Canning tomatoes
kshama2001
Posts: 28,052 Member
There was an interesting side discussion about canning tomatoes in another thread, and I thought it was worth getting its own thread.
@lemurcat12 you were wondering about the skins - my Mom used a Foley mill to get rid of the skins (and seeds). This squishes the tomatoes so only works for tomato sauce as opposed to whole tomatoes. Mom also used it for applesauce. The Amazon listing has some bad reviews - maybe look for an older one at a thrift shop or relative's attic.
This would be Option 2 (a different food mill is pictured) here: http://www.simplycanning.com/canning-tomato-sauce.html
@lemurcat12 you were wondering about the skins - my Mom used a Foley mill to get rid of the skins (and seeds). This squishes the tomatoes so only works for tomato sauce as opposed to whole tomatoes. Mom also used it for applesauce. The Amazon listing has some bad reviews - maybe look for an older one at a thrift shop or relative's attic.
This would be Option 2 (a different food mill is pictured) here: http://www.simplycanning.com/canning-tomato-sauce.html
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I plan on trying this this summer. I finally got a canning machine.0
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Chef_Barbell wrote: »I plan on trying this this summer. I finally got a canning machine.
What's a canning machine? Mom used the 'mason jars in a big pot of water' method.1 -
Thanks, cool! I will look at all that. (I used to make homemade tomato sauce with fresh tomatoes a lot and hate peeling tomatoes until I finally decided I didn't mind the skin. I had a food mill that frustrated me for some reason. One thing I am going to try is the blanch and then pop method discussed in the other thread -- I used to hate getting my hands slimey, but I think I could deal.)
Anyway, now that I am all set to try a few different methods, no doubt this will be the one year I don't have a surplus of tomatoes! ;-)0 -
kshama2001 wrote: »Chef_Barbell wrote: »I plan on trying this this summer. I finally got a canning machine.
What's a canning machine? Mom used the 'mason jars in a big pot of water' method.
A pressure cooker with a canning function. Not familiar with canning at all so everything is new.0 -
lemurcat12 wrote: »Thanks, cool! I will look at all that. (I used to make homemade tomato sauce with fresh tomatoes a lot and hate peeling tomatoes until I finally decided I didn't mind the skin. I had a food mill that frustrated me for some reason. One thing I am going to try is the blanch and then pop method discussed in the other thread -- I used to hate getting my hands slimey, but I think I could deal.)
Anyway, now that I am all set to try a few different methods, no doubt this will be the one year I don't have a surplus of tomatoes! ;-)
We just par boil a couple minutes and put them in an icy bath. They pull right off. Some folks make an X in the bottom of them too. I like the Plum varieties for canning.3 -
I roast my tomatoes in the oven, skin on, and then blend it all down to my desired smoothness once cooled. Skins aren't even noticeable and we use this for our pizza & pasta sauces.1
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My mother and I can diced tomatoes every summer in quart jars. I have one jar left, and it's mid-March. Last year I only got to December before running out, so we doubled it. Looks like we'll need to double it again to get through the whole year. That'll be six bushels. Oy.
We cut Xs and boil. Then use the pressure cooker.
We also make dried apples in the fall. That takes less work, but more elapsed time.0 -
We grew a huge tomato crop last year (well every year really
). Our go to for extras are they go straight into the freezer as is. When we want them for something (spaghetti sauce, tomato soup etc.) out they come, run under hot water to slip skin off and into the dish whole or chopped up. Extras go to the chickens (they also love tomatoes). I am planning on canning some tomatoes this year. You can use a water bath canner, but they recommend adding lemon juice/vinegar to increase acidity as many of the new tomato varieties are not acidic enough. I also have a pressure canner and so may use it instead, I may do both and see if there is any difference in taste. I normally can pickles, pickled beets, jams, nectarines, cherries, applesauce, salsa, chicken or turkey stock, grouse, salmon etc. so just run out of time usually so that's why they go in the freezer. 2 -
Chef_Barbell wrote: »kshama2001 wrote: »Chef_Barbell wrote: »I plan on trying this this summer. I finally got a canning machine.
What's a canning machine? Mom used the 'mason jars in a big pot of water' method.
A pressure cooker with a canning function. Not familiar with canning at all so everything is new.
If it's an electric pressure cooker, the one brand says it's okay to can, but last I looked wasn't really safe.
I usually use a stovetop pressure canner, mine is an all American.0 -
Chef_Barbell wrote: »kshama2001 wrote: »Chef_Barbell wrote: »I plan on trying this this summer. I finally got a canning machine.
What's a canning machine? Mom used the 'mason jars in a big pot of water' method.
A pressure cooker with a canning function. Not familiar with canning at all so everything is new.
If it's an electric pressure cooker, the one brand says it's okay to can, but last I looked wasn't really safe.
I usually use a stovetop pressure canner, mine is an all American.
I have both. Will try both.0 -
Chef_Barbell wrote: »kshama2001 wrote: »Chef_Barbell wrote: »I plan on trying this this summer. I finally got a canning machine.
What's a canning machine? Mom used the 'mason jars in a big pot of water' method.
A pressure cooker with a canning function. Not familiar with canning at all so everything is new.
