Canning Whole/Halved/Quartered Tomatoes

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   As I have said so many times, the best foods come from the land, and it shows in every "peasant" or "rustic" dish. The foods that I remember most fondly, and the dishes that are most enjoyed by the beautiful Mrs. Tas, are the ones that come from the most basic and honest origins. I believe that modern, even "hi-tech" methods of cooking definitely have their place and are to be revered for what they are - but my favourites, the ones that I always go back to, come almost straight from the land and would be recognizable to "the common people" going back a hundred years, sometimes even longer. There is something that is absolutely honest and satisfying in eating a meal that has never seen a processing plant, let alone the inside of a can or a box. Food such as that, in my mind, carries its own credentials and is a true masterpiece, no matter how humble or unadorned it may appear in presentation.
The same holds true when it comes to preserving the simple, good things from the earth, a tradition born out of the necessity of having food stored over for winter. Beginning with the German and Slovak peasant ancestors in the ancestry of our own family - who surely engaged in activities such as drying fruits, fermenting cabbage and making sausages - and extending to the backyard gardens that our grandparents tended and harvested in the tiny, rural communities that their own parents settled, Mrs Tas and I share an appreciation and affection for the childhood memories of going to the pantry and seeing the jars of home-canned goods lined along the shelves in their multi-coloured glory, waiting to be opened and used in some good, comforting thing that Grandma was cooking for supper as the snow fell gently outside the kitchen window as a grey winter day darkened in anticipation of the approaching evening - and the supper we would enjoy around the family table.
One of the most basic foods that can be canned is the tomato, and preserved in its simplest and most versatile form - whole - it can be used in a myriad of entrees, condiments and other creations. Our garden didn't do so well this year, mostly due to an extremely late planting due to weather; however, I did retrieve enough tomaotes to can a few jars last weekend, while out at my parents' house.

For review, here is some useful, fundamental information on canning tomatoes from http://www.canning-food-recipes.com, which will allow you to familiarize yourself with some "ground rules" of canning tomatoes:

 Traditionally, canning tomatoes has usually been done by using the hot water bath canner method....

Pressure canning is...required for many canned tomato combination products because the pH value is above 4.6 which is a low acidic food. Tomatoes themselves fall close to the low acid level, just slightly above 4.6 and when mixed with meat for sauces or with vegetables like peppers or zucchini, which are a low acidic food it raises the pH value above 4.6 and must be processed by pressure canning to insure food safety. Foods that have a pH value of 4.6, or lower, may be processed in a boiling water bath canner.
When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.
Jars and Lids
Lids - Place jar lids in a small sauce pan filled with water and boil gently for 10 minutes before using. Do this before you need to place them on jars. Leave in hot water and remove as needed.
Jars - Sometimes recipes will say that it is not necessary to sterilize jars if they are to be packed with hot food. However, to be safe it is always a good idea. For preparing jars, wash them in hot soapy water and rinse well. Place in a large pot of water or water bath canner, and boil gently for 10 minutes. Leave in hot water until needed. Then remove a few jars at a time and place upside down to drain. They are ready to use in less than a minute.
Boiling Water Bath Canner 
Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you you have to add. It is always a good idea to have an extra small pot of water heating just in case.
Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid. When the water comes to a rolling boil, start to count the processing time. Reduce heat slightly and boil gently for the time recommended for the food being processed. When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space.
After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid is not sealed or possibly that food is in contact with the underside of the lid.
When completely cool, the screw bands may be removed if desired but not necessary. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place. If there is a possibility of freezing temperatures during storage, cover with a blanket or heavy cloth. Jars may also be placed in a box and stuffed with newspaper.
Processing Times
Processing, or canning times, are usually for an altitude of 0 to 1000 feet. If you are canning at a higher altitude, the times will need to be increased. This is because water has a lower boiling point at higher altitudes. Because of the lower boiling temperature the processing time is increased to insure that the harmful bacteria is destroyed.
Water Bath Canner
For the Boiling Water Bath method, process an additional minute for each 1000 feet in elevation. (i.e.) 5000 feet=5 additional minutes of processing time.
Tomatoes-Whole or Halved (without [added] liquid)

Ideal for use in soups, stews, casseroles and sauces.
Approximate Yields:
21 pounds whole tomatoes for canner load of 7 quarts.
13 pounds whole tomatoes for canner load of 9 pints.
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.
Raw Pack
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and press down until spaces between them fills with juice. Leave 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
After processing, remove jars immediately, place on a rack to cool.