How to Can Tomatoes

As more people look for ways to save money, canning vegetables is becoming an economical solution for many families. One of the most frequently canned foods are tomatoes. Tomatoes are used almost daily in cooking but tend to spoil quickly. You can learn how to can tomatoes and enjoy big savings, convenience and nutrition.

Benefits of Canning Tomatoes

There are many advantages to learning how to can tomatoes. Firstly, having canned tomatoes at home means you don’t have to buy them regularly, saving you money in the long term. The second benefit is convenience. You’ll have plenty of tomatoes for cooking readily available in your kitchen for months. Thirdly, home-canned tomatoes do not contain the additives and preservatives that store-bought cans do, making them healthier and higher in nutrients.

Health Benefits of Canned Tomatoes

When you use fresh tomatoes for canning, you are actually preserving the nutrients in these foods. The nutrients found in tomatoes include vitamins B and C, lycopene and folic acid. Vitamins B and C support your immune defense and help your body to be resistant to diseases. They play a crucial role in your metabolism and provide extra energy. Lycopene, together with many other antioxidants, fight against many types of cancers and conditions.

Choline is another nutrient that you body needs for muscle strength and mobility, as well as sleep. Research shows that choline has been linked to improved brain activity, preventing memory loss. In adequate dosages, choline can also reduce chronic inflammation significantly.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 1 vote

How to Can Tomatoes

There are several steps to learning how to can tomatoes. You first have to blanch tomatoes and peel them before they can be stored in sterilized cans. You will need a pressure canner, tongs, and mason jars -- plus the following ingredients:

Prep: 10 minutes minutes

Cook: 30 minutes minutes

Total: 40 minutes minutes

Print Recipe Rate Recipe

Pin

Email

15

Ingredients

• ▢ 20 pounds of tomatoes
• ▢ 2 tablespoons fresh lemon juice
• ▢ 3 cups water

Instructions

• Begin by removing the cores and scoring the bottom of your tomatoes.
• Bring a pot of water to the boil and add tomatoes, cooking them whole for half a minute. Remove tomatoes from boiling water and plunge them into ice water right away. When their skins loosen and break, peel them off. Slice tomatoes into quarters.
• Bring a pot full of water to a boil. Carefully arrange your jars inside and allow them to boil until you need them. To sterilize jar lids, pour hot water into a large bowl and soak the lids.
• Use tongs to take out jars and lids from hot water. Place them on a clean surface. Use your ladle to add tomatoes into the sterilized jars. Leave about ½ an inch at the top of the jars and add lemon juice.
• Use a spoon to press on the tomatoes. This is to release any air bubbles that might breed bacteria. Release the bubbles on the sides as well. Use your pressure canner to can tomatoes. Every canner comes with unique instructions. Follow them promptly. Store canned tomatoes in a cool place.

Nutrition Information

Serving: 15g

© copyright: Dey Merano

The above method is the simplest way to learn how to can tomatoes. Invest in a quality pressure canner. Although it is possible to can tomatoes without it, using a canner offers reliable results. Make sure you use fresh tomatoes, and that jars are clean and free of cracks.