Pressure Canning Whole Tomatoes

I like safe shortcuts when it comes to canning. While I am an advocate for food safety, I do skimp on some things when pressure canning whole tomatoes.

In fact, I’ve never peeled tomatoes before canning them. And the core isn’t going to hurt anyone either!

As with most food, the tomato’s peel contain high amounts of the “good stuff.” So why bother removing it? At the time of tomato harvest we are usually so busy that we just need to get the job done.

That’s exactly what this recipe offers, within the standards of safety!

 

 

PRESSURE CANNING WHOLE TOMATOES

This recipe makes 7 quarts (7 litres) of tomatoes. You’ll need approximately 21 lbs for a full canner load!

Wash your jars and lids. In each jar place:

• 2 Tbs vinegar (5% acetic acid)
• 1 tsp salt
• 1 tsp dried basil
• pinch of rosemary
• 2-3 garlic cloves

Directions: clean garden-fresh tomatoes, removing the stems. Fill a large pot 1/3 of the way and bring the water to a boil. Once accomplished, place tomatoes in the boiling water. Allow them to simmer for 60 seconds or until the skin breaks.

Ideally, you would have a pot with a colander for blanching goods. I own a 12 quart (11.4 L) with an insert. When filled, it holds exactly 21 lbs of tomatoes!

Once the tomatoes have split skins, you can plunge them into cold water so that they are easier to handle. Or, they can be packed into quart jars.

If tomatoes are too large to fit in the jar’s mouth, they can be halved or even quartered. Regardless, ensure you tightly pack tomatoes into the jars. They will compact after being processed in the canner and no one wants to waste space!

Be sure to leave 1 inch of head space between tomatoes and the jar’s rim.

Once your jars are packed, fill them up with the hot blanching water. Remember to leave 1 inch of head space!

Take a butter knife and run it along the inside walls of the jar. This will help release any air pockets that are present. Adjust the liquid levels, if needed.

Wipe the rims free of juices and food bits. Put hot lids in place and seal with a metal band.

Pop into your pressure canner and process according to your canner type and altitude.

Click on National Food Preservation for lists, times, PSI and more safe canning instructions!