Comments on: Canned Tomatoes

By: southpaw

southpaw — Fri, 09 Aug 2013 21:13:53 +0000

I’m a novice canner and this was just the recipe I was looking for. Very easy and breaking down the proportions per size jar was so helpful! Thank you so much for sharing.

By: rspunderwood

rspunderwood — Thu, 17 Jun 2010 02:27:59 +0000

Can’t wait to try this!!! I have made some jam using a hot water bath and didn’t have the canning pot or the rack to go in the pot. My granny told me, that when she was growning up she didn’t have special pots or a rack. She justed used a big stock pot and would fold up a kitchen towel and lay in the bottom of the pot to keep the jars directly off the pot to avoid breaking. It works!! Just love that woman….she is the smartest person I know, she knows how to do everything!!

By: cookingkristin

cookingkristin — Sun, 20 Sep 2009 18:45:14 +0000

Can I use cherry and grape tomatoes? I have tons of them growing faster than we are eating and I would like to preserve them for winter time. I would love to be able to use them to make pasta sauce and other dishes.

By: gsrader

gsrader — Thu, 10 Sep 2009 14:47:47 +0000

Kudos on your canning, Frank. I’ve canned since I was a little girl. My mother taught me, and even though you can buy all the jams and tomatoes on cans now, it’s much more satisfying to can your own. The taste is so much better too! Having tomatoes from your garden to cook with in December is a treat each year. This year, we had a lot of yellow tomatoes. I have some really pretty jars of yellow tomatoes mixed with red.

By: Frank

Frank — Mon, 20 Jul 2009 12:59:22 +0000

grandi13,
Your most important step in home canning is to follow safe and sanitary canning methods. If you have a question about canning practice or technique contact your local Extension Service agent.
Have fun.

By: grandi13

grandi13 — Mon, 20 Jul 2009 00:51:16 +0000

I, too, am canning tomatoes for the first time this year. I got my canner from Kitchen Collection for only $20. The rack was included. I bought a ‘Utensil set for Perserving’ from Wal-Mart. My method is a little different than this one, but I think I will try this way.

By: Frank

Frank — Fri, 17 Jul 2009 21:33:42 +0000

Thanks lanaann. I stand corrected and edited he recipe. But I must say I have canned at the lower time for over 30 years with no ill effects. Lucky I guess. In the future I’ll use the longer process time.

By: lanaann

lanaann — Fri, 17 Jul 2009 17:17:27 +0000

Frank,

The time guidelines you gave are correct for pressure canning of raw pack tomatoes without additional liquid. Boiling water bath canning requires the longer 1 hour, 25 minutes of processing. Here is a link to the article on the National Center for Home Food Preservation (University of Georgia) web site.

http://www.uga.edu/nchfp/how/can_03/tomato_without_liquid.html

The NCHFP publishes current USDA guidelines unless otherwise noted.

By: Frank

Frank — Fri, 17 Jul 2009 16:32:01 +0000

lanaann,
Please send me a copy of the current USDA guidelines for canning tomatoes that indicate that the processing time for tomatoes is 1 hour and 25 minutes for both pints and quarts.
I would like to update my recipe to meet the new standaards
The guidelines that I used are the Complete Guide to Home Canning Guide 3, Selecting, Preparing and Canning Tomatoes and Tomato Products

http://extension.usu.edu/files/publications/publication/pub__2579193.pdf

These guidelines indicate that the recommended process time for water-packed whole tomatoes in a boiling water canner are as follows:
Process Time at Altitudes of 0 to 1,000 ft:
Pints 40 min
Quarts 45 min
Process Time at Altitudes of 1,001 to 3,000 ft:
Pints 45 min
Quarts 50 min
Process Time at Altitudes of 3,001 to 6,000 ft to be:
Pints 50 min
Quarts 55 min
Process Time at Altitudes of above 6,000 ft to be:
Pints 55 min
Quarts 60 min

By: lanaann

lanaann — Fri, 17 Jul 2009 14:46:39 +0000

As a long-time (more than 40 years) canner, I would certainly encourage anyone to try their hand at canning! It is a most rewarding endeavor. It preserves your seasonal harvest so that you can enjoy it all year round. In addition, you know exactly what is in those jars and you know there are no added preservatives or chemicals that you and your family will ingest from your home canning.

I would encourage any new canner to purchase a copy of a current canning guide (i.e., the Ball Blue Book) and follow the guidelines closely. It is very important to follow proper procedures to avoid spoilage and/or botulism in canned foods.

Several universities conduct ongoing research in food preservation and guidelines are occasionally updated based on their research.

Current USDA guidelines for canning tomatoes packed in their own juice is to process 1 hour and 25 minutes for both pints and quarts.