Best 3 Cold Pack Method Of Canning Tomatoes Recipes

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**Discover the Delightful World of Homemade Canned Tomatoes: A Culinary Journey Through Freshness, Convenience, and Endless Culinary Possibilities**

In the realm of culinary arts, few ingredients hold the power to transform a simple dish into a gourmet masterpiece quite like the humble tomato. With its vibrant red hue, sweet-tart flavor, and versatile nature, this fruit (yes, botanically speaking, it's a fruit) has earned its place as a cornerstone of kitchens worldwide. And while fresh tomatoes undoubtedly reign supreme during their peak season, there's something truly special about enjoying their delectable taste year-round. Enter the art of canning tomatoes, a time-honored tradition that allows you to capture the essence of summer's bounty and savor it long after the season has passed. From classic whole tomatoes, perfect for stews and sauces, to diced tomatoes, ideal for quick weeknight meals, to sun-dried tomatoes, bursting with concentrated flavor, this guide presents a treasure trove of canning recipes that will elevate your culinary repertoire and ensure you never run out of this versatile ingredient.

Check out the recipes below so you can choose the best recipe for yourself!

CANNING TOMATOES RAW PACK



Canning Tomatoes Raw Pack image

Canning Tomatoes Raw Pack

Provided by Sharon Peterson

Categories     Side Dish

Number Of Ingredients 7

Tomatoes
Canning salt (optional)
Lemon juice (or citric acid)
Water bath or pressure canner
Canning jars, seals, and rings
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool

Steps:

  • Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works. See full water bath canning instructions here.

COLD-PACK STEAM CANNING TOMATOES



Cold-Pack Steam Canning Tomatoes image

The easiest method for canning tomatoes.

Provided by heartysmarty

Categories     Side Dish

Time 1h30m

Number Of Ingredients 12

12 to 14 pounds vine ripe tomatoes
Steam Canner
Two-tier stock and strainer pot (see Featured Products)
4 Quart Mason Jars (sanitized through the dishwasher)
4 Canning lids (wide or small according to jar mouth size)
4 Canning rings (wide or small according to jar mouth size)
Vidalia Chop Wizard (optional)
Wooden spoon
Cutting Board
Serrated knife
small sauce pan
metal salad tongs

Steps:

  • Gather all supplies and ingredients. This is very important! Once things get moving along, you won't have time to be searching for supplies. Check the "Featured Products" section (Aff. links) for the supplies I use.
  • Fill the stock/strainer pot two-thirds full with water, cover with a lid, and begin to boil. At the same time, fill the steam canner with water just below the inside rack and begin to boil.
  • Add about 2 cups hot water to the small saucepan. Set it on the stovetop at a low simmer. Carefully place lids on the bottom of the pot, rubber side up, making sure not to touch the rubber. The oils on your fingers can prevent the lids from sealing. Cover with a lid and continue to gently simmer until ready to use.
  • Rinse a quarter of the tomatoes and blanch them in the boiling water inside the stock/strainer pot for 60 seconds. Pull only the strainer out, draining the water from the tomatoes. Leave the stock pot boiling with water for the next round of tomatoes.
  • Slip the skin off from the tomatoes. Use the serrated knife to core and cut them into quarters. If the skin doesn't easily slip off the tomato, increase the blanch time by 30 seconds.
  • At this point, you may choose to fill your mason jars with the quartered tomatoes. If you prefer diced tomatoes, use the largest grid blade in the Vidalia Chop Wizard to quickly dice the tomatoes.
  • Pack each jar as tightly as possible. Use the handle of a wooden spoon to release air bubbles by pressing it down the inside of the jar three or four times. Fill the empty space with more tomatoes.
  • Leave just 1/4-inch head space at the top of the mason jar. With a clean towel, wipe the rim of the jar clean.
  • Use salad tongs to carefully remove a lid from the simmering water. Gently shake excess water away and place the lid on the rim of the jar with the rubber side touching the rim. Screw the ring over the lid. Do not over tighten. Place the filled jars in the center of the steam canner rack. Cover with the lid.
  • Steam will begin to flow out of the center hole of the canning lid. When the steam column is about 8 inches long, start the timer for 45 minutes. Depending on your canner, you may have a temperature gauge for this step. Refer to user manual for specifics.
  • After steaming is finished. turn off the heat. Wait 5 minutes before carefully propping the lid open with the handle of the wooden spoon. Leave the spoon and let the steam release for at least 30 minutes before removing the jars.
  • Press on the lids of each jar. If they can be depressed with a clicking sound, turn the jar upside down and let it sit on your counter over night to finish sealing. If the lid does not click, it means you have successfully sealed the lid, and you are done! Let the jars cool on a dry towel for 24 hours before wiping them clean and storing in your pantry.

Nutrition Facts : Calories 26 kcal, ServingSize 1 serving

COLD PACK METHOD OF CANNING TOMATOES RECIPE - (5/5)



Cold Pack Method of Canning Tomatoes Recipe - (5/5) image

Provided by lknowles

Number Of Ingredients 3

Tomatoes
Mason Jars with sealed lids (Sterilized)
boiling water

Steps:

  • 1. Peel tomatoes by dipping in boiling water for 1 minute. 2. Put all tomatoes into an open kettle and cover with water, boil until soft. 3. Fill jars, which are cleaned and kept in boiling water. 4. Seal the lid. (Make sure no mess is on the edge of the jars.(no seepage) For Juice: Cook tomatoes unskinned. Put them through a colander or strainer. Heat again to boil, and put in hot jars and seal.

Tips:

  • Choose ripe, firm tomatoes for canning.
  • Wash the tomatoes thoroughly and remove the cores.
  • Pack the tomatoes tightly into clean canning jars, leaving 1 inch of headspace.
  • Pour boiling water over the tomatoes, leaving 1 inch of headspace.
  • Wipe the rims of the jars with a clean, damp cloth.
  • Place the lids on the jars and tighten the bands.
  • Process the jars in a boiling water bath for the recommended amount of time (typically 15 to 20 minutes).
  • Let the jars cool completely before storing them in a cool, dark place.

Conclusion:

The cold pack method of canning tomatoes is a great way to preserve this delicious and versatile fruit. By following these tips and instructions, you can safely and easily can tomatoes at home. Enjoy your homemade canned tomatoes all year long!

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