As the heat of summer comes to a close, so does the season of fresh fruits and veggies. If you’re like me and have grown too much produce to use before it expires, you don’t want to waste it all!
We’ve already filled our friends’ houses with the fresh food too. Since you and I don’t want to throw away all our garden efforts, I’ll share my tomato canning guide with you.
The best way to can tomatoes is peeled and whole (or close to whole). This makes it easy to can, and when you need tomatoes later, you have versatility to chop them up for a salad or turn them into paste for pizza.
How to Can Tomatoes in 10 Easy Steps
1. Rinse off your tomatoes
2. Boil tomatoes for a couple minutes
3. After boiling, let tomatoes cool
4. Peel off the shriveling tomato skin
5. Fill your jar with peeled tomatoes
6. Push down the tomatoes with a spoon or fork to squeeze out juice and fit more in the can
7. Add lemon juice: for a pint of tomatoes, add 1 TBS and for a quart of tomatoes, add 2 TBS
8. Use a fork to get rid of air bubbles in the jar
9. Put on the jar’s lid and screw on the lid’s rings
10. Boil the closed jars to seal them
You can do a bunch of cans in a day or just a couple at a time. No matter the amount of tomatoes you can, you will thank yourself in the winter. Just make sure you have enough room in your pantry for all your cans!
Topics Lawn and Garden