Buzz
Want to preserve the taste of summer in a small jar? It's easy—just jar your tomatoes. This way, during cold and dreary winter days, you can open a jar and savor the feeling of being immersed in warm summer sunshine. Whether the tomatoes are homegrown or bought from the market during tomato season, jarring them will save you money. Spend a few hours following the steps below to jar your tomatoes:
Steps
Preparing Tomatoes
Select tomatoes. You can choose any type, but make sure they are not overripe. Overripe tomatoes are not suitable for jarring due to their high acidity. Gently press the fruit to ensure it is firm. Inspect carefully to avoid bruised or damaged tomatoes.
- Jarring green tomatoes is also a good idea. According to the USDA, green tomatoes are more acidic but can still be jarred.
Wash and remove tomato stems. After cleaning off dirt, cut off the stem end of each tomato and make a small "X" on the opposite end. The ‘X’ cut will make peeling the tomatoes easier.
Peel the tomatoes. First, boil a pot of water and prepare a bowl of ice water. Once the water is boiling, add a few tomatoes at a time. Blanch them for a few minutes (or remove after 45 seconds if preferred).
Remove the tomatoes. Immediately transfer the tomatoes to the ice water to loosen the skins. Peel off the skins and place the tomatoes on a cutting board.
Cut the tomatoes into quarters. Remove any bruised or tough spots while cutting the tomatoes into four pieces. Also, discard the firm part near the stem.
Sterilize the Jars
Prepare the jars. If you plan to jar fruits or vegetables, sterilizing the jars is essential. Start by boiling a pot of water (you can use the same pot for sealing and jarring tomatoes). Ensure the jars are free of cracks. Then, place the jars in the boiling water for a few minutes.
- You can also sterilize jars by running them through the dishwasher on the Hottest Cycle (highest temperature and pressure). Select the 'Sterilize' option if available on your dishwasher.
Sterilize the lids. Make sure the lids are not dented, and the rubber seals fit snugly. Dry the rubber seals, and place the jars and lids in hot (not boiling) water. Simmer the water on low heat until you're ready to use the jars.
Carefully remove the jars from the hot water. Use tongs for this step, as the jars will be extremely hot. For lifting the lids, you can use tongs or a magnetic lid lifter, which can be purchased at kitchen supply stores.
Jarring the Tomatoes
Choose lemon juice. You can use fresh lemon juice or bottled lemon juice. The lemon juice will be poured into the jars along with the tomatoes. It helps prevent spoilage and preserves the color and flavor of the tomatoes.
Fill the jars with tomatoes. Place the jars on a heat-resistant surface and use a spoon to add the tomatoes, leaving 1.3 cm of headspace at the top. Add 2 tablespoons of lemon juice. You can also pour boiling water or hot tomato juice to fill the jars, maintaining the 1.3 cm headspace.
- Alternatively, you can enhance the flavor by adding other ingredients. Garlic, chili, or basil can elevate the taste of your jarred tomatoes.
Remove air bubbles. After adding the lemon juice, gently press the tomatoes with a spoon to release trapped air. Air bubbles can allow bacteria to grow and spoil the tomatoes. Run a sterilized knife or plastic spatula around the inside edges of the jar to release any remaining air.
Wipe the jar rims clean. Secure the lids tightly and ensure the rubber seals are properly fitted.
Using a Pressure Canner
Add water to the pressure canner. The canner should be large enough to hold a batch of jars. Place the canning rack inside and fill the canner halfway with water, then bring it to a simmer. If using a dedicated pressure canner, the rack is usually included. For regular pots, use any rack that fits.
- If you plan to can various foods, especially low-acid ones like tomatoes, investing in a pressure canner is recommended. It saves time and ensures reliability. Follow the manufacturer’s instructions if you already own one.
- If a rack is unavailable, place a towel at the bottom of the pot to prevent the glass jars from cracking due to direct contact with the metal.
Place each jar on the canning rack. Once all jars are positioned, lower the rack into the pot. Add water to the simmering pot until it covers the jars by 2.5 cm. Secure the lid and bring to a boil. For 0.5-liter jars, boil for 40 minutes. For 1-liter jars, boil for 45 minutes. Note that boiling times vary based on altitude:
- 0 to 305 meters above sea level: 35 minutes for small jars and 45 minutes for large jars.
- 305 to 915 meters: 40 minutes for small jars and 50 minutes for large jars.
- 915 to 1,830 meters: 45 minutes for small jars and 55 minutes for large jars.
- Above 1,830 meters: 50 minutes for small jars and 60 minutes for large jars.
Remove the lid and turn off the heat. Wait 20 minutes for the pot to cool, then use a jar lifter to remove each jar. Place the jars on a towel. Let them cool for a full day, then press the center of the seal to check if it’s secure. The seal should not move. If it does, use the tomatoes immediately.
Store sealed jars in a cool pantry and use within 1 year. Don’t be surprised if you see liquid separating at the top of the jar, as this is normal.
Tips
- You can also stew or remove seeds from the tomatoes before jarring.
- Consider investing in a pressure canner if you plan to continue canning food in the future.
What You'll Need
- Tomatoes
- Lemon juice
- Jars, lids, and rubber seals
- A pot (specifically for canning)
- A canning rack
- Jar lifter
- 3 additional pots (as needed)
- Towels
- Knife
