We start the season picking one or two tomatoes for sandwiches – mmm, toasted tomato sandwiches! Soon we’re picking bowls of tomatoes for fresh salsa and bruschetta – oh so good. By mid-September, there are no bowls big enough to hold all the tomatoes, time to haul out the boxes and start freezing, canning and dehydrating!
Canning Tomatoes – No Peeling
8. Place in hot water bath. Boil litre or quart jars for 45 minutes. Boil 500 ml or pint jars for 35 minutes. Yes, it’s a long time. But what’s the safety of your family worth? For more safe, tomato canning options check out the National Centre for Home Food Preservation.
Canning Tomatoes – With Peeling
6. Add lemon juice to each jar. VERY IMPORTANT for safe canning. Add 2 tbsp lemon juice per 1 Litre or 1 Quart jar. Add 1 tbsp to each 500 ml or 1 Pint jar.
The Safety Issues around Canning Tomatoes and Tomato Products
Tomatoes are Borderline between High Acid and Low Acid