How do you prepare tomatoes for canning? Canning tomatoes is a popular way to preserve this versatile fruit for use throughout the year. Whether you’re canning whole, diced, or sauce, proper preparation is key to ensuring a successful and safe canned product. In this article, we’ll guide you through the steps to prepare tomatoes for canning, from selecting the right variety to processing them in a water bath or pressure canner.
Selecting the Right Tomatoes
Before you begin preparing tomatoes for canning, it’s essential to choose the right variety. While most tomatoes can be canned, certain types, such as paste tomatoes, are better suited for sauce, while others, like Roma tomatoes, are ideal for whole or diced canning. When selecting tomatoes, look for firm, ripe fruits with no signs of spoilage or bruising.
Washing and Deseeding
Once you’ve selected your tomatoes, rinse them thoroughly under cold running water to remove any dirt or pesticides. For whole or diced tomatoes, you can leave the skins on, as they will be removed during the canning process. However, if you prefer a smoother texture, you can blanch the tomatoes for 1-2 minutes, then plunge them into ice water to loosen the skins. Once the skins are loose, peel them off with your fingers or a paring knife.
Core and Seed
After peeling the tomatoes, remove the core and seeds. To core a tomato, use a paring knife to cut out the circular part where the stem was attached. For removing seeds, you can use a tomato corer or simply cut a small X on the bottom of the tomato and squeeze out the seeds and juice.
Boiling for Sauce Tomatoes
If you’re preparing tomatoes for sauce, you’ll need to boil them to soften the flesh. Cut the tomatoes into halves or quarters, depending on the desired sauce consistency. Place the tomatoes in a large pot and cover them with water. Bring the water to a boil, then simmer for about 10-15 minutes, stirring occasionally. Once the tomatoes are tender, you can proceed with processing them in a water bath or pressure canner.
Processing in a Canner
Finally, you’ll need to process the tomatoes in a water bath canner or pressure canner, depending on the recipe and your desired shelf life. Be sure to follow the manufacturer’s instructions for your specific canner and ensure that the canner is properly sanitized. Once the tomatoes are processed, remove them from the canner and let them cool before storing them in a cool, dark place or refrigerating them for immediate use.
By following these steps, you’ll be well on your way to preparing tomatoes for canning. With a little time and effort, you can enjoy the taste of summer tomatoes all year long. Happy canning!
