What To Know
- Properly canned tomatoes can be stored for up to a year in a cool, dark place.
- Store the canned tomatoes in a cool, dark place for up to a year.
Preserving the vibrant flavors of summer tomatoes is an art form that can elevate your culinary repertoire. Among the various methods, pressure canning tomatoes stands out as a safe and efficient way to enjoy the fruits of your harvest all year round. This comprehensive guide will empower you with the knowledge and techniques required to successfully can tomatoes in a pressure cooker.
Benefits of Pressure Canning Tomatoes
- Safe Preservation: Pressure canning eliminates harmful bacteria and microorganisms, ensuring the safety of your canned tomatoes.
- Extended Shelf Life: Properly canned tomatoes can be stored for up to a year in a cool, dark place.
- Convenience: Canned tomatoes are a convenient pantry staple that can be used in a wide range of dishes.
- Nutrient Retention: Pressure canning preserves the nutritional value of tomatoes, making them a healthy addition to your diet.
Choosing the Right Tomatoes
- Select ripe, firm tomatoes with no bruises or blemishes.
- Opt for varieties suitable for canning, such as Roma, San Marzano, or plum tomatoes.
- Remove the cores and any green or hard parts.
Preparing the Tomatoes
- Wash the tomatoes thoroughly to remove dirt and bacteria.
- Blanch the tomatoes by immersing them in boiling water for 1-2 minutes. This loosens the skins.
- Remove the tomatoes from the boiling water and immediately plunge them into cold water to stop the cooking process.
- Peel the tomatoes by gently removing the loosened skins.
- Chop the tomatoes into desired sizes, such as whole, diced, or crushed.
Preparing the Pressure Cooker
- Fill the pressure cooker with 2-3 inches of water.
- Place the canning jars on the rack inside the pressure cooker.
- Add salt or other seasonings to the tomatoes, if desired.
Canning the Tomatoes
- Fill the canning jars with the prepared tomatoes, leaving 1 inch of headspace.
- Add boiling water to the jars, leaving 1/2 inch of headspace.
- Wipe the rims of the jars with a clean cloth and place the lids and rings on.
- Close the pressure cooker and vent it according to the manufacturer’s instructions.
- Bring the pressure cooker to high pressure according to the instructions.
- Process the tomatoes at high pressure for the recommended time (see the chart below).
| Jar Size | Processing Time |
| — | — |
| Pint | 25 minutes |
| Quart | 35 minutes |
Cooling and Storing the Tomatoes
- Once the processing time is complete, turn off the heat and allow the pressure cooker to cool down naturally.
- Carefully remove the jars from the pressure cooker and place them on a wire rack to cool completely.
- Check the seals of the jars to ensure they have sealed properly.
- Store the canned tomatoes in a cool, dark place for up to a year.
Troubleshooting
- Jars did not seal: Check if the jars were properly prepared and sealed. Re-process any unsealed jars.
- Tomatoes are too mushy: Reduce the processing time or blanch the tomatoes for a shorter duration.
- Tomatoes are too firm: Increase the processing time or blanch the tomatoes for a longer duration.
- Cloudy liquid: This is normal and does not affect the safety or quality of the tomatoes.
Questions You May Have
Q: Can I use a water bath canner instead of a pressure cooker?
A: No, water bath canning is not suitable for tomatoes due to the potential for spoilage. Pressure canning is the only safe method for preserving tomatoes.
Q: How long can I store canned tomatoes?
A: Properly canned tomatoes can be stored for up to a year in a cool, dark place.
Q: Can I add other vegetables to my canned tomatoes?
A: Yes, you can add vegetables such as onions, peppers, or garlic to your canned tomatoes for additional flavor.
Q: Can I open and use canned tomatoes immediately after processing?
A: Allow the canned tomatoes to cool completely and check the seals before opening and using them.
Q: What is the difference between pressure canning and water bath canning?
A: Pressure canning involves using a pressure cooker to reach higher temperatures than water bath canning, which eliminates more harmful bacteria and microorganisms.
