Bulk Tomatoes For Canning? Trust The Answer

We all love seeing these big, beautiful heirlooms on farmers’ market tables. These days, they come in every color of the rainbow and in every imaginable shape and size. Much of what makes these strains so tasty is their juice, which is perfect for adding moisture and flavor to a salad or sandwich, but creates work and frustration in a canning kitchen.

Fear not, heirloom lovers! Most people who buy table tomatoes at a farmer’s market are looking for juicy heirlooms, but that doesn’t mean there aren’t many excellent canned heirlooms for the home grower.

While I’m sure Grandma loved a good slice of tomato, she was keen enough to also select canned varieties with low moisture and high flavor, and many of those seeds survive today.

Whole tomatoes or tomato sauce?

Remember that low moisture is only important when canning tomato sauce and paste. Low-moisture Roma tomatoes make the best sauce, but when canned as whole tomatoes, they lack flavor. There are a number of well-known heirloom tomatoes that are ideal for preserving whole tomatoes, diced tomatoes and tomato juice.

Considerations for a tomato sauce:

Flavor Low moisture Small seed cavities High yield Reliable yields and disease resistance Ripening schedule (spread across the season or all at once)

Considerations for whole tomatoes or juicy tomatoes:

Flavor after processing Firmness after processing (for whole tomatoes) Size fits jars (for whole tomatoes) High yield Reliable yields and disease resistance Ripening schedule (spread across the season or all at once)

Best Roma tomato varieties for canning

Roma tomatoes were selected to have small seed cavities and low moisture, meaning they require less cooking time to create a thick, luxurious sauce. Roma varieties also tend to be high yielders, and a tough but easily removable skin combined with low moisture means they stay at room temperature longer than most other tomato varieties, allowing you to accumulate your harvest for several weeks before canning .

All in all, Roma-style tomatoes produce the highest yield of sauce in the shortest amount of time. If you want to make bulk canned tomato sauce or your own tomato paste, Roma tomatoes are your best bet.

The best Roma tomatoes for canning are:

San Marzano – (Heirloom, 80 Days) Known for their sweet flavor, dense flesh and small seed cavities, San Marzano tomatoes are a traditional Italian favorite. They’re particularly low in acid, so be sure to add some type of acid like balsamic vinegar or lemon juice to your sauce before canning (or press the sauce).

Also excellent for sun-dried tomatoes. Organic San Marzano seeds available here

Amish Paste – (Heirloom, 80 Days) This thick-walled, fleshy heirloom variety from Wisconsin produces aromatic 8 to 12 ounce fruits. Yields are high, and since moisture is low, much of that yield will come through in the final sauce. Amish Paste Tomato Seeds Available Here

Big Mama – (Hybrid, 80 days) A modern hybrid tomato that produces gigantic tomato paste 5 inches long and up to 3 inches wide. Low moisture and small seed cavities mean high sauce yields. Can be pulled off easily. Big Mama tomato seeds available here

Golden Mama – (Hybrid, 68 days) This hybrid tomato was bred for striking yellow flesh and a mild and sweet flavor. She is very productive and allows you to make large batches of unique yellow sauce from just a few plants. Golden Mama tomato seeds available here

Best beefsteak and sliced ​​tomatoes for canning

Large, sliced ​​heirlooms and high-yielding greenhouse hybrids tend to contain a high percentage of moisture that needs to be boiled off before your sauce reaches the appropriate texture. They also tend to contain large seed cavities that need to be removed since seeds make the final sauce bitter.

There are four good reasons to use beefsteak and chopped tomatoes for the sauce:

Price – In peak season, local farms give these away practically by the crate. When the full harvest comes in, it’s usually dramatically more than local markets can absorb.

Availability – Cosmetically challenged fruits have little chance of selling as consumers can choose the perfect specimens. Canners can capitalize on this by contacting local farmers and buying them in lots ranging from as little as £20 to several hundred pounds for just pennies on the dollar. – Cosmetically challenged fruits stand little chance of selling as consumers can choose the perfect specimens. Canners can take advantage of this by contacting local farmers and buying them in quantities ranging from as little as 20 pounds to several hundred pounds for mere cents on the dollar.

Flavor – Certain heirlooms also impart distinctive flavors and colors to a sauce that cannot be achieved with the low moisture roma available on the market today. – Certain heirlooms also impart distinctive flavors and colors to a sauce that cannot be achieved with the low moisture roma available on the market today.

Color – Green zebra tomatoes, for example, can make a unique green sauce, and gold or orange varieties can also make a particularly dramatic presentation.

