Canning Tomatoes

[WiseOwl]

Hey folks, what are some of yalls best ideas on caning some tomatoes without a pressure caner? I have an over abundance of maters this year and we cant fry enough of them or eat on sandwiches or on salads. They just keep popping off the vine!
I have oregano and basil growing (and dried) to add and was wondering what is the best technique to preserve without a pressure caner.

Thanks!

WO

[Lowdown3]

There is usually some controversy surrounding this but we have always just water bath canned tomatoes and salsa.

Haven't died yet.... and salsa and tomatoes have been a yearly thing since 2000.

Water bath canning is easier for the novice. What I prefer is the less "down time" as once one load is done, you can turn the heat off, build the jars, place your next load in, turn heat back on and be rocking and rolling again in minutes. Pressure canner requires the cool down time to even top the lid, then time to clear the vent, then pressure to build once the cap is on , then the clock starts ticking after the pressure point is met.

[rockriver]

have you tried dehydrating??
slice 'em stick on all the trays..

turn on the machine...
make good snacks
great on salads

[WiseOwl]

Good info fellas, I knew you two guys would know some methods. Thanks

I made my first batch of pickles as well and I just threw them in the water bath for 10 mins. I hope they turn out good because I combined 3 recipes to try and create my own.

I have more tomatoes than I know what do with and freezing them isnt the answer.
I know everywhere I have read says do not water bath because of botulism but it doesnt make sense. I did read to put some lemon juice in with then to raise the acidity to prevent anything bad.

[jimmycthemd]

The biggest thing with water bath canning is to be sure the acidity is high enough. The tomatoes that we grew as a kid were all water bath canned and we never had an issue. Not sure if we'll have enough to can this year but, if not, a few will be dehydrated and saved.

[kappydell]

Tomatoes water bath can fine as long as acidity is high enough. Some now recommend adding a little lemon juice to each jar as insurance. It does not affect taste. Tomato juice may be water bath canned if no other veggies are put in it (affects the acid level).
Other vegetables may be pickled, then canned in a water bath canner, like sauerkraut, or dill pickles, or 3-bean salad. Acidity of the jar contents is the key as to whether it will water bath can. Good thing, too, as it is much easier to water bath can over a fire than it is to maintain pressure in a pressure canner!

[WiseOwl]

It took me 5lbs of tomatoes to fill a pint jar!

[Bama]

High acid foods should be water bath canned. It is recommended to add lemon juice to tomatoes when canning. We canned 12 quarts and 26 pints this year

[jimmycthemd]

High acid foods should be water bath canned. It is recommended to add lemon juice to tomatoes when canning. We canned 12 quarts and 26 pints this year

That's right. The Ball Blue Book is one of the best, cheapest resources for canning/preserving fresh food. It's under $10 and well worth it. I've canned, pickled and made jams from the recipes and they're excellent.

A side note. If you're considering making jams and don't like the massive amounts of sugar, get the low/no sugar pectin. It has a recipe on the back of the label for making fruit jams with honey instead of sugar. I've used it for peach and blueberry jams and it's great!

[Daelith]

I water bath tomatoes. It is now suggested to add some lemon juice to them when canning. It is now believed the acidity level needs to be higher since these have been tampered with genetically so much.
As jimmycthemd stated, The Ball Blue Book is the best book to have in hand when canning. You can pick up a copy at Wal-Mart for under $10. Should be in the area with their canning jars.