- POP! The Best Sound Ever Heard in a Kitchen
- Equipment You Need for Canning Tomatoes
- How to Can Tomatoes Properly
- How to Fill the Canning Jars
- How Long do Canned Tomatoes Last?
- What Can You do with Home Canned Tomatoes?
- The Big Question: Why Can Tomatoes?
Tomatoes are a wonderful long-term storage food. Learning how to can tomatoes is a great way to store the abundance you may be getting from your garden! Whether you’ve spent the time and effort of growing tomatoes in your backyard or you purchased them from a local farm, don’t let any of them go to waste. I’m going to show you my easy, step by step instructions for how to can tomatoes; including supplies and equipment needed, how to fill the jars, how long to process them, and what to use them for later.
POP! The Best Sound Ever Heard in a Kitchen
If you’ve ever canned anything, you know exactly what I’m talking about. After all the prepping food, filling jars, carefully lowering into the water and trying not to get burned getting the jars out, while they’re sitting on the counter, you start to hear:
It’s the sound of something done right, of a process accomplished. You breathe a sigh of relief and listen joyfully.
The jars are sealing.
The first time I tried canning I jumped in and did pickles and salsa based almost entirely on verbal instructions from friends at my book club along with their quickly written recipes. It was a bit cheeky not to read up more on the process, I suppose, and I was deadly nervous about the whole thing, but that POP was the best sound ever at the end. I knew I had done it more or less correctly, and it felt great.
My grandmother and I then did a half bushel of tomatoes, and I picked up some more good tips. If you’re a beginner in the world of canning, this post is for you.
Equipment You Need for Canning Tomatoes
You will need some basic supplies in order to properly and safely can tomatoes. My canning pot is actually just a gigantic pot that looks exactly like a canner, but with a flatter bottom. It’s what I make my chicken stock in and is also sold for cooking corn, lobsters, etc.
Basic Canning Supplies Needed:
- water bath canning pot (approx 20 quart size)
- canning rack/insert if your pot didn’t come with one (this keeps them from bumping into other jars inside the pot and breaking)
- canning jars (simply choose your favorite size – I like quart jars for tomatoes)
- lids (if you’re reusing jars and need new lids)
- canning funnel (I invested in one after a few years and wondered why I waited so long!)
- magnet stick (used to handle the hot lids and rings – you can also use tongs instead)
- jar lifters
The canning funnel and magnet stick are optional, but they do make canning even easier!
If you want to can anything other than fruits, salsa, and tomatoes (i.e., meat, beans, green beans, other vegetables) you need a pressure canner to do it safely. The All American brand pressure canner is recommended as one of the safest and best out there.
Note: Did you know some canning lids are lined with BPA plastic? If you’re looking for an alternative, try Tattler reusable, BPA-free lids on Amazon (or here) or make sure to purchase the Ball BPA-free lids as they recently began offering these.
How to Can Tomatoes Properly
Once you’ve figured out what type of tomatoes you want to can (paste tomatoes are best for sauce while any large tomato is great to dice) and have either spent the summer tending a garden or picked up a bushel or two from a local farmer, it’s time to get started canning!
1. Gather all your Supplies the Night Before
Make it super easy on yourself and get all of your supplies cleaned up and ready to go. (Clear off the kitchen counters too!) Trying to can tomatoes, especially if it’s your first time, you definitely don’t want to deal with cluttered counters or the extra rush of finding the equipment you need when you’re in a rush.
Inspect the tops of the jars for cracks and run the jars and rings through the dishwasher on high heat to sterilize, preferably ending the cycle right about the time you need them so they’re still warm (easier said than done in a household with children).
2. Get the Pots Ready on the Stove
You will need three pots:
- water bath canner
- small pot for your lids to simmer in hot water
- nice large pot for cooking the diced tomatoes (8-quart size if you have it)
Fill your water bath canning pot about two-thirds to three-fourths of the way with water, depending on the size of your jars. You’ll want the water to cover the submerged jars by about an inch. Turn that on high to get it boiling as this will take a while (lid on helps it boil faster!).
Put your lids in the small pot and bring it to a simmer, not a boil, and leave a burner open at the front of the stove for your pot of tomatoes.
3. Start Prepping Tomatoes!
Start a pot of water boiling while you wash up all of the tomatoes. Once the water is boiling I like to remove the skin. This way the skins don’t separate from the pulp while you’re processing them and I just don’t prefer the way this looks. (If you’re blending the tomatoes to make canned tomato sauce, feel free to skip this step.)
A really easy way to get the skins to slide right off is to put 5-10 washed tomatoes in the boiling water for one minute or so. Take them out with a slotted spoon and put them in a colander where you’ll run cold water over them. The skins just slip right off with a paring knife or even just your fingers.
The next step is to core the tomatoes, which is really simple with a paring knife or even just your fingers.
Next, you can dice or chop them and put the pieces in a big pot to cook/simmer. My grandma doesn’t use a cutting board but rather just hacks the tomatoes apart in midair over the pot with a paring knife, like you might when slicing an apple or peach. Don’t do it like Grandma if you don’t have the right knife skills, I just mean to say that they don’t need to be pretty. 😉
4. Get ’em Boiling on the Stove
Go ahead and pour out the boiling water you used to remove the skins and start putting your diced tomatoes in it to cook. You’ll want to get them up to boiling temperature.
At this point, the water in your canning pot should be boiling; in fact, you probably have had to turn it to low and make it wait for you. That’s okay. Better it waiting than you, especially if bedtime is approaching.
Safety note – If you are canning tomato juice or puree, make sure to boil for at least 5 minutes to assist in removing air pockets before canning.
To expedite the process, you can fill the first set of jars as soon as you have enough tomatoes ready for them, then continue to chop tomatoes into the pot as round one processes in the canner. (Process is the canning word for boiling the jars for the appropriate amount of time for them to seal.)
How to Fill the Canning Jars
This is the part where my heart starts racing a little bit. Up until this point, you can be interrupted by kids, the phone or even dinner, but for about 10 minutes here, it would be best if you were focused (Hence the 10 p.m – midnight canning at my house).
Prepare the following supplies on the counter near your canner:
- rings (the lids should already be in hot water on your stove)
- funnel if using
- tongs or magnet thingy to get lids out
- clean, dry washcloth
- 1/2 or 1 tsp measuring spoon
- salt (I prefer Redmond) in a little dish
- lemon juice or citric acid
- oven mitt (to move the warm jars once filled)
5. Fill the mason jars with hot tomatoes
This is where the canning funnel comes in handy! You’ll need to use a ladle and pour the tomatoes into the jar. The best practice is to use hot jars as it reduces the risk that they will break (hot liquids + cold glass = breakage), so right out of the dishwasher is great.
Do not fill all the way to the top, but leave 1/2 inch of headspace and wipe off any sauce from the rim!
6. Add Salt
Put 1/2 teaspoon of salt per pint or 1 teaspoon per quart, preferably coarse or kosher salt into each jar of tomatoes. I usually use Celtic sea salt or Real Salt. If you’re a forgetful person like me, you may want to put the salt and acid (below) in the jars first, all at once. With quarts, I added 1/2 teaspoon at the bottom of the jar and 1/2 teaspoon at the top.
7. Add Lemon Juice or Citric Acid
This is necessary because so many types of tomatoes are “low-acid” nowadays and the proper acid levels prevent botulism!1 Add 1 Tablespoon lemon juice or 1/4 teaspoon citric acid per pint (double for quarts).
8. Put the Lids and Rings on Each Filled Jar
Double-check that there is nothing on the rim of the jar. Pull a warm lid out of the simmering pot with tongs or a magnet stick and place it on the jar, then tighten the ring (not as tightly as you possibly can, just a quarter turn or so past “on”).
9. Get the Jars into the Canner
Using an oven mitt (the jars are hot!) balance the jars on the rack inside the pot. Put them in as you fill them, and you want to get them all in quickly so you can get the jars processing as soon as possible. Keeping everything hot is important.
Lower the jars, make sure the water is about an inch over the tops of the jars (i.e. the jars are totally submerged plus some), put the lid on the canner and bring to a boil.
Now the kids can bug you if they need something. 😉
10. Process the Tomatoes in the Water Bath Canning Pot
The boil will take longer than you think. Do not start your timer until you have a genuine, rolling boil. Process for 40 minutes for pints, 45 minutes for quarts.2 When the timer goes off carefully lift the rack and hang it on the sides of the canning pot. Important note: If you live at altitude above 1000 feet, please consult an official guide for proper timing adjustments.
