What is the best way to can tomatoes?

Question

We have our first garden this year and planted ALOT of them and I will probably can this year!!

Answer 1

I don't know if it's the best way to can tomatoes, but it worked for my grandma and my mom and it works for me. Here it is:
take the tomatoes and put them in a bucket filled with hot water - the hotter, the better. They need a few minutes like that. Take them out one by one and peel them. After the hot water they will need only a few scratches and they will peel very easily. Then you can chop them, smash them - whatever you like. Add some salt - a little more than the usual taste you prefer. Pur the ready substance in jars - do not fill them to the top, but to the place the cap starts (excuse my english-it's not very good). Close the jars very tight and place them into a big pot. Fill the pot with water and boil the jars about 15 minutes. You can find out if the jars are canned well if you knock on the caps. If the sound is louder and clearer you might want to use that jar very soon. After you take the boiled jars out you must place them on their caps, so that the substance inside can make a vacuum. That's it. No sugar, no oil. Perfectly fresh tomatoes for salad or cooking.

Answer 2

Also contact your Cooperative Extension Service and talk to their .......what used to be called "homemaker agent" but now has a more politically correct name. They can add any info that might be relivant to your climate. For example longer processing time for higher altitutues.

You must sterilize the jars and lids least you introduce harmful bacteria to the process. No big deal, just don't rely on the dishwasher, use boiling water.

I like to make sauce as it concentrates the tomatoes, more tomatoes per jar opposed to just canning. However there are times you just need the tomato pieces.

If you have freezer room or better, a separate freezer, you can toss the whole tomato into a bag and freeze it whole. When you defrost it, the skin slips off and you can use the tomato in sauces, etc. Of course it will be mushy, not good for fresh eating. They only keep a few months this way though.

Answer 3

Get some quart and/or pint jars and lids, wide mouth is best in my opinion. While you are at it, get a book while you are at the store by the Ball company and it will tell you step by step how to do it, the timing and everything you need to know. You can also make catchup, spaghetti sauce and a host of other things from them so get the book and just follow the directions. It is the best way to learn it other than having someone there that has done it for years and they can even make a mistake. You will also need a big canner container. It will be used for years so put out a bit more for quality stuff now and it will last a long time. Good canning!!

Answer 4

Gather fully ripe tomatoes..clean and pill You put hot water over them to loosen
the skin then place in probably pint jars do not add water to the tomatoes in the jar as they will make their own juice..Place hot jar lids and tighten...Place cans in large pot cover the jars with water and cook them for 25 minutes...be careful the jars dont come incontact with cold air or they will burst..

Answer 5

put them in jars after you blanch them