Here are some of the best beefsteak tomato varieties for canning:

Ace 55 – (Heirloom, 80 Days) About the size of a tennis ball, these thick-walled tomatoes stay firm even when cooked, making them a perfect choice for canning whole. They’re low in acid, so be sure to add plenty of lemon juice for double boiler preserves. – (Heirloom, 80 Days) About the size of a tennis ball, these thick-walled tomatoes stay firm even when cooked, making them a perfect choice for canning whole. They’re low in acid, so be sure to add plenty of lemon juice for double boiler preserves. Ace 55 seeds available here

Black Krim – (Heirloom, 80 Days) This Russian heirloom produces large yields of unique black-purple tomatoes with a rich flavor. Plants grow very tall, be prepared with extra supports. Black Crimean Tomato Seeds are available here

Marglobe – (Heirloom, 73 Days) Developed by the USDA in the early 1900s as one of the first disease-resistant tomatoes and has been prized as a canned tomato ever since. The plants provide a high yield and the fruits ripen all at once, making them ideal for canning in large batches.

Plants are also known to produce a particularly aromatic canned tomato juice. Marglobe Tomato Seeds Available Here

Rutgers Original Tomato – (Open pollinated, 76 days) Flavorful, medium-sized 4 to 6 ounce fruits hold up well to canning. Originally bred by Marglobe. Rutgers Original Tomato Seeds Available here

Best cherry tomatoes for canning

While cherry tomatoes may seem like an odd choice for sauce since they’re tiny seed bombs, seeds in a sauce aren’t a good idea. However, they are very productive and contain a high sugar content and a distinctive pleasant taste. If you have a food grinder or chinois strainer that easily separates the skin and seeds, it’s worth trying a small batch of cherry tomato sauce for the novelty value alone.

While even a dozen high-yielding plants won’t give you enough to make gallons at once, a few pints with the fresh, sweet kick of a cherry tomato will liven up any mid-winter meal.

Since cherry tomatoes are particularly difficult to peel and core, use a food strainer to easily remove the skin and seeds from the flesh.

Here are some of the best cherry tomato varieties for canning:

Supersweet 100 – (Hybrid, 57 days) Named for its huge fruit clusters with up to 100 tomatoes on a single fruit cluster. Extremely high yields mean you can collect enough tomatoes from a few plants to make a sauce. Organic Supersweet 100 Seeds available here

Sungold Cherry Tomato – (Hybrid, 57 Days) Exceptionally sweet orange fruit create a distinctive sauce. One of our neighbors is growing a dozen plants to produce enough tomatoes for a large batch of bright orange tomato sauce. Sungold Tomato Seeds Available Here

Yellow Pear Cherry Tomato – (Heirloom, 75 Days) This heirloom produces large yields of bright yellow, pear-shaped cherry tomatoes. They are very low in moisture for cherry tomatoes, making them ideal for a sauce. The “neck” of the pear consists entirely of flesh and the seed cavities are relatively small. That means greater yields of flavorful yellow sauce. Yellow Pear Cherry Tomato Seeds Available here

Looking for a way to preserve fresh tomatoes using a double boiler canner! in 2022? Scroll down this page and follow the links. And if you’re taking home a fruit or veg and want to cann, freeze, make jam, salsa or pickles, this page has easy, reliable, illustrated how-to canning, freezing or preserving instructions. There are many other related resources, click the resource dropdown menu above. If you are having trouble finding can lids I have used these and they are a great price and ships in 2 days.

If you have any questions or feedback, please let me know! There are affiliate links on this page. Read our Disclosure Policy to learn more.

How to Preserve Fresh Tomatoes Using a Water Bath!

How to Preserve Fresh Tomatoes Using a Water Bath!

Click here for a PDF print version

Making canned tomatoes is something families remember years later. Canned tomatoes have been a tradition for many generations. In the middle of winter, you can use the tomatoes to make a fresh spaghetti sauce, lasagna, chilli or other tomato-based dishes for that fresh garden flavor.

Here’s how to do it, in simple steps and fully illustrated. This method is so easy, ANYONE can do it! It’s a great thing to do with your kids! Also, this recipe/instructions work with either red (ripe) or green (unripe) tomatoes.

If you have a pressure canner, you might want to see the pressure canned tomato page for these instructions instead!

And if you’d rather freeze your tomatoes, check out this page! You might also be interested in these pages:

ingredients

Tomatoes – about 20 pounds for 7 liters (7 large tomatoes fill a liter jar).

