Canning tomatoes with a pressure cooker is a fantastic way to preserve the fresh taste of summer all year round. Whether you have a bumper crop from your garden or want to stock up on store-bought tomatoes, pressure canning ensures your tomatoes stay safe, flavorful, and ready to use in your favorite recipes. If you’ve been wondering, how do you can tomatoes with a pressure cooker? – this friendly guide will walk you through the entire process with easy-to-follow steps and helpful tips.
Why Use a Pressure Cooker for Canning Tomatoes?
Tomatoes are naturally acidic, but their acidity can vary, so pressure canning is recommended to ensure safety by reaching high enough temperatures to kill harmful bacteria. Unlike water bath canning, a pressure cooker can reach temperatures above boiling water, which is crucial for safely preserving low-acid foods or foods with variable acidity like tomatoes.
Pressure canning also helps retain the tomatoes’ vibrant flavor and nutrients, giving you delicious canned tomatoes that taste fresh and bright whenever you open a jar.
What You’ll Need Before You Start
– Fresh, ripe tomatoes (Roma or plum tomatoes work great)
– Pressure canner or pressure cooker designed for canning
– Canning jars with lids and bands (pint or quart sizes)
– Bottled lemon juice or citric acid (to ensure proper acidity)
– Salt (optional, for flavor)
– Jar lifter and canning funnel
– Clean towels and a large pot for boiling water (to sterilize jars)
Step-by-Step Guide to Canning Tomatoes with a Pressure Cooker
1. Prepare Your Tomatoes
Start by washing your tomatoes thoroughly. Remove stems and any blemishes. You can peel the tomatoes if you prefer by blanching them in boiling water for about 30-60 seconds, then plunging them into ice water-the skins will slip right off. After peeling, cut the tomatoes into halves, quarters, or leave whole if small.
2. Sterilize Your Jars
Place your jars in a large pot of boiling water or in your pressure canner to sterilize them. Keep them hot until you’re ready to fill them to prevent cracking when filled with hot tomatoes.
3. Add Acid for Safety
To each pint jar, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid. For quart jars, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This step is essential to ensure the acidity is high enough to prevent bacterial growth during storage.
4. Fill the Jars
Using a ladle and funnel, pack the tomatoes into the hot jars, leaving about 1-inch headspace at the top. If you like, add 1/2 teaspoon salt per pint or 1 teaspoon per quart for flavor. Remove any air bubbles by running a non-metallic spatula or skewer around the inside edge of the jar. Wipe the rims clean with a damp cloth before placing the lids and bands on.
5. Load the Pressure Cooker
Place the filled jars on the rack inside your pressure cooker or canner. Add the recommended amount of water (usually about 2-3 inches) to the bottom of the cooker. Lock the lid securely.
6. Vent and Build Pressure
Heat the canner on medium-high heat and allow steam to vent for 10 minutes to ensure all air is removed. Then close the vent or place the weight on the vent pipe to build pressure. Bring the pressure up to 10 pounds (psi) for altitudes under 1,000 feet. Adjust pressure accordingly if you live at higher altitudes.
7. Process the Jars
Once the correct pressure is reached, start timing. Process pint and quart jars for 15 to 25 minutes at 10 pounds of pressure, depending on your altitude and recipe. It’s important to maintain this pressure throughout the entire processing time. If pressure drops, bring it back up and restart the timer.
8. Cool Down and Seal
When processing time is up, turn off the heat and let the pressure drop naturally-do not force release the pressure. Once the pressure gauge reads zero, wait another 5 minutes before opening the lid. Carefully remove the jars with a jar lifter and place them upright on a towel. Leave them undisturbed for 12 to 24 hours to cool and seal.
9. Check Seals and Store
After cooling, check the lids for a proper seal by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Any unsealed jars should be refrigerated and used within a week. Label your sealed jars with the date and store them in a cool, dark place for up to one year.
Tips for Success
– Use fresh, firm tomatoes for the best texture.
– Always use bottled lemon juice or citric acid, never fresh lemon juice, to ensure consistent acidity.
– Follow your pressure cooker’s manual carefully for water amounts and pressure settings.
– Don’t rush the natural pressure release; it helps prevent jar breakage and keeps your tomatoes intact.
– If you want to make tomato sauce or crushed tomatoes, you can cook the tomatoes slightly before canning to get the texture you prefer.
Quick Overview: Pressure Canning Times and Pressure Levels
| Jar Size | Pressure (psi) | Processing Time (minutes) |
|---|---|---|
| Pint | 10 | 15 |
| Quart | 10 | 25 |
Adjust pressure for altitude as needed.
Canning tomatoes with a pressure cooker is a rewarding way to capture the taste of summer and enjoy it year-round. With just a bit of preparation and patience, you can create a pantry full of delicious, home-canned tomatoes ready to enhance your soups, sauces, and stews.
Enjoy your canning adventure and the delicious meals to come!