Read The Amish Canning Cookbook Online
Authors: Georgia Varozza
The Amish Canning Cookbook (13 page)
Canning Tomatoes Safely
Up until the 1990s, tomatoes were canned for a relatively short time using the water-bath canning method with no added acidifier. But the USDA said this was no longer safe and issued updated guidelines that specify longer processing times and added acid in the form of lemon juice, citric acid, or vinegar. And while it’s true that many people still can tomato products using outdated methods, usually with no problem, it just makes sense to carefully analyze your recipes and make changes according to these new directives so you can guarantee the safety of your food.
Guidelines at a Glance
Use an acidifier
. Processing times will vary depending on the product you wish to can, but an acidifier must always be used.
• For quarts, add 2 tablespoons lemon juice or ½ tsp. citric acid or 4 tablespoons 5% vinegar.
• For pints, add 1 tablespoon lemon juice or ¼ tsp. citric acid or 2 tablespoons 5% vinegar.
You can add the acidifier directly to each jar before filling, and you can also add a bit of sugar to taste to offset the acid taste if desired, but this is not necessary. Usually about 2 tsp. of sugar per quart and 1 tsp. per pint is enough to mask the sour flavor.
Cold pack or hot pack
. The next thing to consider is whether you will be hot packing or cold packing your tomatoes. Hot packing means that you will partially cook the tomato recipe and then pack the canning jars with the hot food. Cold packing (also known as raw packing) is simply putting raw tomatoes into your jars along with your choice of acidifier and following the processing instructions. Keep these guidelines in mind as you prepare your tomatoes:
• Crushed tomatoes: hot pack only
• Tomato or vegetable juice blend: hot pack only
• Tomato sauce: hot pack only
• Whole or halved tomatoes: raw (cold) pack or hot pack
Preparing Tomatoes
Choose ripe or slightly under-ripe tomatoes from vines that are not dead or frost-killed. Wash the tomatoes in cold water to remove dirt and other debris. Remove the skins by dipping the tomatoes in boiling water for about 30 to 60 seconds or until the skins begin to crack and split. Remove them from the boiling water and immediately plunge them into cold water so they are cool enough to handle—the skins should slip right off. You will also want to remove the cores.
Now you are ready to prepare your recipe of choice for canning.
Cut the prepared tomatoes into quarters or chunks. Put about a quarter of the canner load into a large pot and crush the tomato pieces to release the juice—use a large wooden spoon or a nonreactive (such as stainless steel) spoon or potato masher. Heat the crushed tomatoes to boiling, stirring to avoid scorching on the bottom of the pot. Gradually add the remaining pieces, continuing to stir constantly. After all the tomatoes have been added to the pot and once the tomatoes are boiling, continue to boil gently for 5 minutes, stirring all the while.
Following the instructions for water-bath canning (chapter 3) or pressure canning (chapter 4), fill prepared jars with your acidifier of choice, add salt if desired (1 tsp. per quart or ½ tsp. per pint), and fill with the hot tomatoes, leaving ½-inch headspace.
Process for the correct amount of time as follows:
Water-Bath Canner
Pressure Canner
Process quarts and pints for 15 minutes as follows:
Weighted gauge canner:
Process at 10 pounds pressure from sea level to 1,000 feet in altitude; at 15 pounds pressure above 1,000 feet.
Dial gauge canner:
Process at 11 pounds pressure from sea level to 2,000 feet in altitude; at 12 pounds pressure from 2,001 to 4,000 feet; at 13 pounds pressure from 4,001 to 6,000 feet; at 14 pounds pressure from 6,001 to 8,000 feet.
24 cups tomatoes, chopped
2 cups celery, chopped
1 cup onion, chopped
1 cup green bell pepper, chopped
salt and lemon juice (see below for quantities)
Combine tomatoes, celery, onion, and bell pepper in a large pot and simmer for 10 minutes. (Do not add more celery, onion, or green pepper than called for in this recipe; it will make the pH less acidic and not safe for the water-bath canning process.)
