The key to safely canning tomatoes is to ensure, first, that they're at a safe acidity level, and then to process them at the right temperature for the right amount of time. This recipe is for either a boiling-water bath (i.e., a large pot filled with boiling water) or a dedicated pressure canner.
Calibrated cooking times for both a boiling-water bath and a pressure canner ensure that no pathogens will survive.
The key to safely canning tomatoes is to ensure, first, that they're at a safe acidity level, and then to process them at the right temperature for the right amount of time. This recipe is designed to work with either a boiling-water bath or a Bring a large pot of water to a boil and fill a large bowl with ice water. Meanwhile, wash tomatoes, discarding any leaf and stem remnants. Using a paring knife, score skin of each tomato by making an X at the top of each.
When water is boiling, carefully lower jars into pot using jar-lifting tongs. When all jars are in the pot, if water does not cover them by at least 2 inches, add more boiling water from kettle until they are covered by 2 inches.Cover pot and return to a rolling boil. Process tomatoes at a boil for 85 minutes at sea level; add 5 minutes to this time for every 1,000 feet above sea level. Remove jars when processing time is complete.
Let jars stand for 24 hours, then check their seal. Lids should be taut, with no flex or give when you press down on them, and each jar should be at least halfway filled with liquid. If your jars do not pass the test, transfer to refrigerator and use tomatoes within 1 week. If they do pass the test, tomatoes can be stored in a dark, cool place for 12 to 18 months.Any type of tomato will work for whole preserving, but plum varieties work best.
Preservation Science Of Preservation Tomato
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