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CANNING FRESH TOMATOES
Prep:20, Cook:25
Preparation - Easy
Makes 3 standard mason jars
You can use any sort of tomatoes - experiment with your local varieties in season to find what suits your taste. We find that all are good, and a great improvement on commercial canned tomatoes for many recipes.
- 3 pounds fresh, ripe tomatoes (the firm side of ripe)
- Standard canning jars with new tops or seals (each jar takes about 1 lb.)
 Large pot to blanch tomatoes, pot large enough to accomodate canning jars to point where the are covered by the water in the pot. Canning funnel (helps keep mouth and top of jar clean for good seal).
WASH jars and tops/seals, let dry.
BRING 3 quarts of water to a boil in a large pot.
REMOVE hard core where stem attaches with a sharp paring knife.
PLUNGE the tomatoes, 3 or 4 at a time, into the boiling water.
REMOVE to a collander or sieve with a slotted spoon and let drain and cool.
PEEL and then squeeze tomatoes to remove seeds, cut in quarters if very large.
RETURN to collander to allow to drain further.
USING canning funnel (I make a mess without it) spoon the tomatoes into the canning jars, leaving 1/2 inch of space between the top of the tomatoes and the top of the jar, about halfway up the top shoulder of the jar.
MAKE sure top of jar is clean, screw on tops, hand tight (I usually screw them very tight wihout ill effect).
SUBMERGE jars in boiling water for 40 minutes. Remove with tongs and allow to cool - make sure tops are tightly screwed on as soon as you can hold the jars.
JAR tops should 'pop' at some point as the jars cool, indicating a good seal - jar top will be concave.
STORE in cool, dark place.
WHEN using, make sure that ingredients look fresh and natural - discoloration can indicate spoilage.
NOTE: Tomatoes are a 'high acid' food which can be canned using this method - for any other food or vegetable, please check the following publications:
USDA Canning Guide
Home canning, University of Minnesota.
Storage Guide: Food Safety
Cookbook we like:
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