Canning Tomatoes


We have a lot of tomatoes.

And when I say a lot, I mean it.

We have so many that we have to can them. Last year we made a lot of tomato sauce and salsa, but this year we decided not to. We’ve just been canning plain tomatoes, so that when we need to make sauce and stuff, we’ll have our fresh garden tomatoes.

First we begin by washing up the jars. Then we put them in the waterbath canner and turn it up all the way. This sterilizes the jars. They have to boil for about 15 minutes.



While the jars are sterilizing, we wash up tomatoes and start boiling them. We only boil the tomatoes for about a minute and that loosens up their skins and softens them. Muttie peels off their skin and core and I put them in the jars.

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We have to tamp down the tomatoes to get rid of air bubbles. If there are air bubbles in the jars, they won’t seal properly.


Once the jars are filled up to the bottom rim and tamped down, I add a tablespoon of lemon juice. This adds just a little more acidity just to make sure that they seal. You have to have a certain amount of acidity for waterbath canning.


After that, I put the lids on the jars and lower them into the canner. Once it’s at a rolling boil, the jars are canning. They stay in the canner for 45 minutes and then we bring them out. After 24 hours, they are all completely sealed. We label them and store.

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