Instructions: Getting the Tomatoes in the Jar
My neighbors keep giving me tomatoes. I really should learn to can. I have a few weeks left. I hereby commit to learning. Check back in a few weeks and I’ll tell you how it went.
But in the meantime, here’s Harriet’s recipe. See Harriet's full article on tomato canning here. –Deborah Kane
INSTRUCTIONS: GETTING THE TOMATOES IN THE JAR
From Harriet Fasenfest
AMOUNT What size of jar best matches your cooking style? Use pint jars if you cook for a small number of people. For larger quantities, use quart jars. Regardless, you need 2 1/2 to 3 1/2 pounds of tomatoes for each quart you can. A bushel of tomatoes, should you rise to the occasion, weighs 53 to 55 pounds and supplies you with approximately 40 pints.
COOKING Choose ripe, firm tomatoes. Wash and submerge them in a pot of boiling water for 10 to 20 seconds to soften the skin. Drain and place in an ice water bath to cool. Peel, remove cores and seeds, and quarter. Cut in smaller pieces if desired.
Cover the bottom of a large saucepan or stockpot with about 1 inch of diced tomatoes. Simmer while using a potato masher to bring out their juices. Cook approximately 5 minutes to render all the juice before adding the rest of the tomatoes. The mixture should contain enough liquid to cover the tomatoes when placed in the jar, but still have enough structure to lend texture to sauces and stews.
CANNING Once hot, ladle tomatoes into sterile jars. Since the jars will be sealed in a canning pot, clean is all you need. But, I do mean clean. Follow the visual instructions available in the Ball Blue Book (available at Portland’s Mirador Community Store or Bi-Mart), or go to the food preservation links listed at www.portlandpreserve.com. Canning is an easy process, but it must be done correctly.
SAFETY TIPS Because tomatoes vary in acidity level, they are not safe to can in a boiling water canner (as opposed to a pressure canner) unless you add lemon juice. Lemon juice boosts the acidity level, which kills bacteria. Add 1 tablespoon of lemon juice to every pint jar and 2 tablespoons to every quart jar of tomatoes you can. I suggest adding the lemon juice to the jar before putting in the tomatoes.
Read the introduction in the Ball Blue Book to clarify the distinction between high and low acidity foods.
SEASONING Add salt to taste, but do not add other seasoning to the jar. (Yes, resist the urge to add a clove of garlic.) Extra ingredients change the acidity level, which you cannot do. Wait and add all other ingredients once you’re ready to cook. Just grab a jar of tomatoes, smile in a self-congratulatory way, and get creative.