– About 20 lbs to make 7 quarts (7 large tomatoes fill a quart jar.) Lemon Juice – Fresh or bottled, about 1/2 cup

– fresh or bottled, about 1/2 cup 1 quart tomato juice (or plain water)

gear

1 double boiler mason jar (a giant pot to sanitize the jars after filling (about $30-35-30 at mall kitchen stores and local “big box” stores. Note: We sell many sizes and styles of mason jars for all types of cookers and requirements – see canning accessories) Tomatoes sit on the borderline between the high-acid fruit that can be preserved in a boiling water bath and the low-acid fruits, vegetables and meats that require pressure canning

(A giant pot to sanitize the jars after filling (about $30-$35-$30 at mall kitchen stores and local “big box” stores. Note: We sell many sizes and types of mason jars for all types of flocks and needs – see canning supplies.) Tomatoes are on the borderline between the high-acid fruits that can be preserved in a boiling water bath and the low-acid fruits, vegetables, and meats that require pressure canning 1 large pot (for blanching the tomatoes, Step 3) and 1 medium saucepan to heat the tomato juice or water to put in the jars (step 6) and 1 small saucepan to sanitize the lids.

(to scald the tomatoes, step 3) and to heat the tomato juice or water to put in the jars (step 6) and to sanitize the lids. Pint or quart mason jars (Ball or Kerr jars are available at Publix, Kroger, Safeway, and local “Big Box” stores – about $9 per dozen jars including lids and rings). Quart glasses are more economical!

(Ball or Kerr jars are available at Publix, Kroger, Safeway, and local “big box” stores – about $9 per dozen jars including lids and rings). Quart glasses are more economical! Lids – Thin, flat, round metal lids with a rubber tie that seals them against the top of the jar. They may only be used once.

– thin, flat, round metal lids with a rubber tie sealing them against the top of the jar. They may only be used once. Rings – metal bands that attach the lids to the jars. They can be reused many times.

– Metal straps that attach the lids to the jars. They can be reused many times. Jar grabber (to pick up the hot jars)

(to pick up the hot jars) Lid Lifter (has a magnet to take the lids out of the boiling water where you sanitize them. ($2 at kitchen supply stores in malls and local “big box” stores, but it’s usually cheaper online from our partners )t)

(has a magnet to take the lids out of the boiling water where you sanitize them. ($2 at kitchen supply stores in malls and local “big box” stores, but it’s usually cheaper online at our partners)) Glass Funnel (3 $ – Grocery stores, such as Publix, Kroger, and Safeway, and local “big box” stores; sometimes even hardware stores)

($3 grocery stores, like Publix, Kroger, and Safeway, and local “big box” stores; sometimes even hardware stores) Large spoons and ladles

Process – How to make homemade tomatoes from fresh canned tomatoes

Step 1 – Choosing the tomatoes

It’s fun to pick your own and you can of course get better quality tomatoes!

On the right is a picture of tomatoes from my garden – they are so much better than anything from the supermarket. And if you don’t have enough, a pick-your-own farm is for you! Right are 4 common varieties that work:

Top left: Beefsteak Top right: Lemon Boy, yellow Bottom left: Roma, pasty Bottom right: Better Boy

The picture on the right shows the best tomato variety: Roma; also called tomato paste. They have fewer sides, thicker, meatier walls, and less water. And that means thicker sauce in less cook time! You can use cherry tomatoes, grape tomatoes, etc. but they tend to be more watery and be sure to add the lemon juice as recommended in the recipe as they tend to have less natural acidity.

Plus, you don’t want mushy, bruised, or rotten tomatoes!

And for those of you who have an abundance of green tomatoes, the USDA says that since green tomatoes are more acidic than ripened fruit, they can be safely canned with any of the standard tomato directions. I prefer to keep them in the basement where they’ll ripen slowly, but if you have any use for canned green tomatoes later, do it.

Step 2 – Have the jars and lids sanitized

The dishwasher is fine for the glasses; especially if it has a “sanitize” cycle. I get this going while I prep everything else, so it’s ready when I’m ready to fill the jars. If you don’t have a dishwasher, submerge the jars in a large pot (the preserving pot itself) of water and bring to a boil.

Be sure to run it through the rinse cycle to remove any soap!

Get the jug heat up

Fill the pot about 1/2 full with water and start heating (with the lid on).

Get a medium-sized saucepan with water or tomato juice to heat

This is also a good time to bring your 1 liter of tomato juice and/or water to a boil (you will use it to fill any air spaces in the jars in step 6).

Start the water for the lids

Place the lids in the small saucepan of boiling water for at least a few minutes. Note: everything is disinfected in the water bath (step 7) anyway, so that only helps to avoid spoilage later!)

Step 3 – Remove the tomato skin

Here’s a trick you might not know: Place tomatoes one at a time in a large pot of boiling water for no longer than 1 minute (30 – 45 seconds is usually sufficient).

then….

Plunge them into a prepared bowl of ice water.

