Canning Whole Tomatoes Tutorial

I looked back through my posts and realized I have not done a tutorial on canning tomatoes. Lots of records but no teaching posts. Well, that is about to change!!
I pressure can all my tomatoes except salsa. Water bath canning is done but I choose to pressure can as the time is shorter than water bath.
Ok let's get this party started!

Review the process in your book (if you do not have one please get one Blue Book guide to preserving-Other known as my canning bible). Also, go to your nearest County Extension Office for more helpful info on your area canning guidelines. Fantastic source of info!!

Next prepare your jars (wash), lids (rinse), rings(wash) (all of these can be washed in dishwasher too).

Take a clean pot add your lids and rings that you will need for your first canner full (7-8sets). Then turn on your burner on low....do not boil your lids... today's lids cannot withstand the boiled hot water. Just bring to a simmer then shut off.

Rinse your canner or wash with light soap. Rinse really good if you use soap so you have no transfer into your food. Use as hot as water as you can stand to rinse with. I let my lids sit in hot hot water while water is running. Gets that rubber seal loosened up and expand.

Now before you return to your burner be sure to ADD WATER to your canner. About an inch in the bottom should be enough. Now one trick that I learned years ago is, add about a splash of white vinegar into your pot for hard water areas. It helps! No stains on your jars from the hard water!

Get a helper if you can! Thank you, Mountain Man!

Get your tomatoes rinsed because you are getting ready for the next step. Got it done? ok, now core your tomatoes (raw) and then stuff them in the jars.

Using your magnetic lid getter/bubble getter like a knife(canning section of your local store/online)...jab it in the sides of your jars to get the juice flowing and get the bubbles out. It is amazing how much juice the tomatoes will make on their own. No water added!!!

See the difference...the one on the left has been worked over. The one on the right has air bubbles still.

In my canners, 7 jars will fit. Once you have those filled and no air bubbles, now you need to wipe your rims with a clean cloth/paper towel so it is squeeky clean.
Place your hot lid and screw top on until it is hand tight. Place in your canner (make sure you have water in the bottom of canner about an inch). Once your canner is full, turn on your burner until it comes to a boil.

Once it hits a boil, set your lid on top (balance it on there do not seal...set kind of cockeyed..purpose is to get that seal and lid hot hot from the steam and you are getting your jars and lids hot hot and raw tomatoes warmed up too). Once it is at a boil, let that all sit there for about 5 mins. Steaming!

5 mins is up now place your lid on proper....meaning the lid should slide on like a screw top.

Make sure it is sealed all the way. If you have done all this correct you will see a bit (small bit) of steam coming out the steam stem.....if you have an older canner be sure it is open when you place the lid on...Yes, you want the steam to escape. Now here is the IMPORTANT PART....Do not let your attention go to anything else BUT YOUR CANNER at this point. For the next 30-45 mins your attention is on that canner, not your phone, internet, fb or anything else. DO NOT FORGET TO WATCH YOUR CANNER!! This canner can get dangerous from this point on.....Your canner is under pressure, IT CAN BLOW! I am not doing this to scare you, just be smart and pay attention!! I do not want somebody to get hurt on my watch!! ;)

pressure stem on the side

pressure stem in the middle(itty bitty)

Ok, once it starts steaming, on most canners their is a pressure stem (some are bigger than others like the top picture) but this stem will rise and stay under pressure which will make that steam go hard. Blows harder than it has been....you can hear it.

Once this happens, set your timer to 10 mins!

Now either close your steam ports or place your weighted piece on the steam port.....Now you should start seeing your pressure gauge climb. Refer to your book or extension office info to see where your gauge should be. Mine here where I live according to our elevation and my canners is 11.

Once it gets to the pound mark on your dial, set your timer to 25 mins.

Keep your eye on that gauge...if it goes higher than your designated number (mine is 11) then turn down the heat...this is how you will regulate the pressure.....do a little at a time. If mine hits 15 the steam starts to escape...I turn the heat down a bit but keep close eye on that gauge to keep it regulated. If it finds a spot that it stays like my one canner likes 13, I leave it to cook there. Each and every canner is different. This is how you get to know your canner...WATCH IT....do this process for the full 25 mins. Then turn off the heat!! DO NOT TRY TO OPEN CANNER AT ALL!!! YOU WILL KILL YOURSELF!!!
Sorry but very important......Let your canner cool off completely. Which means watch the gauge descend until it hits zero, the pressure stem falls/drops THEN AND ONLY THEN take off the weighted piece or unscrew the steam piece....CAREFULLY unscrew your lid (steam will escape and can burn you...be careful to tip your lid when you unscrew it and lift....) and place out of the way.

You may see something like this when you get the lid off. No worries!

Carefully lift jars out using your canning jar lifter.

The jar on the left is sealed while the right is not yet!

Now wait for the jars to cool. You will hear the "plunk" of the lids as they seal. Oh, that is the music we canners love to hear! Wahoo!! You are a success!

Once they have all cooled...I let mine sit for 8-12 hrs. Even those you think are not going to seal...wait it out! I had three left last night then this morning they were sealed!
Now I had juice left in my canners

I will clean those out but my suggestion to you is to remove your screw tops/rings from your jars and clean them off. The whole jar needs a good cleaning then mark the date on top and place in their new home!

Now go celebrate! You have just prepared fresh food for your family! You know where those tomatoes came from and there is no extra crud in your food! Happy Canning!!

Ps. my 75 lbs of fresh tomatoes turned into 38 quarts of tomato goodness! A helper is always welcome!! Thank you, Mountain Man!!

Please feel free to ask questions...all are welcome!!


Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson