Canning Tomatoes for Beginners
A straightforward guide to canning tomatoes for beginners, emphasizing the right techniques and equipment for successful results.
Ingredients
- Plum tomatoes or Roma tomatoes
- Bottled lemon juice or citric acid
Instructions
- Wash tomatoes thoroughly and remove any bruised spots.
- Boil a large pot of water and drop in tomatoes for about one minute (until skins split).
- Transfer tomatoes to an ice water bath to cool.
- Slip off the skins and cut tomatoes as desired.
- Heat jars in a dishwasher or simmering water.
- Pack tomatoes in jars, leaving some headspace.
- Add bottled lemon juice or citric acid for safety.
- Wipe jar rims, place lids and rings on, and seal fingertip tight.
- Lower jars into boiling water and process for 40 to 50 minutes based on your recipe.
- Let cool without touching the lids, and check seals after a day.
- Label jars and store safely.
Notes
Starting with small batches can reduce pressure. Always ensure jars and lids are hot and clean before use.