Canning tomatoes at home is a fantastic way to preserve the fresh, vibrant flavors of summer all year round. While traditional water bath or pressure canning methods are popular, did you know you can also use your oven to can tomatoes? Oven canning is a straightforward, less messy alternative that can save you time and effort. In this article, we’ll walk you through the process of how you can tomatoes in the oven, step-by-step, so you can enjoy home-canned tomatoes with ease.
What Is Oven Canning?
Oven canning involves placing jars of prepared tomatoes into a warm oven to heat them and create a vacuum seal. This method uses the dry heat of the oven instead of boiling water or steam to sterilize and seal the jars. It’s important to note that oven canning is best suited for high-acid foods like tomatoes, which naturally inhibit bacterial growth.
Why Choose Oven Canning?
– Less Mess: No need to boil large pots of water or deal with splashing.
– Even Heating: The oven’s dry heat gently warms the jars.
– Simplicity: Easy to monitor and manage temperature.
– Time-saving: You can prepare and seal jars in one go.
How Do You Can Tomatoes in the Oven? Step-by-Step
1. Prepare Your Tomatoes and Jars
Start by selecting ripe, fresh tomatoes. Wash them thoroughly and remove the stems. To make peeling easier, you can blanch the tomatoes briefly in boiling water, then cool them in ice water. The skins should slip off easily.
Next, wash and sanitize your canning jars and lids. Preheat your oven to around 250°F (120°C) and place the jars inside to warm them up. Warm jars help prevent breakage when hot tomatoes are added.
2. Roast or Prepare the Tomatoes (Optional but Recommended)
For added flavor, you can roast your tomatoes before canning. Halve the tomatoes and place them cut-side down on a foil-lined baking sheet. Drizzle with olive oil and season with garlic powder, onion powder, salt, or herbs if you like. Roast at 350°F (175°C) for about 40 minutes until the skins start to peel back and crack. This step softens the tomatoes and intensifies their flavor.
3. Pack the Tomatoes into Jars
Once the tomatoes are peeled and optionally roasted, pack them tightly into the warm jars. Add salt to each jar for flavor and preservation-about 1/2 teaspoon per pint or 1 teaspoon per quart. You can also add a splash of lemon juice or citric acid to increase acidity, which is important for safe canning.
4. Seal the Jars
Wipe the rims of the jars clean to ensure a good seal. Place the sterilized lids on top and screw on the bands just until fingertip tight.
5. Oven Canning Process
Place the sealed jars on a baking sheet, leaving space between them. Put the baking sheet in the preheated oven at 250°F. Bake the jars for about 1 hour. This heat will sterilize the contents and create a vacuum seal as the jars cool.
After the hour, turn off the oven and let the jars cool inside the oven gradually. This slow cooling helps prevent jar breakage. Once completely cool, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed properly.
Tips for Success
– Use only canning-approved jars and lids.
– Always add acid (lemon juice or citric acid) to tomatoes to ensure safe acidity.
– Avoid over-tightening lids before heating.
– Store sealed jars in a cool, dark place.
– If any jars do not seal properly, refrigerate and use those tomatoes first.
What Can You Do with Oven-Canned Tomatoes?
Oven-canned tomatoes are perfect for making sauces, soups, stews, and salsas. Their rich, roasted flavor adds depth to any dish. You can also blend them into pasta sauces or use them as a base for chili.
Oven canning tomatoes is a simple and rewarding way to preserve the taste of summer. With just a few steps, you can enjoy homemade canned tomatoes anytime without the fuss of traditional canning methods. Give it a try and savor the flavor all year long!