Use a really good oven mitt or the jar lifters from your canning equipment to get the jars out, setting them on a towel spread out with at least an inch between jars on your counter. I prefer the Ove’ Glove for jobs like this since I never invested in a proper jar lifter.
Now is the fun part, you get to hear those lids pop! Within an hour, and often in the first 5-10 minutes, the jars will begin to seal. Leave them at room temp for 12-24 hours. Write the month and year on the lid and let them cool. Now you’ve got food for the winter!
How Long do Canned Tomatoes Last?
For the best long-term results, your jars of tomatoes should be stored in a dark place with temperatures ranging from 50 to 70 degrees. As long as the lids have properly sealed, they should last well for 12-18 months. You will, however, see the best color and texture during the first 3-6 months.
As long as they stay sealed, they should remain safe to eat, but the quality will begin to degrade past 12-18 months. I’ve also heard that some people find they bring on a metallic taste after about 18-24 months.
After you open one of the jars, place any leftovers in the refrigerator, and use within 7 days.
If any of your jars do not seal properly, refrigerate, and use within a week.
What Can You do with Home Canned Tomatoes?
Having diced tomatoes on hand is so nice and convenient! It includes the pieces of firmer diced tomatoes you can use in recipes, but it also contains the lighter tomato juices which can be used as broth substitutions.
Easy recipes that use diced tomatoes:
- Keto Chicken Curry (add them in for some extra veggies)
- Sloppy Joes
- Nourishing Salsa Soup
- Slow Cooker Chipotle-Style Beef Barbacoa
- Add them to skillet cooked chicken, salt and pepper to taste, simmer, and top with mozzarella cheese and fresh basil!
- Stuffed Cabbage “Un-Rolls”
- Vegetarian Quinoa Chili or your favorite chili recipe
If you don’t have any canned tomato sauce on hand you can also blend two pints of diced tomatoes for every two cups of sauce needed and simmer it down into tomato sauce. Just season and use it in your recipe!
The Big Question: Why Can Tomatoes?
Are canned tomatoes nutritious?
For most vegetables and all fruits, heating does reduce the nutrients and high temperature/pressure often renders the produce far less nutritious than fresh or frozen. Tomatoes, however, release their lycopene when heated and the finished product contains more of this nutrient than in its raw state.3
Plus, I’m going to continue to buy canned tomatoes if I don’t make my own.
Does it save money to can your own tomatoes?
After the cost of the jars, new lids each year, and purchasing tomatoes, not to mention the energy used for the stove, canned tomatoes are pretty close to the same price as a good deal at the store. This was incredibly disheartening the first time I spent 4-6 hours canning tomatoes, then realizing I probably saved all of 50 cents! I vowed never to can again, unless by some chance I had a tomato harvest from my own garden.
Now that I try to buy tomatoes in glass jars (to avoid the BPA cans), I can save about half the cost.
Tips for Making Canning Tomatoes a bit More Frugal:
- Grow your own tomatoes! This is, of course, the cheapest way to get bushels of tomatoes for preserving without spending a lot of money.
- Check with your local farmers stand. Many times local farms will have a lot of “misfits”! The tomatoes are great for canning, but aren’t pretty enough for them to sell as slicing tomatoes. This way you can often get tomatoes for about half the normal retail price.
- Ask around for canning supplies. So often people have canning equipment lying around that they haven’t used in years and they’d love to pass it on to a friend or family member that will use them.
- Make sure to check garage sales! This is a great way to purchase supplies without spending a lot – always be on the lookout for jars too. (For safety purposes, make sure they are jars meant for canning.)
- Borrowing from a friend is a great way to get started with canning. Sometimes harvest happens all at once and people that do a lot of canning won’t be able to lend out their equipment, but it never hurts to ask!
If you are interested in learning more about canning different types of food I’d recommend the book Ball Complete Book of Home Preserving. It’s a great resource to have on hand and follows all of the modern food safety protocols.
