Canning whole tomatoes is a delightful way to preserve the fresh flavors of summer and enjoy them throughout the year. Whether you have a bountiful harvest from your garden or simply want to take advantage of the season's abundance at the local farmers' market, Canning whole tomatoes allows you to capture their peak flavor and nutritional value. In this comprehensive guide, we will walk you through the step-by-step process of canning whole tomatoes, from selecting the perfect tomatoes to storing the finished jars. So, let's dive in and explore the joy of canning!

Why Can Whole Tomatoes?

Canning whole tomatoes offers numerous benefits that make it a worthwhile endeavor. By preserving whole tomatoes, you can enjoy their taste, texture, and nutrients even when they are out of season. Unlike store-bought canned tomatoes, which often lack the freshness and flavor of home-canned varieties, canning whole tomatoes allows you to control the quality and ingredients. Moreover, it's a cost-effective way to stock your pantry with versatile ingredients for countless recipes.

Selecting the Right Tomatoes

When Canning whole tomatoes, selecting the right tomatoes is crucial. Look for ripe, firm, and unblemished tomatoes that are free from any signs of mold or rot. Ideally, choose meaty varieties such as Roma or San Marzano tomatoes, as they have fewer seeds and less water content. However, any variety of tomatoes can be used for canning, so feel free to experiment with different types and flavors.

Essential Equipment for Canning

Before you start canning, make sure you have the necessary equipment. Here's a list of essential tools and utensils you'll need:

Mason jars with lids and bands
Canning pot or large stockpot
Canning rack or jar lifter
Canning funnel
Bubble remover or plastic spatula
Kitchen towels or jar clamps
Timer or clock
Preparing the Tomatoes

Once you have gathered all the equipment, it's time to prepare the tomatoes for canning. Follow these simple steps:

Wash the tomatoes thoroughly under cold running water.
Remove the stems and any damaged or bruised parts.
If desired, blanch the tomatoes in boiling water for 30-60 seconds, then transfer them to an ice bath to cool. This will help in removing the skins easily.
Peel the tomatoes by gently pulling off the skin starting from the blanched end.
Leave the tomatoes whole or quarter them, depending on your preference.
Heading 5: Packing the Jars

Properly packing the jars is essential for successful canning. Follow these steps to ensure your tomatoes are packed correctly:

Sterilize the jars by placing them in boiling water for 10 minutes or running them through a dishwasher cycle.
Place the sterilized jars on a clean kitchen towel or rack, ready for packing.
Add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid to each pint-sized jar to maintain the tomatoes' acidity.
Pack the jars tightly with the prepared tomatoes, leaving about 1/2 inch of headspace at the top.
Use a bubble remover or plastic spatula to remove any air bubbles trapped within the jar.
Wipe the jar rims with a clean, damp cloth to remove any tomato residue.
Place the lids on the jars and secure them with the bands, ensuring they are not overly tightened.