Canning tomatoes- once you do it, you will never want to buy grocery store tomatoes again!
Let's get started.
You need to start off by having all of your jars sterilized and ready. You can do this by running them though your dishwasher and heat drying them or you can boil the jars for 10 minutes. Once you have done this, set them to the side.
Preperation:
Grab your water bath canner and another large pot and and a small, non reactive pot for your lids and rings and fill them all with water. The canning pot and the large pot should be covered and brought to a boil (this takes a long time, so just continue to prep while your water heats). The small pot, you want to have heated just before boiling. Fill your sink (preferably one with a garbage disposal) up with cold water.
Score all of your tomatoes by cutting an X shape in the tops of them.
I separate the tomatoes into small batches before I take them over the the large pot of boiling water.
Place tomatoes in large pot of boiling water for about a minute. This will cause the skin to pull away from the tomato, making your job TONS easier!
Once you see the skin start to curl up and pull away (as shown below), remove them from the water and place them in the sink full of cold water. Repeat this until all your tomatoes are ready to be pealed and cut.
The hot water starts loosening the skin. |
Placing them in cold water will help the skin fall right off! |
Once you have the tomatoes in the cold water, it is time to start peeling them and cutting away anything you don't want to eat. Once all of the skin is removed, any bruises, spots, stems, yellow, white or green spots, should be cut off.
Cut out the core. |
Remove and discard the core. |
This is what it will look like after you peel them and clean them up. |
Once you get to this point you are fully aware of how much working canning is! It is so rewarding, though, so keep going!
Canning:
Because your jars are already sterilized and set to the side, it's time to get going. Put your lids and rings in the small pot on almost boiling water.
You can jar your tomatoes whole or cut into peices, whichever you prefer.
Use a funnel to put the tomatoes in the jars tightly.
Add one teaspoon of course kosher salt to each jar.
Use your spatula to remove air and fill with excess tomato juice up to 1/2 inch head space. Wipe the rims clean with a damp paper towel or cloth and let dry.
You now ready to add the hot lids and rings to your jars. Be carful not to burn yourself. Add one lid and ring to each jar and tighten.
Place jars into water bath (that should be boiling by now). Return to a boil. Once boiling again, set your timer to 45 minutes. Remove after 45 minutes and set on a towel to cool. You have just canned! Allow your cans to cool for 12 to 24 hours before you move them.