This will help the skins slide right off the tomatoes! Leaving the skins in will make them chewy and chewy in the sauce, which isn’t very pleasant.

Step 4 – Removing the skins, bruises and hard parts

The skin should practically slide off the tomatoes. Then you can quarter the tomatoes and remove the hard part around the stem and any bruised or soft parts.

Step 5 – Fill the jars with whole or chopped tomatoes

Fill to 1/4-inch from the top with tomatoes

Make sure the contact surfaces (top of the glass and bottom of the ring) are clean for a good seal!

Step 6 – Add 2 tablespoons of lemon juice and liquid

After filling each jar with tomatoes, add 2 tablespoons lemon juice per quart jar, 1 per pint jar. This helps reduce the risk of spoilage and preserves color and flavor. Then fill to 1/2 inch from the top with either boiling water or hot tomato juice.

Step 7 – Release any trapped air bubbles

Using a flat plastic or wooden utensil (like a plastic spoon, upside down) and loosen any trapped air bubbles by gently sliding up and down around the inside edge.

Step 8 – Put the lids and rings on

Just screw them tight, not too tight. If there are tomatoes on the surface of the rim of the jar, wipe them first with a clean, dry cloth or paper towel.

Step 9 – Cook the jars in the double boiler canner

Place them in the tin can and keep them covered with at least 1 inch of water. let the water boil Process the jars in a boiling water bath for 40 minutes for pints and 45 minutes for quarts. Remember to adjust the time if you are at a different altitude than sea level! Pressure canners are better for tomatoes and other low-acid foods – you’ll spoil less with a pressure canner.

I prefer a pressure preserver because the higher temperatures and shorter cooking time result in better flavor and less spoilage. For more information or to order one, click Pressure Canners. You can find the recipe and instructions for pressurized canned tomatoes here.

Recommended processing time for chopped tomatoes in a boiling water canner. Processing Time at Altitudes by Pack Size 0 – 1,000 ft 1,001 – 3,000 ft 3,001 – 6,000 ft Over 6,000 ft Hot Pints ​​35 min 40 45 50 Quarts 45 50 55 60

Step 10 – Done

Lift the glasses out of the water and let them cool down in a draft-free place without touching or bumping (usually takes overnight). You can then remove the rings as you wish, but if you leave them on, at least loosen them up a bit so they don’t rust from trapped moisture. Once the jars have cooled, you can check that they’re sealed by making sure the lid has been sucked down. Just gently press the center with your finger. If it bounces up and down (which often makes a popping noise), it’s not sealed. If you put the jar in the fridge right away, you can still use it. Some people replace the lid and reprocess the jar, then that’s a bit iffy. If you reheat the contents, refill it (with a new lid), and spend all that time in the tin, it’s usually fine. Don’t worry if you see the tomatoes floating above a layer of liquid; That is normal. Tomatoes have a lot of water in them and it separates a bit. Had I packed the tomatoes a little more tightly in the jars, or squeezed the free liquid out of them before packing them in the jars, the water layer would be reduced.

Frequently asked questions about canning tomatoes

A common problem is the separation of water from the tomatoes. Why does the water separate from the solids in tomatoes? Scenario 1 – Liquid at the top and solids at the bottom Canned tomatoes, tomato juice and canned tomato sauces with liquid at the top and solids at the bottom are perfectly normal. It just reflects that the juice was made before it was heated. For example, the tomatoes were chopped, still raw, and run through the steamer, sieve, or food grinder before heating. Once they’re chopped or crushed, enzymes begin to break down the pectin that helps hold tomato cells together. The enzyme that causes separation is activated by exposure to air and inactivated by heat. In commercial production, tomatoes are heated to near-boiling in a matter of seconds using equipment not available to consumers. Because the pectin that holds the tomato cells together is not exposed to air when cold, it remains intact, resulting in a thick, homogeneous juice. The solution is to leave tomatoes whole or in large chunks (do not chop). Heat before chopping or juicing to minimize separation. The best way to do this at home is to quickly heat quartered tomatoes to simmering temperature WHILE chopping. You can also microwave the blanched, peeled whole tomatoes and then mash them! Make sure the mixture cooks steadily and vigorously while you add the remaining tomatoes. Simmer for 5 minutes after all of the tomatoes have been added before juicing. If you’re not worried about separating the juice, simply cut or quarter the tomatoes in a large saucepan. Chop, heat and simmer for 5 minutes before juicing. Scenario 2 – liquid at bottom and solids at top (note photo is step 10) What’s the reverse: liquid at bottom and solids at top? This indicates too much preheating (more than 5 minutes). Pectin breaks down when overheated; then the separation takes place. If separation occurs, simply shake the jar before opening or decant the water. References: Ohio State University

I recently canned tomatoes, but had a small jar that I didn’t have room for in the water bath. So I decided to just chill it. All I did with these tomatoes was blanch them – I didn’t boil them, steam them, do anything else. There is some lemon juice in them. They have been refrigerated since I boxed them – how long can they be used?

