Canning tomatoes allows you to preserve overabundant fruit in the summer.
The red, juicy flesh of a tomato is called for in a variety of recipes. From sauces to soups to stews, canned tomatoes are used year round to complement and perfect different tastes and ingredients in a dish. However, by canning them at home, especially with an overflowing garden, you can choose to have the skin on these canned treats. The skin of a tomato contains many nutrients and when left on, adds more lycopene and minerals to the canned fruit.
Instructions
1. Wash the tomatoes under running water to remove any dirt and debris.
2. Cut the tomatoes in to 1-inch chunks, or larger or smaller depending on your preference, while removing any bruised, green or decaying spots and discarding them.
3. Place the tomatoes in the large pot and heat them for about 10 minutes, until they come to a full boil. Remove from heat.
4. Measure the boiled tomatoes. For each 4 cups, add 1/2 tsp. of citric acid to the pot. Stir thoroughly.
5. Pour the tomatoes and juice into each jar using the funnel, leaving 1/2-inch headspace.
6. Run the plastic knife around the inside of the jar, releasing any air that is trapped with the fruit.
7. Place the lids on the tops of the jars, and cover with the rim. Screw on the rim, firmly but not too tightly.
8. Fill the hot water canner with water, enough that it will sit above the cans by 2 inches. Place it on the stove and bring it to a boil.
9. Place the jars in the canner's rack. Lower it gently into the boiling canner.
10. Process 2-cup jars for 35 minutes and 4-cup jars for 45 minutes.
11. Lift the rack to the edge of the canner. Use the tongs to remove the jars and transfer them to the counter, with a towel underneath. Let them cool for 24 hours.
12. Press down on the tops to ensure are sealed by observing that they curve inward and do not pop up when pressed with a finger. Store in a dark, cool and dry area.
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