How to Preserve Your Vegetables:

By Trace Barnett

For anyone new to home preservation, canning tomatoes is an excellent introduction. The process is straightforward and manageable, making it a great way to dip your toes into the world of canning. With just a few basic supplies, you can turn your tomato harvest into a pantry stocked with delicious, homemade products. It’s a rewarding activity that not only helps reduce food waste but also allows you to save money and enjoy the satisfaction of knowing exactly what’s in your food.

Why Can Your Own Tomatoes?

The beauty of canning your own tomatoes is that you can tailor the flavor and consistency to your personal cooking preferences, whether you prefer a simple, unseasoned base or a mix infused with your favorite herbs and spices. Plus, by canning your own tomatoes, you ensure that each jar is filled with pure, garden-fresh ingredients, free from preservatives and additives.

How I Grow My Tomatoes

Growing tomatoes in a long bed by my chicken coop has proven to be an incredibly effective way to harness the natural nutrients provided by the chickens. As they go about their daily activities, the chickens contribute to the soil’s fertility through their manure, which is rich in essential nutrients that tomatoes thrive on. This strategic placement not only maximizes the health of the soil but also creates an environment where my tomato plants can flourish, producing a plentiful harvest of vibrant, juicy tomatoes. The combination of nutrient-rich soil and the warmth from the coop helps the plants grow stronger and more resilient, ensuring a bountiful yield season after season. Check out my beginner’s guide to choosing and caring for healthy tomato plants for more tips!

MATERIALS:

• Fresh, ripe tomatoes
• Large pot
• Food processor or blender
• Canning jars with lids and rings
•  Jar lifter or tongs
• Canning funnel
• Ladle
• Lemon juice or citric acid (optional)
• Salt
• Seasonings
• Clean dish towels

INSTRUCTIONS:

Step 1: Prepare the Tomatoes

1. Wash the Tomatoes: Thoroughly wash your tomatoes in cool water to remove any dirt or pesticides.
2. Remove Cores and Ends: Use a serrated sharp knife to remove the cores from each tomato, as well as any blemishes or tough ends.
3. Process the Tomatoes: Place the cored tomatoes in a food processor or blender. Process until you reach your desired consistency. For a smoother sauce, blend longer; for a chunkier texture, pulse a few times.

Step 2: Cook the Tomatoes

1. Transfer to a Pot: Pour the processed tomatoes into a large pot.
2. Bring to a Boil: Heat the tomatoes over medium-high heat until they come to a boil, stirring occasionally to prevent sticking.
3. Season: Once boiling, you can add salt, herbs, or other seasonings to taste. If you’re canning plain tomatoes, you may skip this step or just add a pinch of salt.

Step 3: Prepare the Jars

1. Sterilize the Jars: While the tomatoes are cooking, sterilize your canning jars. Place them in a large pot of boiling water for 10 minutes, or run them through a hot cycle in the dishwasher.
2. Prepare the Lids: Heat the lids in a small pot of simmering water (do not boil) to soften the sealing compound.

Step 4: Fill the Jars

1. (Optional) Add Acid to Jars: Before filling, add 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid per pint jar (double for quart jars) to ensure safe acidity levels.
2. Fill with Tomatoes: Using a ladle and canning funnel, fill each jar with the hot tomatoes, leaving about ½ inch of headspace at the top.
3. Remove Air Bubbles: Slide a non-metallic spatula or bubble remover down the sides of the jars to release any trapped air bubbles.
4. Wipe the Rims: Use a clean, damp cloth to wipe the rims of the jars, ensuring a clean surface for sealing.

Step 5: Seal and Process the Jars

1. Place Lids: Place the heated lids on the jars and screw on the rings until fingertip tight.
2. Place jars upside down on a towel and allow to sit for 10-20 minutes. Flip over and allow to cool completely. As jars cool, a popping sound will be heard, signaling that the jar lid has properly sealed. Store prepared jams in a cool, dry place.

(Option 2) Process in a Water Bath: Place the filled jars into a large canning pot filled with boiling water. Make sure the water covers the jars by at least 1 inch. Process pint jars for 35 minutes and quart jars for 45 minutes.

3.     Cool and Store: After processing, carefully remove the jars using a jar lifter and place them on a towel to cool. Leave the jars undisturbed for 12-24 hours. Once cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place.

Step 6: Enjoy!

Your canned tomatoes are now ready to be enjoyed throughout the year. Use them in sauces, soups, stews, or any recipe that calls for fresh tomatoes!

Note: If any jars did not seal properly, refrigerate them and use them within a week or reprocess them within 24 hours.