I love fresh tomatoes. Nothing tastes better than those fantastic tomatoes you pluck from your very own garden – they’re just plain delicious! But have you ever noticed that store-bought tomatoes tend to be lacking in taste? Yeah, me too. Unfortunately those homegrown tomatoes don’t last forever, unless of course, you can them.
I know, I know. Canning? Isn’t that something your mom or grandmother used to do? You can just buy canned tomatoes from a store, but expect to have the same results of lackluster taste and quality.
However, canning your own tomatoes is surprisingly easy and could really help your budget. Plus, you get that fresh-tomato taste all year long!
These are the three steps of the process:
Getting the needed Canning Materials
The activity of canning is pretty quick, so you should have the needed materials on hand:
*Several ripened tomatoes
*Two large pots
*Canning jars and lids
Additional tip: You can also add cooked red peppers and onions, and fresh herbs like basil and oregano, you don’t need to add tomatoes only.
Preparing the Tomatoes
The next step is blanching the tomatoes, which is again very easy and involves boiling the tomatoes in order to remove the skins. Make a shallow cross-cut on the top of the tomatoes and boil until the skins slide right off.
While boiling, you can add onions, herbs, and peppers. When the tomatoes are diced up along with the vegetables, you can start canning.
One of the large pots should serve you to boil some water, while the other pot should be filled with cool water. Salt is a natural preservative, and it will keep the tomatoes fresh, so add 1/2 teaspoon to the pint-sized jars, and in the case of quart-sized jars, a teaspoon.
Use the funnel and the ladle to fill the jars, wipe the rim of the jar off to make sure it is fully sealed, place the lid, and screw band tightly.
Next, place the jar in some boiling water, but leave at least 1 inch of water between the jar and the surface of the water. You need 40 minutes for pints and 45 minutes for quarts.
Remove the tomatoes with tongs, and transplant the jars to a large pot of cool/room temperature water.