Canning Tomatoes Step by Step

1. Read recipe instructions; assemble equipment and ingredients before starting. Follow guidelines for recipe preparation, jar size, canning method andprocessing time. Do not make changes in recommended guidelines.

2. Visually examine conning jars for nicks, cracks, uneven rims or sharp edges that may pevent sealing or cause breakage. Examine canning lids to ensure they are free of scratches and sealing compound is even and complete. Checks bands proper fit.

3. Wash jars and two piece caps in hot soapy water. Rinse well. Dry bands; set aside. Heat jars and lids in a saucepot of simmering water (180 degrees F). Do not boil. Allow jars and lids to remain in hot water until ready for use, removing one at a time as needed.

4. Fill boiling water canner half full with hot water. Elevate rack in canner. Put canner lid in place. Heat water just to a simmer (180 degrees F). Keep water hot until sued for processing.

5. Select fresh tomatoes at their peak of quality and flavor. Use firm tomatoes free of cracks, sots and growths. Prepare only eough for one canner load. Wash tomatoes and drain.

6. Place tomatoes in wire basket and lower into a large saucepot of boiling water. Blanch tomatoes 30 to 60 seconds or until skins start to crack. REmove from boiling water. Dip immediately into cold water.

7. Slip off skins; trim away any green areas; cut out cores. Leave tomatoes whole or cut into halves or quarters. Place in a large saucepot, adding just enough water to cover. Boil gently 5 minutes.

8. Remove canning jar from hot water with a jar lifter; set jar on towel. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.

9. Carefully pack hot tomatoes and cooking liquid into hot jar, leaving 1/2 inch headspace. Carefully ladle hot cooking liquid or boiling water over tomatoes, leaving 1/2 inch headspace. Add 1 teaspoon salt per quart jar or 1/2 teaspoon salt per pint jar, if desired.

10. Run a nonmetallic spatula between tomatoes and jar; press back gently on tomatoes to release trapped air bubbles. Repeat the procedure 2 to 3 times around jar.

11. Wipe rim and threads of jar with a clean, damp cloth. Remove lid from hot water with tongs or lid wand. Place lid on jar rim with sealing compound next to glass. Screw band down evenly and firmly until resistance is met..

12. As each jar is filled, set it onto the elevated rack in the boiling water canner. Water canner should be kept a simmer (180 degrees F). After all jars are filled and placed onto the rack, lower rack into canner. Water level must cover the two-piece caps on the jars by 1 to 2 inches. Add boiling water, if necessary.

13. Put lid on canner. Bring water to a boil. Start counting processing time after water comes to a rolling boil. Process pints 40 minutes, quarts 4 minutes, at a gentle but steady boil for altitudes at or beleow 1,000 feet above sea level. For higher altitude areas,.

14. When processing time is complete, turn off heat and remove canner lid. Remove jars from canner and set them upright, 1 to 2 inches apart, on a towel cool. Do not retighten bands. Let jars cool 12 to 24 hours.

15. After jars have cooled, check lids for a seal by pressing on the center of each lid. If the center is pulled down and does not flex, remove the band and try to lift the lid off, with your fingertips. If the lid does not flex and you cannot lift it off, the lid has a good vaccum seal. Wipe off lid and jar surface with a clean, damp cloth to remove food particles or residue. Label. Store jars in a cook, dry, dark place.