Canning Tomatoes Like Grandma Did

Canning tomatoes is a matter of following directions, using healthy tomatoes, and keeping the acid levels right. If you already know how to grow tomatoes, whether they are garden or greenhouse tomatoes, you’ll get a big kick out of canning the fruits of your harvest. You can guarantee that the end result will surpass what you’d usually buy at the grocery store. Be sure your tomatoes of choice are free from tomato disease. Unripe tomatoes are fine to can – just be aware that their acid levels are higher than ripened tomatoes.

Bottled lemon juice, vinegar, and citrus acids are good acids to use for canning. These will be added to the jars before you pour in the boiled and crushed tomatoes. A small addition of sugar cuts the acidity, and salt can be added to taste. Gardeners supply stores grocery stores, and kitchen supply stores should have the canning supplies you need. The hot water canner bath method is the traditional approach. Detailed instructions can be found in cookbooks, magazines, and online.

What Are Some Uses for Canned Tomatoes?

Your freshly grown tomatoes are probably so delicious that you’ll want to preserve that flavor to use year-round. Canning is the perfect solution. Crushed tomatoes are tasty in a variety of sauces and casseroles. You can also can whole tomatoes and chop them at a later time. Best of all, you can make homemade seasoned tomato sauce from your own garden. The list goes on with salsas and chili sauces.

The care and attention you gave your home-grown tomatoes can be bottled. Not only does canning lock in the fresh summer flavor, it also brings the satisfaction of cooking from scratch, at home, and of turning tomato seeds into useful culinary ingredients for your family.

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