They last about as long as a can of tomatoes from the supermarket once you open them and put them in the fridge. I’m guessing a couple of weeks but that depends on how cold your fridge is.

After I removed the tomato jars from the tin, the jars had lost a lot of liquid and were about half empty. What happened? Are you sure?

There are several possible causes: The food was not heated before filling (raw pack method) – The food was packed too tightly (or too loosely) in the jars Any air bubbles were removed before sealing the lids and rings on the jars removed Jars were not completely submerged in water (applies to double boiler mason jars only) Starchy foods such as corn, peas, or lima beans absorbed all of the liquid. Use more liquid with these starchy vegetables. The glasses were too full. Fluctuating pressure in the pressure vessel. Allow the pressure to return to zero gradually and avoid suddenly releasing the pressure through the vent. Do not hasten the cool down with cold water.

As long as the jars remain closed, they are ok, but should be checked more often and used up beforehand!

Tomatoes are a fruit on the borderline between acidic and low-acid (see this page on Tomato Acidity for more info) – adding lemon juice helps, processing at least 35 minutes in a double boiler canner, or even better, using a pressure canner almost eliminates spoilage. If you don’t have a pressure vessel, you’ll need to increase the acidity of the sauce by adding 2 tablespoons lemon juice or 1/2 teaspoon citric acid per quart of sauce.

Other equipment:

From left to right: Jar lifting tongs for picking up hot jars Lid lifter – for removing lids from the pot of boiling water (sterilizing) Lid – disposable – you are only allowed to use them once Ring – keeps the lids cool on the jar until after the jars – then you don’t need them mason jar funnels – to fill the jars

Home Canning Kits This is the same type of standard tin can my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete set includes everything you need to last for years: tin, jar rack, jar gripper, lid lifter, plastic funnel, labels, bubbler and the bible of canning, the Ball Blue Book. It’s much cheaper than buying the items individually. You’ll never need anything but jars and lids again! To see more food cans of different styles, brands and prices, click here! More information and current prices:

I know most red sauces come in jars. It’s one of those foods where plastic can easily be avoided, so yes, making gravy for the winter isn’t technically a necessity. But in my family, canning tomato sauce from scratch was an annual routine.

When I was growing up, my dad tended a garden right in front of our house, so by August it was only a matter of time before Tomato Sauce Saturday would begin. My mother would fetch tomatoes from the garden by the bucketful to be cleaned, boiled, peeled and made into the most delicious red sauce imaginable.

She’s from an Italian background, so I’ll avoid the whole “trying to be humble” thing and tell you this red sauce is damn good. Mom learned from my grandmother who is 100 percent Italian and 100 percent awesome.

I used to watch my mom and grandma make tomato sauce at the end of summer, but I never really got into the celebrations. It was another thing watching my parents scurry around my house, writing stories in my journal, or making up dance routines. It wasn’t until college that I realized how spoiled I was when it came to red sauce. It took me years to actually buy a jar of red sauce from the store because there was never anything comparable.

As I got older and started to really appreciate the recipes and traditions passed down from my family, I developed a special love for the tomato sauce that my grandmother makes. Because of this, I felt it was necessary to learn their process on how to preserve tomato sauce for the whole winter!

Now, before we get into the details of the recipe, there are a few things you need to learn about the process of canning tomato sauce.

make sauce

Check for contamination: the last thing you want is a moldy tomato mixed up in your delicious sauce! Be sure to cut off the parts of the tomato that don’t look too hot. If this means cutting the tomato in half, make sure to leave that out of the group of tomatoes to be cooked. It could get messy very quickly. But if it’s just a small piece of tomato, feel free to cook it.

Put the tomatoes in boiling water: This makes it easy to peel the tomatoes. If you put the tomato in boiling water, it will take about 3 minutes for the tomato to split. As soon as they divide, remove the tomatoes and place them in ice cold water. Once cool enough to hold, peel them off. Be sure to remove the seeds as well, they can be tough in a sauce.

Use a food processor: both for the extra veggies and the tomatoes! Use the veggies first (onion, garlic, basil) and process until pulverized. Do the same with the tomatoes: process them until smooth, almost like juice.

Cook ingredients with oil first: Add olive oil to a large, warm saucepan. Cook the powdered vegetables (onions, garlic, basil) in it for a minute or two before adding the processed tomatoes.

