Canning and Freezing Tomatoes

When your garden yields more tomatoes than you know what to do with, think about canning them.

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A quart of home-grown tomatoes
can be used in many recipes.

Allow 2-1/2 to 3-1/2 pounds unblemished tomatoes per quart. Wash tomatoes. To peel, dip tomatoes in boiling water for 30 seconds or until skins start to split. Dip in cold water; core and skin. Continue as directed below.

Tomatoes Preparation Boiling-Water Canning Pressure Canning* Freezing
Crushed Cut into quarters; add enough to a large pan to cover bottom. Crush with a wooden spoon. Heat and stir until boiling. Slowly add remaining pieces, stirring constantly. Simmer for 5 minutes. Fill jars. Add bottled lemon juice: 1 tablespoon for pints, 2 tablespoons for quarts. Add salt, if desired: 1/4 to to 1/2 teaspoon for pints, 1/2 to 1 teaspoon for quarts. Leave a 1/2-inch headspace. Process pints for 35 minutes and quarts for 45 minutes. Process pints and quarts for 15 minutes. Set pan of tomatoes in ice water to cool. Fill containers, leaving a 1-inch headspace.
Whole or halved, no added liquid Fill jars with whole or halved tomatoes, pressing to fill spaces with juice. Add bottled lemon juice: 1 tablespoon for pints, 2 tablespoons for quarts. Add salt, if desired: 1/4 to 1/2 teaspoon for pints, 1/2 to 1 teaspoon for quarts. Leave a 1/2-inch headspace. Process pints and quarts for 85 minutes. Process pints and quarts for 25 minutes. Fill freezer containers, leaving a 1-inch headspace. (Use only for cooking due to texture changes from freezing.)
Whole or halved, water-packed Fill jars with whole or halved tomatoes. Add bottled lemon juice: 1 tablespoon for pints, 2 tablespoons for quarts. salt, if desired: 1/4 to 1/2 teaspoon for pints, 1/2 to 1 teaspoon for quarts. Add boiling water, leaving a 1/2-inch headspace. Or, heat tomatoes in a saucepan with enough water to cover; simmer 5 minutes. Fill jars with tomatoes and cooking liquid. Add bottled lemon juice: 1 tablespoon for pints, 2 tablespoons for quarts. Add salt, if desired: 1/4 to 1/2 teaspoon for pints, 1/2 to 1 teaspoon for quarts. Leave a 1/2-inch headspace. Process pints for 40 minutes and quarts for 45 minutes. Process pints and quarts for 10 minutes. If heated, set pan of tomatoes in cold water to cool. Fill containers, leaving a 1-inch headspace.
* For dial-gauge canner, use 11 pounds of pressure; for a weighted-gauge canner, use 10 pounds of pressure.

 


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