In this video, I'm taking you through the step-by-step process of pressure canning tomatoes using the raw pack method—no extra frills, just pure tomato goodness preserved for later use. 🍅
In this straightforward tutorial, I'll guide you through:
🔪 Preparing the tomatoes
🍃 The raw pack method
⏲️ Processing times
🔒 Sealing and storing your jars
Learn how to preserve the vibrant flavors of ripe tomatoes straight from the garden. Plus, you'll ensure your pantry stays stocked with delicious, homegrown ingredients year-round.
Don't forget to subscribe to my channel for more canning tips and tricks! Hit that subscribe button below and join our preservation community. 📹
How to Can Tomatoes - Raw Packed Method
**Ingredients**
- Ripe tomatoes (as many as you want to can)
- Pressure canning jars with lids and bands
- Citric acid or bottled lemon juice (for acidification)
**Equipment**
- A pressure canner
- A canning funnel
- A jar lifter
- A bubble remover and headspace tool
- A cutting board
- A clean towel or cloth
**Instructions**
**1. Gather Your Equipment**
- Ensure your pressure canner is clean and in good working condition.
- Wash your canning jars, lids, and bands in hot, soapy water and rinse thoroughly.
- Prepare your jars according to the manufacturer's directions.
**2. Prepare Your Tomatoes**
- Wash the tomatoes thoroughly, removing any stems or blemishes.
- Optional: Peel the tomatoes by blanching in boiling water for 30-60 seconds, then transferring them to an ice water bath. The skins should slip off easily.
**3. Raw Packing and Acidification**
- Cut the tomatoes into quarters or halves, depending on their size.
- Add 1/4 teaspoon of citric acid OR 1 tablespoon of bottled lemon juice per pint jar. For quart jars, use 1/2 teaspoon of citric acid OR 2 tablespoons of lemon juice.
**4. Filling the Jars**
- Place a clean canning funnel on top of a canning jar.
- Pack the prepared tomatoes tightly into the jars, leaving about 1/2 inch of headspace at the top.
**5. Removing Air Bubbles**
- Insert a bubble remover and headspace tool or a plastic knife along the inside of the jar to release any trapped air.
**6. Wipe Jar Rims**
- Use a clean, damp cloth or towel to wipe the rims of the jars, ensuring there's no residue.
**7. Sealing the Jars**
- Place a clean lid on each jar and screw on the band until it's fingertip tight. Do not overtighten.
**8. Pressure Canning**
- Process the jars in a pressure canner or water bath according to your canner's directions. Note: Processing times vary for pints and quarts, and for electric canners and those with weights or dials.
**9. Cool Down and Storage**
- After processing, turn off the heat and allow the canner to depressurize naturally. Do not force-cool the canner.
- Once pressure is released, remove the jars and let them sit undisturbed on the counter for 12-24 hours.
- Check lids for proper seal, remove screw bands, wash, date, and store out of direct sunlight.
**Enjoy the vibrant flavors of summer all year long with your home-canned tomatoes!**
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