There's nothing like the satisfaction of seeing a row of shiny mason jars lined up in your pantry, filled with the tomato sauce that you canned yourself. It's even better if the tomatoes are from your own garden. Because of their acidity, tomatoes can be canned using the water bath method instead of a pressure canner. Canning tomatoes is fairly simple, although there are a few safely issues you should keep in mind, especially when working with a water bath canner.
Choosing a Canner
When choosing a water bath canner, consider the size of your stove. If you have a small stove or a ceramic range, you should choose a small canner. It is imperative that the bottom of the canner gets even heat at all times. Also, check the quality. Very thin canners can warp or dent easily, creating uneven heat.
Preparing the Tomatoes
Choose a recipe that is specifically formulated for canning and states that it can be used in a water bath canner. Some ingredients are unsafe unless pressure canned. Make sure that you cook the mixture thoroughly, whether it's sauce, salsa or simply chopped tomatoes.
Canning the Jars
Follow the instructions in the recipe and your canner's user guide to the letter. When canning, every detail is important for safety: size of the jar, air space in the jar, temperature, time spent boiling. Check the recipe for how much lemon juice or citric acid to add to each jar. The added acid inhibits the growth of dangerous bacteria.
Storing Canned Tomatoes
Store the jars in a cool, dry place, such as a pantry cabinet, with a fairly steady temperature. Direct sunlight destroys vitamins in the food and drastic temperature changes could damage the seal on the jars.
Tags: water bath, bath canner, water bath canner