If it's an electric pressure cooker, the one brand says it's okay to can, but last I looked wasn't really safe.
I usually use a stovetop pressure canner, mine is an all American.
I've canned with a stovetop pressure cooker since I was a teen. We always had huge gardens. My mom taught me and I did it on my own after she died. Her canner was old school and HUGE but dead easy to use. Gosh, I wish I still had it now! I'm probably lucky I didn't kill or maim myself though
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Chef_Barbell wrote: »Chef_Barbell wrote: »kshama2001 wrote: »Chef_Barbell wrote: »I plan on trying this this summer. I finally got a canning machine.
What's a canning machine? Mom used the 'mason jars in a big pot of water' method.
A pressure cooker with a canning function. Not familiar with canning at all so everything is new.
If it's an electric pressure cooker, the one brand says it's okay to can, but last I looked wasn't really safe.
I usually use a stovetop pressure canner, mine is an all American.
I have both. Will try both.
A stovetop pressure cooker or pressure canner?0 -
Chef_Barbell wrote: »Chef_Barbell wrote: »kshama2001 wrote: »Chef_Barbell wrote: »I plan on trying this this summer. I finally got a canning machine.
What's a canning machine? Mom used the 'mason jars in a big pot of water' method.
A pressure cooker with a canning function. Not familiar with canning at all so everything is new.
If it's an electric pressure cooker, the one brand says it's okay to can, but last I looked wasn't really safe.
I usually use a stovetop pressure canner, mine is an all American.
I have both. Will try both.
A stovetop pressure cooker or pressure canner?
I have an electric pressure cooker, a stovetop pressure cooker, a stovetop pressure canner and and electric canner. Now I will try this canning stuff and see if it is even worth it.2 -
I made orange marmalade this past Wednesday from backyard fruit on the stove, old school style! Lol
I also like to make fresh pickled vegetables(the no cooked method packed in canning jars) from my garden or from roadside stands.
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markrgeary1 wrote: »lemurcat12 wrote: »Thanks, cool! I will look at all that. (I used to make homemade tomato sauce with fresh tomatoes a lot and hate peeling tomatoes until I finally decided I didn't mind the skin. I had a food mill that frustrated me for some reason. One thing I am going to try is the blanch and then pop method discussed in the other thread -- I used to hate getting my hands slimey, but I think I could deal.)
Anyway, now that I am all set to try a few different methods, no doubt this will be the one year I don't have a surplus of tomatoes! ;-)
We just par boil a couple minutes and put them in an icy bath. They pull right off. Some folks make an X in the bottom of them too. I like the Plum varieties for canning.
Yep, this. One minute in simmering water, straight to an ice bath and peels come right off.
Tomatoes are one of the easiest vegetables to can because you don't need a pressure cooker.2 -
@Tiny_Dancer_in_Pink how do you pickle veggies? I've been meaning to try but every time I start looking things up on the internet I end up confused.
I love canning tomatoes, well really.. it's ready made tomato sauce we can. So cook, spice, blend and can. No skin removal necessary.
We also tend to dry half of our tomato harvest (yay for the dehydrator).
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I use one of these to skin the tomatoes when I'm making sauce, https://www.amazon.com/dp/B000G18A3W/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2K0QTH15Y6GG5&coliid=IORRWA0FJLN9X.
If I'm canning diced tomatoes, I don't bother removing the skins.0 -
Tiny_Dancer_in_Pink wrote: »
I made orange marmalade this past Wednesday from backyard fruit on the stove, old school style! Lol
I also like to make fresh pickled vegetables(the no cooked method packed in canning jars) from my garden or from roadside stands.
I think I already expressed my covetousness of your marmelade; those pickles (giardiniera?) are an absolutely gorgeous work of art!1 -
oceandaisies wrote: »We grew a huge tomato crop last year (well every year really ). Our go to for extras are they go straight into the freezer as is. When we want them for something (spaghetti sauce, tomato soup etc.) out they come, run under hot water to slip skin off and into the dish whole or chopped up. Extras go to the chickens (they also love tomatoes). I am planning on canning some tomatoes this year. You can use a water bath canner, but they recommend adding lemon juice/vinegar to increase acidity as many of the new tomato varieties are not acidic enough. I also have a pressure canner and so may use it instead, I may do both and see if there is any difference in taste. I normally can pickles, pickled beets, jams, nectarines, cherries, applesauce, salsa, chicken or turkey stock, grouse, salmon etc. so just run out of time usually so that's why they go in the freezer.
I am in the same predicament...my freezer is still stuffed full of ziploc bags of paste tomatoes and strawberries, and I have soooooo many jars of jam (which I can't eat too much of anymore) and tomato sauce on my shelves. I need to get cracking and use these things up to make room for the 2017 season!
Regarding skins, I always roast my tomatoes then simmer them on top of the stove to make a thicker sauce; I will pick the skins off the roasted tomatoes with tongs when I take them out of the oven, and as I stir them on the stove I pick out any skins I miss. I am just dealing with some massive quantities that I can't add the extra step of blanching and de-skinning, which is the classic approach. This way I can roast and simmer, then cool down the pot and throw it in the fridge, and reheat it another day to hot water bath can.0
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