Preserving method: Water bath canning

Preserve the bounty of your tomato vines through waterbath canning. Follow these directions for whole, halved or quartered tomatoes packed in water.

You will need

• 2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
• Water
• 1/4-1/2 tsp Ball® Citric Acid or bottled lemon juice
• Salt, optional
• Ball® Glass preserving jars with lids and bands 

   

Directions

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. Wash tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
3. Prepare tomatoes according to raw or hot pack recipe.
4. Add ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quartjar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pintjar.
5. Pack tomatoes into hot jars according to raw or hot pack recipe. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. 
6. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7. Process filled jars in a boiling water canner 40 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 

Raw pack

1. Pack tomatoes into hot jars leaving 1 inch headspace.
2. Ladle hot water over tomatoes leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.

Hot pack

1. Place tomatoes in a large saucepot. Add water to cover. Bring to a boil and boil gently 5 minutes, stirring to prevent sticking.
2. Pack hot tomatoes into hot jars leaving 1 inch headspace.
3. Ladle hot cooking liquid over tomatoes leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.