The Easiest Canning Recipe for New Canners: Whole Tomatoes in a Water Bath

Welcome to the exciting world of canning! If you're just starting out, whole tomatoes might be the perfect place to begin your journey. They are easy to can, requiring minimal equipment and straightforward steps that make the process seem almost effortless.

Why Whole Tomatoes Make an Ideal Starting Point

One of the key reasons why whole tomatoes are a great introduction to canning is their natural acidity. Tomatoes have enough acidity to be safely preserved in a water bath canner, which means you won’t need a pressure canner for this method. This simplicity makes canning tomatoes an accessible and rewarding activity for beginners.

Step-by-Step Guide to Canning Whole Tomatoes

Let's walk through the process in detail:

Step 1: Prepare the Tomatoes and Equipment

Choose fresh, ripe tomatoes. Make sure they are clean and free from any bruises or damage. Fix a large pot of water to a boil on the stove. This will be used for blanching the tomatoes. Fill a large sink with ice water. This will be used to stop the cooking process once the tomatoes are blanched. Prepare your canning jars, lids, and rings according to the directions in your canning book. It's essential to have everything ready before you start to avoid any delays.

Step 2: Blanch the Tomatoes

To blanch the tomatoes, submerge them in the boiling water for about 30 to 60 seconds, depending on the size of the tomatoes. Use tongs to pick them out of the water and immediately place them in the ice water. This stops the cooking process and makes it easier to peel the skins off.

Step 3: Peel and Prepare the Tomatoes

Peel the blanched tomatoes by gently scraping off the skins. Once peeled, you can slice or chop them according to your preference. Place the prepared tomatoes into sterile canning jars.

Step 4: Add Salt (Optional)

Add salt to the jars if you like. Salt is often added to enhance the flavor, but it's not strictly necessary. A general recommendation is to use about 1 tablespoon of salt per quart jar.

Step 5: Top Up with Hot Water

Top up the jars with hot water until they are about 1 inch from the top. If the tomatoes have released enough juice, this step is easy. However, if they haven't, you may need to add water to ensure the jars are properly filled.

Step 6: Seal and Process in the Water Bath

Wipe the rims of the jars to ensure they are free from any bits of tomato or other debris. Place the lids and rings on the jars, making sure the rings are not too tight. Place the jars in a large pot of water and bring the water to a boil. Process the jars for the recommended time, which for tomatoes is typically 25 minutes.

Key Tips and Safety Measures

While canning tomatoes might seem simple, it’s important to follow the right safety measures to ensure your canned goods are safe to consume:

Always use a tested canning recipe. The Ball 'Back to Basics' or the 'Ball Book of Canning and Preserving' are excellent resources. Check the water level in the pot; ensure there's enough to completely submerge the jars. Keep the jars upright on a towel-covered countertop to prevent any damage. Do not reuse old rings and lids, as they may not seal properly, leading to botulism.

Conclusion

Whole tomatoes are an ideal starting point for any new canner. With a bit of practice, you'll be enjoying the reward of home-canned tomatoes in no time. Remember, the process might seem daunting at first, but once you get the hang of it, canning can become one of your favorite kitchen activities. Happy canning!

Keywords: canning, water bath, canning recipes