole? Diced? Pureed? That will effect the process. But they do require some cooking. You should also blanch them 1st soyou can remove the skin.

Answer 2

I cold pack mine and it's much quicker and easier.

First you need to skin them. Peeling would take too long. Instead, boil a large pan full of water. Drop 1-2 tomatoes at a time into the water for just a count of 10. You just want it to pop the skins. Then immediately drop into a pan of ice water to stop the cooking (extremely important). You can leave them in there til you have a full pan. Then peel the skins off with your fingers.

Boil your jars for 10 mins to sanitize them, or run them through the sanitize cycle in your dishwasher. To each jar, add 1 T lemon juice or 4 T vinegar and 1 tsp salt. Tomatoes are a very low acid food and will spoil if you don't do this.

Boil a small pan of water and drop your lids in; boil 1 min, then remove the pan from heat and leave the lids in the pan til each is ready to use.

Then core your tomatoes and squeeze to remove the seeds. There will be WAYYYY more water in the finished product than you'll want if you don't do this. Then quarter your tomatoes and drop in the jars, trying not to get your fingers on the lip of the jar. Fill to within 1/2" of the top of the jar, pouring out any extra liquid if you need to. Add another T of lemon juice to the top.

Wipe off lip of the jar with a clean wash cloth. Use a fork to lift a lid from the pan and (without touching the white side) lay it on top of the jar. Add the ring and tighten (not so tight that you'll break the jar, but pretty snug).

I do the hot water bath method, which is just a giant canning pan with boiling water. Both pints and quarts are processed in boiling water for 1 hour, 25 mins. There's a rack inside the pan that you set your jars into....never forget this. It makes removing them much easier.

When time is up, lift the rack and let the jars sit for about 10 mins with the burner off. Then remove to the counter using canning tongs, setting them on a thick bath towel that's folded in half. Anything else is dangerous as it will either damage the counter or cause the jar to explode.

Let them sit until cool. As they cool, you'll hear the wonderful "POP" of the lids sealing. When cool, check the top with your finger to see if it goes up and down at all. If it's firmly down, then you done good. If not, either process again or just put in the fridge and use within a few days.

Also, it does help if you remove the ring the day after canning. The escaping air will also release juices as they're canning. The escaping juice will get trapped in the ring and within a month will cause a horrible mess that will both rust the ring and make it very difficult to remove the ring later. As long as you've let them sit 12 hours before trying to remove the ring, you're fine.

Answer 3

Placing tomatoes in cans after washing and boiling.

Answer 4

boil tomatoes to peel skins and cut them to size, boil mason jars, fill jars while still hot and as they cool the jar will seal

Answer 5

first they are boiled then,then they are put into sth that never takes air but the domotoes includes chemicals for long life..thats all i know about tomatoes :) im soorry if its not correct

Answer 6

Hand them a pink slip.

Answer 7

Just buy them or put them in jars.

Answer 8

boil them first

Answer 9

same as they do in the jars .

Answer 10

like everything else.