- Home Canning and Botulism. (2018, June 11). Retrieved May 5, 2020, from https://www.cdc.gov/features/homecanning/index.html
- Selecting, Preparing and Canning Tomatoes. (n.d.). Retrieved May 5, 2020, from https://nchfp.uga.edu/how/can_03/tomato_water_pack.html
- Turning Up The Heat On Tomatoes Boosts Absorption Of Lycopene. (2008, August 22). Retrieved May 1, 2020, from https://www.sciencedaily.com/releases/2008/08/080820163109.htm
37 thoughts on “How to Can Tomatoes the Easy Way – Perfect for Beginners”
Thank you so much for your great comprehensive directions. I will be making salsa for the first time this week. My friend has a canning book that after seeing I just ordered, called – So Easy to Preserve by the Cooperative Extension The University of Georgia, it is filled with very detailed information about canning as well as abundant recipes. I call my friend a master canner and this is her go-to book. Thanks again, I will be trying all of your recipes!
water bath canning gives finished project a nice look, but I have heard that pressure canning is safer. What are your views?
Hi Karen, It depends on the type of food. Tomatoes can be done either way safely. If you’re water bath canning, you just want to use a water bath specific recipe that uses lemon juice or citric acid to ensure the tomatoes have a high enough acid level, as this recipe does. Hope that helps!
wanted to add- my mother froze a lot of tomatoes. Made sure to wash them well, then just put in a freezer bag! When taken out of the freezer, just simply run water over the tomato, and the skin slips right off. Viola! You can then put them in jars to can unless you’re going to make sauce, etc.
I just froze some this way..it’s nice to know it turned out well for your mom! I was wondering how I would keep my tomatoes fresh while waiting for the others to ripen. Thanks for the tip
I am a first time caner and have found your blog very helpful. I have been doing a lot of reading, both before and after making my salsa, and have few questions. Let me start by giving you the ingredients and other details before my questions. The salsa was made primarily out of tomatoes but also included bell and hot peppers, onions, and garlic. I processed for roughly 40-5o minutes in a heavy boil water bath with at least an inch and a half of water on top. I live in Salt Lake City which has an elevation of roughly 4300 feet. I left about an inch to an inch and a half of head space in the jars. I sterilized everything before jarring. Please help me with the following questions so I don’t turn into the vegetables I tried to preserve.
1. everyone says peel your tomatoes. Is this really necessary? I didn’t.
2. Will too much or too little head space affect the preservation? All the Jars were sealed well ?
3. Did I process long enough for the elevation I am at?
4. I used sweet (cheery) tomatoes for the second batch. Do these have enough acidity. I added lime juice to each can prior to processing. I read to do this just in case but I also read not to use fresh squeezed juice, which I did. I feel like there is a lot of contradicting info out there. Will I die a slow an agonizing death or enjoy this salsa on my enchiladas?
5. I also read to remove air bubbles before processing but was never instructed how to. Is this really necessary? There is a lot of air in the head space and processes is designed to push out air and seal the lid?
Please help me alleviate my worries. Thanks for the great knowledge and I look forward to your response.
Nathan – hope I can help, but I’m far from an expert!
1. Peeling is just texture preference. You’re good.
2. Yes! Too much might wreck the seal, but I’m pretty sure you’ll know it because they’ll be too easy to open.
3. No idea; check Ball blue book!
4. Ummmm…I am totally not qualified to answer that, sorry!
5. I think I’ve seen people run a knife aroudn the inside of the jar to remove air bubbles from inside the liquid, but I haven’t done that.
I live to can tomatoes in the fall and have many favorite farmers as resources for obtaining organic or no spray tomatoes. I try to do at least enough to have 2 jars a week through the year and then some for gifts. a great investment is a Nesco roaster oven- 18 quart size, which I sit next to my sink, plugged in and on. Then as I peel and core tomatoes after blanching, I quarter them and throw them right in the nesco. This is where they heat to bubbling before going into jars. Using a nesco saves space on the stove for the blanching water, canner, small pot for heating lids, etc. Besides straight stewed tomatoes, I use my nesco to make large batches of salsa and marinara for canning. If you don’t have a nesco, borrow one to try this (church kitchens often have them for big events) and then keep an eye out at estate or garage sales. Also can get one on Amazon for 45.00.
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Such a great price on the tomatoes. I just called an organic farm to see about getting me a half a bushel to can a bunch too, they certainly weren’t anywhere near $10! I know my plants aren’t going to make enough this year, so buying them would be best, but not at the price I was quoted.
OMG! I’ve been looking on how to put cooked tomatoes in a bottle without spoilage. You see my mom used to do these, however, it got spoil in no time. She follow the recipe she had but, we really don’t know what’s wrong with her recipe.. I’ll share to my mom. I’m sure she gonna love this.
