Canning tomatoes without a pressure cooker might sound tricky, but it’s actually a straightforward and rewarding process. If you love the taste of fresh summer tomatoes and want to enjoy them all year round, you don’t need fancy equipment-just a few basic tools and some patience. Let’s dive into how you can can tomatoes without a pressure cooker, using easy methods anyone can master.
Why Can Tomatoes Without a Pressure Cooker?
Pressure canners can be intimidating and expensive, and not everyone has one at home. Plus, some people worry about the safety risks involved. Fortunately, tomatoes are naturally acidic enough to be safely canned using simpler methods like the open kettle method or water bath canning, which don’t require a pressure cooker. These methods rely on heating the tomatoes and sealing them properly to preserve their flavor and prevent spoilage.
What You’ll Need
– Tomatoes: About 10 pounds of ripe tomatoes. Any variety works, including slightly imperfect or oddly shaped ones.
– Salt: Around 5 teaspoons to enhance flavor and help preservation.
– Wide-mouth mason jars: Sterilized and ready to fill.
– Fresh canning lids and bands: To seal the jars.
– Large pot: For cooking the tomatoes.
– Towels: For cooling the jars.
Step-by-Step Guide to Canning Tomatoes Without a Pressure Cooker
1. Prepare Your Tomatoes
Start by washing your tomatoes thoroughly. Remove any stems or bad spots. To make peeling easier, place the tomatoes in the refrigerator overnight. Then, blanch them in nearly boiling water for 2 to 3 minutes until the skins start to wrinkle and split. This makes peeling simple and quick.
2. Peel and Chop
After blanching, peel off the skins-they should come off easily. Core the tomatoes and cut them into chunks, removing any blemishes. Collect the juice that escapes during chopping, as it will be used later in cooking.
3. Cook the Tomatoes
Place the chopped tomatoes and their juice into a large pot. Slowly heat them on medium to medium-low, bringing the mixture to a simmer or gentle boil. This step helps concentrate flavors and kills any bacteria.
4. Prepare Your Jars and Lids
While the tomatoes are cooking, sterilize your mason jars by placing them in an oven at 250°F (about 120°C) for at least 15 minutes. Warm the lids in hot (not boiling) water to soften the sealing compound.
5. Fill the Jars
Once your tomatoes are hot and simmering, quickly ladle them into the hot jars, leaving about 1/2 inch of headspace at the top. Add a teaspoon of salt per quart jar if desired. Wipe the rims clean to ensure a good seal.
6. Seal and Cool
Place the lids on the jars and screw on the bands just until fingertip-tight. Let the jars cool on towels on your counter overnight. As they cool, the heat creates a vacuum seal, preserving your tomatoes without the need for a pressure cooker.
7. Check the Seal
The next day, press the center of each lid. If it doesn’t pop back, your jars are sealed. Store them in a cool, dark place and enjoy your canned tomatoes throughout the year.
Tips and Tricks for Success
– Work quickly when filling jars: Hot tomatoes into hot jars help create a strong seal.
– Don’t add other vegetables: Adding onions, carrots, or celery lowers acidity and requires pressure canning for safety.
– Skim off foam: If foam forms during cooking, skim it off for clearer tomato sauce.
– Use non-iodized salt: It’s best for canning to avoid cloudiness or off-flavors.
– Label your jars: Include the date so you can use them within a year for best quality.
Why This Method Works
This open kettle method relies on the natural acidity of tomatoes and the heat of cooking to safely preserve them. The slow cooling process creates a vacuum seal that keeps air and bacteria out. While pressure canning is necessary for low-acid foods, tomatoes fall into the high-acid category, making this method safe and effective when done correctly.
Enjoy the satisfaction of preserving your summer harvest without the hassle or fear of a pressure cooker. Canning tomatoes this way is a great way to keep the taste of sunshine in your kitchen all year long.
Preserve your tomatoes simply, safely, and deliciously-no pressure cooker required!