Now, there are multiple ways to can – but this how my mother and grandmother taught me. Let’s dive into shelf-stable vegetable canning.
Preparing Supplies
Here’s a list of what you’ll need:
- Glass jars (quart size)
- Lids and rings
- Vegetables
- Salt
- Large/wide pot of boiling water with lid
You need to wash and sanitize the jars. To do so, wash the jars with soapy water. Rinse thoroughly. Place opening-side down into the boiling water. The steam with sanitize.
Tomatoes
You’ll want to wash and peal your tomatoes. This may seem like a daunting task – but I have a hack that will save you time. Place the tomatoes in the sink and rinse any obvious dirt off. Once the tomatoes are clean, pour boiling over the tomatoes. Allow to sit and pour ice cold water over the tomatoes. This process will allow the tomato skin to fall off.
Time to Can
Place your pealed tomatoes into the jar with a teaspoon of salt. Leave a 1/2 inch gap. If there’s a larger gap, you can pour filter water into the jar.
Place the canning lid and ring on the jar and place into the pot with the lid. This is called a water bath. You’ll want to boil the jars for 40-45 minutes. The test is to ensure the lids have sealed.
Allow to cool and store in a dark, cool place.
Using Your Tomatoes
Use your canned tomatoes for a variety of sauces (spaghetti) or chili. You can also sift and deseed to make tomato juice for bloody Mary’s!
Canning is a great way to preserve your harvest, homemade gifts, and more.
Happy canning!
xo love kim
