Canning Tomatoes and Tomato Products

By Ann Richter

Your garden is producing a bumper crop of tomatoes this year! Now, what to do with all of the tomatoes? There is only so much spaghetti sauce that you can eat until you get tired of eating it. It is time to put up some of the harvest by canning them so that you can enjoy the tomatoes all year long. The following tips will help you safely and successfully can tomatoes.

Tomato Acidity

Tomatoes are considered a high acid food that is a pH below 4.6. Some varieties of tomatoes have a slightly higher pH and need to be pressure canned or be acidified to a pH of 4.6 or lower using lemon juice or citric acid.

Some of the common causes that cause reduced acidity in tomatoes are:

• Decay on the tomato
• Brusies or other damage
• Cracks
• Blossom end rot
• Insects
• Over ripening
• Ripened off of the vine
• Tomatoes attached to dead vines

Every time when canning tomato, add additional citric acid, lemon juice or vinegar (5%) to the tomato product. This will ensure that the pH (acidity level) is in the correct range.

Quart jars - Add 2 tablespoons of lemon juice, 1/2 teaspoon of citric acid or 4 tablespoons vinegar
Pint jars - Add 1 tablespoon of lemon juice, 1/4 teaspoon of citric acid or 2 tablespoons vinegar

Carefully Process to Avoid Spoilage

The number one reason why home canned tomato products spoil is because of under processing and the lids not sealing properly. You don't want your hard work of canning to be wasted and have to throw the tomatoes out do you?

One of the most common bacteria the Bacillus Coagulans gives the tomatoes a flat sour smell. Pop the lid on a jar of tomatoes to find mold growing on the inside and another sign that the food has spoiled. In general, never use canned tomatoes that have an off color or smell. When it doubt, throw it out.

Preparing Tomatoes For Canning

The key to successful canning is in selecting firm, fresh, ripe tomatoes. Don't try to can overripe, diseased, soft or moldy tomatoes. Green tomatoes have a much lower pH level, that means they are even more acidy, and can be safely canned.

Wash the tomatoes and drain them. Remove the skin by dipping the tomato into boiling water for thirty to sixty seconds or when the skin splits. Transfer the tomato to cold water. Using a sharp knife cut the stem out and the entire white core underneath it. Peel off the skin. Also, trim off any bruised or damaged areas.

Increase The Acid Level

After filling the canning jar with the tomato product, add the recommended amount of lemon juice or citric acid. Then seal the jar and process as the recipe calls for.

Be sure to follow the canning instructions exactly. Altering the canning recipe may result in food that is not safe to be canned and could allow bacteria and mold to grow in the jar. Learn more on how to preserve your garden's bounty with my free canning and preserving mini course and free canning recipes.