Canning Tomatoes 101 by: Patrick Barton

Click on Photo to go to the Canning Tomatoes 101 by Patrick Barton video for the full canning process.

Click on Photo to go to the Canning Tomatoes 101 by Patrick Barton video for the full canning process.

 

 

 

 

 

 

 

 

Here we are canning 50 pounds of NON-GMO Beef Steak tomatoes from Georgia. Canning tomatoes, especially a large amount of tomatoes, is one of the best ways to keep and store freshly picked garden tomatoes. Canned tomatoes will stay fresh for several years and are especially good for home made chili.

When preparing the tomatoes, wash, core, and blanch the tomatoes. Blanching means to dip the tomatoes in boiling water for approximately 30 seconds. What blanching does is makes the skin of the tomato come right off.

After blanching, place the tomatoes in an ice bath. After the ice bath, peel the skin off the tomatoes. The skins of the tomatoes will mostly come right off very easily.

Then cut the tomatoes into four pieces (also known as quartering).

Place 1/2 teaspoon of citric acid and 1 teaspoon of salt in each jar. You can also use 1/2 teaspoon of real lemon or fresh lemon juice.

Wash your canning jars with warm soap and water and then place them in your dishwasher on the sanitize cycle. Do not touch the rims or the lids. Place lids in warm water so they get soft.

Pack the jars with tomatoes.

Place the lids and rings on the packed jars and place them in boiling water for 40 minutes so it will sterilize everything.

After 40 minutes, take the jars out of the water and let them cool. As they cool, they will seal. Be careful because the jars are very hot. Use oven mitts and a jar lifter to remove from the hot water.

Happy canning!

 

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