Thank you so much for sharing this post. Very helpful and informative. 🙂
This year I froze all my extra tomatoes from the garden. I just rinsed them, cored them, and tossed them in labeled containers. Some of the really big ones I did cut in half also. Whenever I want to cook with diced tomatoes now, I just let a “can equivalent” number of frozen tomatoes thaw partially and then I slip the skins right off, dice them (it’s easiest when they’re still a little frozen), and toss them in my pot of chili, soup, etc.
Since I have the freezer space, this definitely seems like the best use of my time when it comes to preserving my tomato harvest. After reading your note about the most nutritionally advantageous way to preserve the tomatoes, I wonder if freezing isn’t just as good as the canning if one is going to cook/heat them up anyway.
Perhaps an advantage of the canning is that the diced tomatoes keep their shape better…my frozen ones mush a bit, but that doesn’t matter much in the meals I usually use them in.
You bet! I would totally freeze if I had the space. Great points! 🙂 Katie
I also freeze tomatoes until I have a whole bunch to can at once, though I do mostly sauce so I don’t mind that they fall apart. Makes the peeling easier, though!
.-= Lenetta @ Nettacow´s last blog ..Daybook for September 7- 2010 =-.
Love the popping!
This will be my first year canning, and I did some light canning earlier to get my feet wet. But when the harvest really starts coming in, especially between my mom’s garden and mine, we will be busy canning a ton. Her tomato plants are nearly as large as her corn. Mine is a little smaller, but is doing well too. Between the two of us, we will be canning a ton together this fall.
I use my food processor for canning tomatoes.
Core the tomatoes and whiz—peels and all. Fill and process. All the goodness of the peel goes into the tomatoes….that’s my excuse for being lazy….
This year I boiled down for my own tomato sauce added spices…even whizzed up the ubiquitous zucchini in it.
I know this isn’t totally relative to this post, but I was wondering about BPA in tomato cans… is it just the ones with the white lining? Because I had a can of diced tomatoes today (50 cent Family Dollar brand) where the inside looked and felt like metal… is there still BPA lurking there or not?
My educated guess would be that the metal wouldn’t have BPA…but the reason most tomato cans are coated with plastic is because the acidic tomatoes causes metal to leach…so you’ve got other worries with your can, perhaps. Glass is best for tomatoes, to be sure!
This was my first year canning and I started with tomato sauce. My second batch turned out perfectly. My first batch took forever to process, I think because I left too much head space in the jars. I heard one pop and after a while I put the rest back into the water bath for a long time. I didn’t hear the other s pop, but the tops are all flat and tight. I was thinking of scrapping these jars just in case, as I’m not sure about them. Any thoughts?
I hope you get this in time – if the lids are tight, don’t worry about the noise! Sometimes they pop practically as they’re coming out and you’re still fiddling with the rack and don’t even hear it. If they’re tight, you’re golden! 🙂 Katie
You can get the Ball canning book at Wal-Mart for 6.00 and it is SO helpful with the process times. Also there it a great web-site called pickyourown.org that has step by step dirrections for everything and also where to find great local places to pick your own fruit and such.
I don’t follow all the instructions exactly but some things I have learned now that I have been canning for over 10 years.
Hot jars are necessary, I have lost so many jars in my canner due to cracking. Some of this can’t be helped because jars do get old and I started out with a lot of old jars, but hot helps.
Covering the jars in your canner with the recommend amount of water(one to two inches) saves all the work you did. One year my husband was helping me and the jars were not covered all the way. We lost 20 quarts of applesauce with mold growth in the jars.
I love canning and can all the produce out of the garden, expecially the tomatoes. ! I “cold pack” mine and don’t cook them first, it saves time and with the added lemon juice(1T to a quart) I have never had any problems.
You jars look so pretty sitting on the counter. It’s so satisfying to see the work you did sitting all lined up.
.-= Bekki´s last blog ..What a mess! =-.
Okay, so I’m both more and less cavalier than you are about different things. 🙂
I’d never reuse any lids. I wouldn’t want to risk anything unsealing or spoiling.
I process for a LONG time. Once I think it’s REALLY boiling I will leave it at least 30 minutes. And what I consider “boiling,” well, it’s probably already been basically boiling for awhile before I set the timer.
But, I don’t bother to add any citric acid…and I do can with the open water bath. My pot is such that it covers the jars by 1″ or more but once it’s boiling it would knock the lid off and it could fall onto a child or something…(yes, it fell once, and no, nobody was near at the time). I read a lot about this, and as long as the water remains at the proper level, it will be fine. It’s the pressure of the water that seals the jars.