Boil the sauce and then let it simmer: After adding the additional spices (to taste), bring the sauce to a boil. Once it boils, let it simmer. Never cover the pot. Covering it will trap the moisture inside and make your sauce watery. You want to keep the lid open and let the smell permeate your home. I promise it won’t be a disappointing experience.

Use an immersion blender: After a few hours, use an immersion blender to smooth the sauce. This step is now optional! If you like a chunkier sauce, skip it. But I’m a fan of a smooth sauce, so I use the blender to make it smooth.

Keep the Sauce Warm: Throughout the process, you want to keep the sauce warm. It will help later when canning tomato sauce. Basically, when you mix your sauce, you should soon be ready to start canning.

canning sauce

Boil the jars and lids first: This is probably the biggest lesson I learned throughout the process. If you plan on keeping your sauce in a jar for months, you need to make sure the jar and lid are completely clean. Boiling is the best way to ensure the jars are completely free of extra germs. We use these mason jars for our sauce.

Clean utensils with boiling water: same concept as the glasses! Make sure the utensils you use (ladles, spoons, glass magnets) are all clean of any foreign food/germs before using them to pour the sauce.

Use Lemon Juice to Preserve: Another fun trick I learned, this one from my mom! Sprinkle 1/2 teaspoon of pint-sized glass (1 teaspoon for a liter) lemon juice into the glass before adding the sauce. Do the same with the top of the sauce after pouring it into the jar. The lemon juice acts as a preservative during those long winter months!

Don’t fill the jars completely: the last thing you want is a glass explosion in your pantry! Be sure to leave some space for the jar to seal properly. Our rule of thumb is to stop adding sauce once you hit the lines where the lid will screw on.

Use a proper mason jar: you can’t just put cans in boiling water, you actually need a mason jar and a rack for this endeavor. My mom and grandma actually got theirs from Walmart, but you can also get the canning pot, canning rack, and canning tools from Amazon.

Place jars in hot water: Add cold water to mason jar (with rack already in place) and bring to a boil. When the water gets super warm, add the glasses.

Boil the jars for 45 minutes: don’t start the timer until the water is officially boiling! You can cover the mason jar to make it cook faster. Once boiling, remove the lid and leave uncovered for the 45 minutes. Yes, use a timer!

Remove the jars and wait for the seal: After 45 minutes, remove the jars immediately. We covered the counter with an old beach towel so the hot glasses had somewhere to go. After a few minutes, you should hear a soft pop as the jars begin to seal. If you didn’t hear a pop, you can check for a seal by seeing if the little bump in the center eventually pushed down on its own.

Tighten the lid: once the jars have cooled, the lid is tight! It may be a little loose after canning. Don’t worry, the jars are still sealed properly! This just makes sure they are nice and tight for proper storage.

Voila! You’ve had red sauce for a full year now. Or less, depending on how often you decide to finish your sauce. I’ve learned that 25 pounds of tomatoes makes about 40 cups of sauce (20 small jars or 8-10 large jars). So if you need more (or less) than that, reach for tomatoes accordingly.

Here is the recipe for Italian tomato sauce! Make a large batch and save for later, or you can just cut this recipe in 1/4 and have some sauce for a few meals throughout the week.

Looking for easier recipes? Grab my free cookbook today!

Print Recipe Rating 5 out of 1 Italian Tomato Sauce Straight from the kitchen of my Italian grandmother who grew up making sauces and cooked them with her mom for years. Prep Time 30 minutes Cook Time 3 hours Total Time 3 hours 30 minutes Servings: 40 cups Ingredients 25 pounds of tomatoes

4 onions

10-15 cloves of garlic

3-4 handfuls of fresh basil

1 28 oz. can tomato puree

salt, to taste

olive oil

parsley (dried, optional)

Oregano (dried, optional) Instructions To cook the tomatoes: Inspect the tomatoes for “blemishes” (horrible bruises, spots of mold) and cut off those parts to discard. Cook the tomatoes for three minutes or until they start to split and peel. Remove the tomatoes and place them in ice cold water to cool. Once cool, peel off the skin. Use a knife to cut out the core.

In a food processor, add onions, garlic cloves, fresh basil, salt, and any other spices to taste (I add parsley and oregano to mine). Process until it is a thick paste.

Heat olive oil in a large saucepan (you’ll probably need to split it between two saucepans). Add the onion, garlic and basil mixture to the saucepan and cook until fragrant.

Place the tomatoes in the food processor. You’ll probably do this a few times to get all the tomatoes through. Once fully blended (almost like a thick smoothie), add them to the pot.

