Matt found a love for Heirloom Tomatoes this year and I have been loving our Tomato selection. We have 35 plants in our yard with over 20 varieties compared to the 6 Heirlooms I normally do every year, I have been doing a lot of canning. Organic Heirloom Tomatoes with splash of home grown Purple and Green Basil on top who could resist?! The cans are simply gorgeous bright shades with our Yellow Zebras, Red Mr. Stripeys, Beefsteaks, Black Krim, Green Zebras, Orange with Purple smudge and Sun Golds so vibrant!
My new favorite Tomato? The Orange with Purple Smudge Tomato So yummy sweet, crisp and just the right amount of acid. Great name too cause that is exactly what it looks like.
My all time favorite Cherry tomato still goes to Sungold They are SO SO sweet they are liking eating candy! I've tried to beat it but nothing compares for me, although the Black Cherry this year came in a close second. Apparently I love Orange tomatoes!
How I canned my Fresh Organic Heirloom Tomatoes
Ingredients and Equipment
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How to Make Home Canned Tomatoes from Fresh Tomatoes.
Step 1 - Selecting the tomatoes
It's fun to pick your own organic tomatoes and you obviously get better quality when you do that!
If you don't have enough or didn't grow any, a local farm is the way to go look it up you'd be suprised how many local farms there are.
The best variety of tomato to use is the Roma; also called paste tomatoes. They have fewer sides, thicker, meatier walls, and less water. And that means thicker sauce in less cooking time! You may can cherry tomatoes, grape tomatoes, etc., but they do tend to be more watery, and you must be sure to added the lemon juice as recommended in the recipe, because they tend to be lower in natural acidity.
Also, you don't want mushy, bruised or rotten tomatoes!
And for those of you with an abundance of green tomatoes, the USDA says that since green tomatoes are more acidic than ripened fruit, they can be canned safely with any of the standard tomato directions. I prefer to store them in the basement, where they slowly ripen, but if you have a use later for canned green tomatoes, go for it..
Step 2 - Get the jars and lids sanitizing
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. If you don't have a dishwasher, submerge the jars in a large pot (the canner itself) of water and bring it to a boil.
Be sure to let it go through the rinse cycle to get rid of any soap!
Get the canner heating up
Fill the canner about 1/2 full of water and start it heating (with the lid on).
Get a the medium pot of water heating
This is also a good time to get your 1 quart of water boiling
and/or tomato juice (you will use it to fill any air spaces in the jars in step 6).
Start the water for the lids
Put the lids into the small pot of boiling water for at least several minutes. Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)
Step 3 - Removing the tomato skins
To remove the skins put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)
then quickly put them into a waiting bowl of ice water.
This makes the skins slide right off of the tomatoes If you leave the skins on, they become tough and chewy in the sauce, not very pleasant.
Step 4 - Removing the skins, bruises and tough parts
The skins should practically slide off the tomatoes. I leave mine whole and core out the middle or you can cut the tomatoes in quarters and remove the tough part around the stem and any bruised or soft parts.
Step 5 - Fill the jars with the whole or cut tomatoes
Fill them to within ¼-inch of the top with tomatoes
Be sure the contact surfaces (top of the jar and underside of the ring) are super clean to get a good seal super important.
Step 6 - Add 2 Tablespoons of lemon juice and liquid
After you fill each jar with tomatoes, add 2 tablespoons of lemon juice. This acts as a preservitive and helps to reduce the odds of spoilage and to retain vibrant color and flavor. Then fill to 1/2 inch below the top with either boiling water or hot tomato juice.
Step 7 - Free any trapped air bubbles
Using a flat plastic or wood utensil to free trapped air bubbles by gently sliding it up and down around the inside edge.
Step 8 - Put the lids and rings on
Just screw them on snugly, not too tight. If the is any tomato on the surface of the lip of the jar make sure and wipe it off first with a santized rag or clean water with your hand.
Step 9 - Boil the jars in the water bath canner
Put them in the canner (easy to find at any store this time of year for around $20-30) and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 45min. Remember to adjust the time if you are at a different altitudes always check with your Extension Service for your State.
Pressure canners do work better for tomatoes and other low acid foods - you'll get less spoilage with a pressure canner and much better texture. I will invest in one next year but for now this works great. I know there are many ways to can and practice makes perfect. My family was never big canners but I sure will be I LOVE it! Nothing is better then fresh and local, my two favorite things!
Enjoy!
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