Canning and Preserving Tomatoes

Preserving your tomato harvest extends summer flavor all year. Here are the safest and most effective methods.

Water Bath Canning

Safe for high-acid tomatoes with added lemon juice or citric acid. Process whole, crushed, or juice tomatoes.

Basic Canning Steps

1. Sterilize jars in boiling water
2. Blanch and peel tomatoes (30 sec in boiling water, shock in ice water)
3. Add 1 tbsp bottled lemon juice per pint jar
4. Pack tomatoes, leaving 1/2 inch headspace
5. Remove air bubbles, wipe rims, apply lids
6. Process in water bath: 35 min (pints), 45 min (quarts)
7. Let rest 12 hours before storing

Freezing (Easiest Method)

Blanch, peel, and freeze in portions. No canning equipment needed. Use within 12 months.

Sun-Drying

Slice Principe Borghese or paste tomatoes, salt lightly, dry in dehydrator at 135°F for 10-18 hours. Store in olive oil.