How to Can Tomatoes When You Have Too Many

We no longer grow up with root cellars and cold pantries, and canning is no longer an ordinary domestic skill. But it takes only patience, time, and the right equipment. If you have been growing tomatoes and are overwhelmed with the bounty, can them. There are several basic sources for learning how to can tomatoes.

Some cookbooks will have sections on how to can and preserve food. They will probably have recipes and steps to canning vegetables, including tomatoes. The local or state extension office of an agricultural university is likely to have instructions and perhaps will even offer a class or have a person available to teach how to can.

Canning Basics

The most important thing with home-canned food is making sure it’s safe. A pressure canner is recommended. It is also important to take altitude into account since water boils at a lower temperature at a higher altitude. Vegetables should be canned only in standard jars for canning, with a seal ring. Use a canning recipe from a reliable source instead of making up your own.

It is also important to start with good quality vegetables. With tomatoes, for example, don’t use over-ripe ones, tomatoes with spoiled parts or mold, or tomatoes harvested from dead vines. These tomatoes will all be too low in acidity to prevent the growth of dangerous bacteria such as those involved in botulism after they are canned.

Instead, use firm ripe tomatoes and can them in quantities of about 3 pounds. You’ll need to add an acid such as lemon juice to help preserve them. If it is getting close to the end of the season and green tomatoes are in danger of dying on the vine, they can be pickled.

As long as you allow yourself plenty of time and don’t take shortcuts with the canning recipes, you can be eating home-grown tomatoes all winter long.

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