Canned Tomatoes Packed in Own Juice

Tomatoes are such a versatile vegetable.  This is my favorite way to put up tomatoes.  I can almost taste all the yummy dishes made with these.  My favorite is probably chili.

I have about 75 pounds of Roma tomatoes to make into all kinds of yummy things.  Over the next few days I will be making lots of salsa and roasted tomato sauce.  Look for those posts within the next week or so.

Canning tomatoes in their own juice is quite easy, but very time consuming.

Start with beautiful ripe tomatoes.

Sink Full of 20 Pounds of Roma Tomatoes

To peel tomatoes easily, submerge in boiling water about 1 minute.  

Remove from water and allow to cool a few minutes before peeling.

Once all the tomatoes have been been boiled for one minute, core and peel the tomatoes.

Discard the cores but save the peels.

Peels make yummy tomato powder.  Post coming soon.

Cut tomato in half and place in clean, sterilized jar.  Pressing gently on the tomato halves will release enough juice so no other liquid will be necessary.  Just keep adding tomatoes and keep pressing gently until each jar is full to 1/2" from rim.

Add 1/2 teaspoon citric acid and 1 teaspoon salt to each jar.

Citric acid is necessary to ensure there is enough acid for water bath canning.

Pour boiling water over new lids.  Wipe rims with clean damp paper towel.  Apply hot lid and clean ring to each jar.  Process in boiling water bath for 1 hour 25 minutes, adjusting time for altitude.  Yes you read that correctly, 1 hour 25 minutes for pints or quarts.

Watch water level carefully.  I had to add boiling water twice to keep the water level covering the jars.  Only add boiling water to canner.  If cold water is added, the water will stop boiling and the processing time will have to be started again at zero after the water returns to a boil.  If water level drops below the top of jars, add water and start processing time at zero after water returns to a boil.  It has to be 1 hour 25 minutes of continuous boiling to process these tomatoes correctly and safely.

When processing time is complete, allow jars to cool in canner for about one hour before removing.  These jars are hot all the way through and will stay that way for quite a while.  The sudden temperature change caused by immediate removal from the boiling water can cause the contents to sputter out under the lids, compromising the seals.  A lot of time and effort has gone into these tomatoes, what is one more hour?  Be patient and let them cool in the water.

Simply Beautiful

These tomatoes are amazing.  There is no way 7 quarts will be enough.




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