If your garden is producing more tomatoes than your spaghetti can handle or you got a smoking hot deal on a case of local tomatoes 
, then canning your tomatoes is the solution to savour the taste of summer.
The process of canning can seem overwhelming, labor intensive and expensive, but it doesn’t have to be. You can, can 
with as little as a big pot, a pair of tongs and some mason jars. Water bath canning is easy to do but it is important to make sure that you do it right to prevent botulism. You might know a few people who each have their own tips + tricks for getting it done. If it’s your first time, this method will take you safely through the simple steps to stock your pantry with this year-round staple.
What you need:
Extra large pot with lid – needs to be deep enough to cover your jars with 1 inch of water overhead
Large pot
Jar lifter tongs (or DIY using normal tongs + rubber bands for grip)
Pint or quart mason jars
Lids + bands – you can reuse bands, but the lids need to be new.
Fully ripe tomatoes – 1.5 pounds fill 1 pint jar + 3 pounds fill 1 quart jar
Bottled lemon juice
Instructions:
- Inspect jars, looking for cracks or chips in the glass and discard any damaged jars. Make sure you use clean jars.
- Take your extra large pot and place a silicone trivet, rack or canning rings to elevate the jars from directly touching the bottom of the pot (to avoid breaking jars) and place jars inside pot. Fill with enough water to fully cover jars with about 1 inch overhead.
- Bring water to a simmer to sterilize jars while you prepare your tomatoes.
- Wash tomatoes and remove stems. Use a sharp knife to lightly score an ‘X’ in the bottom of each tomato, just deep enough to pierce the skin.
- Bring a large pot of water to boil. Blanch tomatoes in boiling water until the skin starts to curl up where you scored it, approximately 30-60 seconds.
- Remove tomatoes from heat and place in a bowl of ice water to stop them from cooking further. Then place them in a colander to drain excess water and wait till they are cool enough to the touch. Remove skins and either leave whole or cut in half or quarters.
- Add 1 Tbsp of bottle lemon juice to each pint jar or 2 Tbsp to each quart jar for acidity to prevent bacterial growth.
- Fill jars with tomato mixture leaving ½ inch of headspace. Using a clean spoon, push tomatoes down to pack them tight and remove air pockets. Push tomatoes down until spaces between them fill with juice.
- Wipe jar rims with a clean damp cloth or paper towel to remove drippings to help safely seal the jars.
- Seal the jars with new lids and bands
- Place jars into water bath pot to process and ensure they are submerged with 1 inch of water overhead. Keep water at a gentle boil for 80 minutes (pint jar) or 85 minutes (quart jar).
- Turn off heat and leave jars to stand in water for 5 minutes to prevent a sudden change in temperature and your jars cracking. Remove jars from hot water with jar lifter or tongs and place on tea towel and let cool and settle for 24 hours. Check the seals. You’re looking for lids that are sunken in the center and cannot be clicked. If the lid clicks, your jar has not pressurized and your contents will spoil, so put it in the fridge and use it within 2 weeks or you could put it through the water bath process again with a new lid. Screw the bands on, label your jars with canning date and store away in a cool, dark, dry place to enjoy over the next year.
Note: If you need any extra help with the process or would like to try a different food to can the National Center for Home Food Preservation is a great resource, especially when it comes to safety.
And try No Special Equipment for more ideas on how to can without the canning kit.
Happy canning!