Bring the sauce to a boil. After cooking, turn the stove down to low or simmer

Add the tomato puree, this thickens the sauce. If you want it even thicker, add another can of tomato puree until it’s as thick as you want it.

Let it sit for a while! Be sure to stir every now and then. You can simmer it for anywhere from 30 minutes to 2 hours.

If you want a smoother sauce, use an immersion blender after a few hours of simmering. Mixing shouldn’t take long, maybe 2 or 3 minutes.

Pin this for later!

In search of canned tomatoes: answers to common problems (separation of liquid, spoilage, etc.) in 2022? Scroll down this page and follow the links. And if you’re taking home a fruit or veg and want to cann, freeze, make jam, salsa or pickles, this page has easy, reliable, illustrated how-to canning, freezing or preserving instructions. There are many other related resources, click the resource dropdown menu above. If you are having trouble finding can lids I have used these and they are a great price and ships in 2 days.

If you have any questions or feedback, please let me know! There are affiliate links on this page. Read our Disclosure Policy to learn more.

Canned tomatoes: answers to common problems (separation of liquid, spoilage, etc.)

Frequently asked questions about home canning problems

Here are questions and answers on how to fix common tomato canning problems. On this page you will find other frequently asked questions

Frequently asked questions about the production of tomato sauces and products

Can I make my own salsa recipe?

Salsas are usually mixtures of acidic and non-acidic ingredients; They are an example of an acidified food. The specific recipe, and sometimes the method of preparation, will determine whether a salsa can be made in a pressure cooker or in a pressure cooker. A process must be scientifically determined for each recipe. Use our Spicy Chili Salsa or Mexican Tomato Sauce recipes to make salsa at home. Your County Extension agent may have additional tested recipes for salsas.

Why are my tomatoes separating from the liquid?

A common problem is the separation of water from the tomatoes. Why does the water separate from the solids in tomatoes? Scenario 1 – Liquid at the top and solids at the bottom Canned tomatoes, tomato juice and canned tomato sauces with liquid at the top and solids at the bottom are perfectly normal. It just reflects that the juice was made before it was heated. For example, the tomatoes were chopped, still raw, and run through the steamer, sieve, or food grinder before heating. Once they’re chopped or crushed, enzymes begin to break down the pectin that helps hold tomato cells together. The enzyme that causes separation is activated by exposure to air and inactivated by heat. In commercial production, tomatoes are heated to near-boiling in a matter of seconds using equipment not available to consumers. Because the pectin that holds the tomato cells together is not exposed to air when cold, it remains intact, resulting in a thick, homogeneous juice. The solution is to leave tomatoes whole or in large chunks (do not chop). Heat before chopping or juicing to minimize separation. The best way to do this at home is to quickly heat quartered tomatoes to simmering temperature WHILE chopping. You can also microwave the blanched, peeled whole tomatoes and then mash them! Make sure the mixture cooks steadily and vigorously while you add the remaining tomatoes. Simmer for 5 minutes after all of the tomatoes have been added before juicing. If you’re not worried about separating the juice, simply cut or quarter the tomatoes in a large saucepan. Chop, heat and simmer for 5 minutes before juicing. Scenario 2 – liquid at bottom and solids at top (note photo is step 10) What’s the reverse: liquid at bottom and solids at top? This indicates too much preheating (more than 5 minutes). Pectin breaks down when overheated; then the separation takes place. If separation occurs, simply shake the jar before opening or decant the water. References: Ohio State University

Which is Better: Canning or Freezing Tomatoes: I’m interested in canning or freezing tomatoes, which is best? I would mainly use them for my chilli recipe, which I usually use canned diced tomatoes for. Second question, can I dice the tomatoes before freezing or canning, or should I just quarter them as you recommend and then dice them while cooking the meal.

If you plan to cook with the tomatoes later, freezing will best retain the flavor. If you’re going to use it uncooked (e.g. in a salad), preserving it is a little better to preserve texture. So, for your chili recipe, I would freeze them. You can dice them before freezing them; that would be easier!

Can you freeze the tomatoes and later use them to make a large batch of spaghetti sauce, salsa, etc. and then either freeze them or refreeze them?

Secure! If it’s just a matter of days or a few weeks, that works great. I just do the prep steps up to making the prepared pulp (up to step 7 on this page https://www.pickyourown.org/canning_tomatosauce.htm) and then freeze it in a ziploc bag until I have enough to make it fully heat and finish the process.

Can store-bought canned tomatoes (diced, shredded, or whole) be used in place of fresh tomatoes in your no-meat pizza sauce or pasta sauce recipes and then canned? Will the taste/texture be ok, or will they be overcooked?

