How to can tomatoes without removing their juice?

11 years ago

I like to crush my garden tomatoes for a recipe that I use, and since I have a surplus right now, I thought I'd can some. But I'm finding canning recipes that tell me to remove the juice before cooking them a bit, then canning. I would like to just them as-is, with juice / seeds at all, just crush them in my food processor, cook them a little bit if need be, then canning. Can I do that? If so, how long do cook them, and any other things I need to know? Add lemon?

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KatieC

11 years ago

Here's canning times for pressure and waterbath. FP would work fine. I heat them up to soften and run them though my Victorio strainer salsa screen, which has about 1/4" holes. Yes, add lemon. I use citric acid...it just gives it a bit of zing. Canning crushed tomatoes .

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Comments (6)

laceyvail 6A, WV
11 years ago
Water bath canning of tomatoes requires 2 TBL lemon juice per quart, 1 per pint. Citric acid can also be used, though I don't know the amount required. If you pressure can, you don't need either.
Else thanked laceyvail 6A, WV
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ci_lantro
11 years ago
I don't bother with removing any of the juice before heating them to can. When I put the toms in a jar, I try to get mostly tomato in the jars. Set the leftover pot juices and tomato bits aside.

When I blanch and peel the tomatoes prior to canning, I save the tomato skins in a separate bowl. The skins get combined with the leftover pot juices and processed through either a Foley food mill (used that for years)--of a Victorio type strainer. A surprising amount of pulp clings to the skin. This juice then gets reduced into sauce that I can in mostly 8 oz & 12 oz jars, i.e., small amounts that you would normally use in a recipe. Alternately, you could freeze it but I never seem to have extra freezer space. I usually reduce by at least half but that's your choice...reduce it less for 'juice'. Sauce or juice works equally good for soups, chilis, etc.

If I had a larger garden and a longer growing season I prolly wouldn't go to all that bother to wring every last bit out of my tomatoes.

I always have several different varieties of tomatoes and they all get processed together. The 'juiciness' of a tomato depends on the variety and growing conditions as you prolly know.

The only time I try to separate the seedy glop from tomatoes prior to heating is when I make salsa.
Else thanked ci_lantro
OklaMoni
11 years ago
Sure you can! I run mine through the meat grinder, cook, and then can.
Else thanked OklaMoni
morz8 - Washington Coast
11 years ago
NCHFP and Ball Blue Books both say add the lemon or citric acid whether boiling water bath or pressure canning is used for the processing so I do...

"has not been a properly researched process for pressure canning of low-acid tomatoes without added acid, so the available process times still require the addition of acid same as if they are being processed in boiling water."
Else thanked morz8 - Washington Coast
Else
Original Author
11 years ago
Thank you, everyone!!

How to can tomatoes without removing their juice?

KatieC

Comments (6)

laceyvail 6A, WV

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ci_lantro

OklaMoni

morz8 - Washington Coast

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How to can tomatoes without removing their juice?

KatieC

Comments (6)

laceyvail 6A, WV

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ci_lantro

OklaMoni

morz8 - Washington Coast

ElseOriginal Author

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BUSINESS SERVICES

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Else
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