Preserve tomatoes in canning jars to use them throughout the year.
When you have an abundant number of tomatoes, you need to preserve them, so you can use them throughout the year. One way to preserve the tomatoes is to place them in canning jars. The pressure canner uses steam and pressure to seal the jars and kill harmful bacteria. Tomatoes preserved in canning jars will last up to 12 months when stored properly in a cool and dark environment like your pantry or basement. Add this to my Recipe Box.
Instructions
1. Select ripe tomatoes. The tomatoes will feel firm, appear uniform in color and will not have soft spots.
2. Sterilize the canning jars in the dishwasher. You also can submerge the canning jars in a large pot of boiling water for 10 minutes.
3. Fill the pressure canner 1/2 of the way full with water. Turn the pressure canner on to allow it to heat and place the lid on loosely.
4. Fill a medium pot with 1 qt. of plain water and a medium pot 3/4 of the way full with water. Place the pots on the stove top over high heat to bring the water to a boil.
5. Place the tomatoes into the medium pot for 30 to 45 seconds. Remove the tomatoes with a slotted spoon and place them in a bowl filled with ice water.
6. Remove the skins from the tomatoes with a knife. They will slide off the tomatoes after you blanch them. Cut the tomatoes into quarters and remove the area around the stem. Discard any tomato pieces that appear bruised.
7. Place the sliced tomatoes into the canning jars. Leave 1/4 of an inch at the top. Add 2 tbsp. of lemon juice and fill the jars with the boiling water. Leave 1/2 inch of room at the top of the canning jar.
8. Press a plastic spoon or a flat wood utensil along the side of the tomatoes to release any trapped air bubbles. Move the utensil up and down in several locations around the tomatoes.
9. Wipe the top of the jar with a washcloth to remove any liquid. Place the canning lid on the jar. Secure the lid in place with a screw ring.
10. Place the canning jars into the pressure canner with jar grabbers. You will need 3 inches of boiling water in the bottom of the canner. If the water boiled away, you will need to add more water.
11. Place the lid on the canner. Allow the steam to escape for 10 minutes while the water boils. Place the weight on the lid or close the valve on the pressure canner.
12. Allow the canner to build up pressure. Once the pressure builds, turn the heat down to adjust the pressure as needed. The time it takes to process the tomatoes will depend on your elevation. Consult the manual of your pressure canner to determine the pressure and appropriate process time. A weighted-gauge pressure canner will require 10 lbs. of pressure in areas above 1,000 feet of elevation and 5 lbs. of pressure in areas less than 1,000 feet for pint-sized jars, according to the Utah State University Cooperative Extension.
13. Allow the pressure to drop to zero. Remove the jars from the water with the jar grabber. Place them on a flat surface and do not let them touch each other. Once the jars cool down completely, remove the screw rings. Press on the top of the jars to ensure that the lids are secure. If they dent, then you will have to process the jars again in new sanitized jars with new lids.
14. Store the canning jars in a cool and dark place. The tomatoes will appear separated from the water, but this is normal. Store the jars for up to 12 months and check on them periodically to ensure that the lids remain sealed.
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