When packing stewed tomatoes into hot jars, add 1 tsp. salt and 2 tablespoons lemon juice to each quart jar; ½ tsp. salt and 1 tablespoon lemon juice to each pint jar. Pack tomatoes into jars, leaving ½-inch headspace.
Following the instructions for water-bath canning (chapter 3), process for the correct amount of time as follows:
Water-Bath Canner
Quarter or chunk tomatoes and place in large pot. Crush them as they begin to heat up and simmer the mixture for about 5 minutes. Press the softened crushed tomatoes through a sieve or food mill to remove seeds.
Heat the juice again to boiling. Following the instructions for water-bath canning (chapter 3) or pressure canning (chapter 4), fill prepared jars with your acidifier of choice, add salt if desired (1 tsp. per quart or ½ tsp. per pint), and fill with the hot tomato juice, leaving ½-inch headspace.
Process for the correct amount of time as follows:
Water-Bath Canner
Pressure Canner
Process quarts and pints for 15 minutes as follows:
Weighted gauge canner:
Process at 10 pounds pressure from sea level to 1,000 feet in altitude; at 15 pounds pressure above 1,000 feet.
Dial gauge canner:
Process at 11 pounds pressure from sea level to 2,000 feet in altitude; at 12 pounds pressure from 2,001 to 4,000 feet; at 13 pounds pressure from 4,001 to 6,000 feet; at 14 pounds pressure from 6,001 to 8,000 feet.
Tomato and Vegetable Juice Blend—Hot Pack
Prepare and crush tomatoes. For each canner load of tomato juice (7 quarts, from 20 to 25 pounds of tomatoes), add a maximum of 3 cups of any combination of finely chopped carrots, celery, onions, and peppers. Simmer the tomato/vegetable mixture for 20 minutes, stirring occasionally, and then press hot vegetables through a sieve or food mill. Return tomato/vegetable juice to the pot and heat once more to boiling.
Following the instructions for water-bath canning (chapter 3) or pressure canning (chapter 4), fill prepared jars with your acidifier of choice, add salt to taste, and fill with the hot juice, leaving ½-inch headspace.
Process for the correct amount of time as follows:
Water-Bath Canner
Pressure Canner
Process quarts and pints for 15 minutes as follows:
Weighted gauge canner:
Process at 10 pounds pressure from sea level to 1,000 feet in altitude; at 15 pounds pressure above 1,000 feet.
Dial gauge canner:
Process at 11 pounds pressure from sea level to 2,000 feet in altitude; at 12 pounds pressure from 2,001 to 4,000 feet; at 13 pounds pressure from 4,001 to 6,000 feet; at 14 pounds pressure from 6,001 to 8,000 feet.
Quarter or chunk prepared tomatoes and simmer for 5 minutes. Press through a sieve or food mill. Simmer the tomato juice in a large diameter pot until sauce reduces and reaches the desired consistency, being careful not to scorch the bottom.
Following the instructions for water-bath canning (chapter 3) or pressure canning (chapter 4), fill prepared jars with your acidifier of choice, add salt if desired (1 tsp. per quart or ½ tsp. per pint), and fill with the hot tomato sauce, leaving ½-inch headspace.
Process for the correct amount of time as follows:
Water-Bath Canner
Pressure Canner
Process quarts and pints for 15 minutes as follows:
Weighted gauge canner:
Process at 10 pounds pressure from sea level to 1,000 feet in altitude; at 15 pounds pressure above 1,000 feet.
Dial gauge canner:
Process at 11 pounds pressure from sea level to 2,000 feet in altitude; at 12 pounds pressure from 2,001 to 4,000 feet; at 13 pounds pressure from 4,001 to 6,000 feet; at 14 pounds pressure from 6,001 to 8,000 feet.
Whole or Halved Tomatoes in Water—Hot or Cold Pack
Wash tomatoes and slip off skins (see “Preparing Tomatoes”).