How to Store Tomatoes (Long Term)

Step-by-Step Guide

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   Step 1: Place the hot water canner on the burner.

   You need to have 1 to 2 inches water over the jars during processing. ,, Avoid any that are mildewed or rotten.
   
   Wash the tomatoes to clean them. ,,,,,,,,,,, Use 2 tablespoons lemon juice per quart of tomatoes. ,, Leave 1/2-inch headspace. , Do not use a metal knife to remove the air bubbles as this can damage the jar.
   
   Use a bubble remover wand.
   
   These can be found online or where ever canning supplies are sold. ,,,,,, Adjust for elevation. ,,,,,,,
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   Step 2: Place the jar rack into the canner.

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   Step 3: Fill the canner half full with warm water

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   Step 4: if using pint jars

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   Step 5: add more water if using larger jars.

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   Step 6: Center the canner over the burner and bring the water up to 180 °F (82 °C).

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   Step 7: Choose the tomatoes you'll be storing long-term.

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   Step 8: Dip the tomatoes in hot water 30 to 60 seconds

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   Step 9: or until the skins split.

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    Step 10: Dip the hot tomatoes in cold water

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    Step 11: then remove the skins.

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    Step 12: Remove the tomato cores.

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    Step 13: Quarter the tomatoes.

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    Step 14: Add 1/6th of the tomatoes to a large pot.

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    Step 15: Crush tomatoes with a wooden mallet or large spoon to help create tomato juices.

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    Step 16: Heat the tomatoes

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    Step 17: stirring all the while

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    Step 18: to prevent burning.

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    Step 19: Bring the tomatoes to a boil.

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    Step 20: Add the remaining tomato quarters gradually to the hot tomato juices in the pot.

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    Step 21: Boil the tomato mixture gently for 5 minutes once all the tomato quarters are added.

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    Step 22: Add lemon juice.

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    Step 23: Add 1 teaspoon salt per quart to the jars

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    Step 24: if desired.

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    Step 25: Fill the hot canning jars with the hot tomato mixture.

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    Step 26: Remove air bubbles.

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    Step 27: Wipe jar rims with a clean cloth or paper towel.

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    Step 28: Apply lids.

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    Step 29: Add enough hot water to the canner to ensure there is 1 to 2 inches of water covering the jars.

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    Step 30: Cover the canner and turn the burner to its highest setting.

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    Step 31: Start timing the canning process once the water reaches a vigorous boil.

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    Step 32: Process tomatoes using USDA processing times and procedures.

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    Step 33: Turn off the burner once the process time is completed.

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    Step 34: Allow the jars to remain in the canner for 5 minutes.

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    Step 35: Remove the jars and place them on tea towels to cool for 12 to 24 hours.

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    Step 36: Remove the jar bands once the cooling process has been completed.

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    Step 37: Check to make sure the jars are sealed.

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    Step 38: Refrigerate jars that have not processed correctly.

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    Step 39: Clean and label the jars once you've checked for a good seal.

Detailed Guide

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