I don’t worry about “sterilizing” the jars or rings before canning. The rings will never touch the food, and even after you’ve “sterilized” the jars, they are still exposed to air and everything while you are filling them. The point of the waterbath is to heat and truly sterilize everything. I wash mine in hot water and soap right before I fill them so they’re as clean as they should be, but I don’t worry about boiling and such.
I put my lids in very hot tap water, I don’t put them on the stove. The point is only to “melt” the “glue” that will help seal the lids. If you boil them or heat them too long it can mess with the seal.
I haven’t bothered to buy a jar rack. I simply place a quilted hot pad at the bottom of the pot to protect the jars.
Hmm…I think that’s it! lol. Although food safety is important, I think we spend a LOT more time worrying about it than we need to. If the most important parts are followed (using clean equipment, long enough processing, checking the seals, proper equipment), then I wouldn’t worry TOO much. I take other liberties that I’m almost afraid to mention here. ha. But so far everything has sealed and been completely fine.
.-= Kate´s last blog ..Favorite Smoothie =-.
Funny that we are so opposite! I have to know – how do you get the jars out safely w/o a rack? My rack is broken now on 3 of its 6 points, so I’m going to need to adapt or find a new one w/o a pot.
Alslo, I think “open water bath” refers to the process of not putting jars in water at all, but just filling them with hot food and letting them seal, totally “open”, not just having the lid off. ??? Either way, what you’re doing sounds completely safe.
I have one of those jar lifter things. So when it’s done I just let it sit for a couple minutes until the boiling calms down, then carefully pull the jars up with the lifter. I could not do it without that thing. But I’ve never found a need for a rack! I also just use my giant stock pot so I’ve made some concessions but hey, it was cheap and it works!
.-= Kate´s last blog ..Favorite Smoothie =-.
I have to agree with Kate, I just came to this post, and was very concerned about your admission that you reuse lids. Please keep in mind that botulism can lie undetected in a jar, with little or no sign that the item is contaminated. Botulism can paralyze or kill. It is not something to be taken lightly, especially with children consuming the goods. This is the major reason I was afraid to start canning. I took several classes before I got my nerve up… I have recently acquired the Tattler lids which ARE reusable (and BPA-free), and plan to try those this year, but due to the differences (they don’t make a pop sound, for instance), I will be very cautious. My first year, and this first year with the new lids, I will not can anything I wouldn’t plan to cook for 10+ min at a full boil after opening it. Good luck, and take care.
LOVE that popping sound, there is nothing better! I’m pretty sure the guidelines are 45 minutes for quarts and 40 minutes for pints. It would be awful to go to all that work and then get sick from your beautiful tomatoes!
Yikes. Thank you! My grandma and I did 10 minutes, and I never looked it up. Of course, she also goes on about how canning used to be all open water bath, and probably wasn’t so safe… Sigh. I updated the post, and I appreciate the help!
You’re welcome 🙂 I recently took a class at our local extension center on canning tomatoes and it was very helpful. Thank you for all your incredible work on the blog, I have learned so much!
I was thrilled to learn recently that Classico pasta sauce comes in standard size jars that can be reused for canning. Just buy the lids and rings! I just made a batch of applesauce with a few I’d saved up.
I too love that sound of pop or “ping”. Another easy solution to remove cores is the apple corer. I’ve canned for a few years, but this was my first year canning salsa and I learned a few tricks along the way!!!!
Also, 10 min is far too short of a processing time. I think it’s 35 for quarts and 25 for pints.
You’re so right about that sound! I laid in bed at 11:00 Sunday night counting the pops from the kitchen waiting on my peaches to seal–it’s the most satisfying sound!
Just one thing missing…It is now recommended to add a bit of acid to the jars (citric acid, lemon juice) since there are so many ‘low-acid’ tomatoes. (Low-acid foods must be pressure-canned)
Thank you for the note – I updated the post with the recommendations. I guess it’s not so safe to learn from grandma with an old recipe…or from Kitchen Stewardship! Shucks. I appreciate your help!
No problem! Glad to be able to help. I am pretty new to canning myself, and managed to find a cheap used copy of the Ball Blue Canning Book on Amazon. I highly recommend it! There are some great recipes in it. 🙂