Yes, you can use canned tomatoes. Of course, every time fruit or vegetables are canned, there is some reduction in quality. How much and whether the finished product will meet your expectations or be better than a commercially available product is subjective and difficult to say. But if you follow the directions I post (which closely follow USDA and Ball tested standard recipes), it’s safe. Try it and see how you like it! You will surely eliminate the commercial chemical additives!

I have a lot of small grape tomatoes. can i dry them

Certainly! Grape and cherry tomatoes aren’t ideal candidates as they contain a lot of water and seeds, but they will work!

That sounds like a mix-up between low-acid and non-acidic. Foods with high acidity can be safely canned in a double boiler can. Foods that are low in acidity may need to be spiked with acids such as lemon juice or vinegar to acidify them enough to be canned in a water bath. Non-acidic foods require the pressure vessel. For many years, tomatoes were considered high in acid. However, new varieties, overripe fruit, and tomatoes from dead or frozen vines can have a pH above 4.6. The USDA and university researchers have determined that to ensure a safe acidity level for canning whole, mashed, or juiced tomatoes in water, add 2 tablespoons lemon juice or 1 teaspoon citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1 teaspoon citric acid. Acid can be added directly to the jars before the jars are filled with product. Add sugar to balance out the sour taste, if desired. Instead of lemon juice or citric acid, four tablespoons per quart of vinegar with 5 percent acidity can be used. However, vinegar can cause undesirable flavor changes. (Source: USDA’s National Center for Home Food Preservation) And this page provides an excellent explanation of why lemon juice is added to tomato products. In the table below, a smaller number is more acidic and therefore safer:

I forgot to add lemon juice: I made and canned my first tomatoes and salsa. I totally forgot to add lemon juice at the end. Are they ruined? Will they spoil? or can i eat them? I did not know, what I should do. I didn’t know if they could be opened and remade in a water bath after adding lemon juice. I feel terrible for missing this step.

First of all don’t panic. Tomatoes have been canned for generations without adding lemon juice. Lemon juice is added to increase the safety margin. They started recommending this after realizing that some newer tomato varieties (like the yellow ones) contain less acid. Do not get me wrong; I think you should add lemon juice (it’s a very small amount that won’t be noticeable in the taste), but I wouldn’t panic if I forget!

I recently canned tomatoes, but had a small jar that I didn’t have room for in the water bath. So I decided to just chill it. All I did with these tomatoes was blanch them – I didn’t boil them, steam them, do anything else. There is some lemon juice in them. They have been refrigerated since I boxed them – how long can they be used?

They last about as long as a can of tomatoes from the supermarket once you open them and put them in the fridge. I’m guessing a couple of weeks but that depends on how cold your fridge is.

Lids are popping off: I made tomato sauce for the first time last week and canned it. After a few days everything seemed fine, so I put them in the closet. now a week later the lids are randomly popping. Should I water bath the whole batch again?

No, it’s too late to bathe her again; this can only be done within 24 hours of the first processing. If the jars were mine, I would dispose of the entire batch. Obviously spoilage is so high that it suggests something fundamentally wrong with this batch.

Cream of Tomato Soup: I know it’s unwise to package soups with cream or dairy for safety reasons. But I’m trying to figure out how to make cream of tomato soup and cream of mushroom soup. Can I use soy milk instead?

No, because this has not been tested in the laboratory. You would use your family as live guinea pigs. Instead, just follow this tried-and-true recipe for canning tomato soup and add the milk or cream as you make it. Not only will it be safer, but it will also taste better (dairy and soy cannot even be used with commercial equipment).

On these pages you will find other frequently asked questions

Commercial canned food sterilization is performed at 15 pounds pressure / 250 F [103 kPa / 121 C], consequently requiring a much shorter processing time. We can achieve 15 pounds of pressure in our home pressure cans, but all recommendations for home processing start at sea level pressure of 10 pounds pressure / 240 F [69 kPa / 115 C], which requires a longer period of time.

Why not higher processing temperatures for the home?

You may be wondering why then there are no home use recommendations for the higher pressure/less time. The answer might simply be: The research for our processing times at home was done with a 10 lb print and funds would be needed for the research to repeat the times for each item that the USDA is currently using 10 lb prints for. times.

In a 1983 review of the history of canning to date, Dr. Elizabeth Address:

Over the years, some recommendations have been made for home canning of meat at 121 °C / 103 kPa (250 °F / 15 psig) (Cover et al., 1943). It later turned out to be unnecessary, but the higher temperature has been and is being used successfully, particularly in commercial products. Currently, 240F / 10 psig [115 C / 69 kPa] is the most commonly recommended temperature. Recent interest in preserving nutritional and textural properties in canned foods has led to some investigations using higher pressure (temperature) and shorter time processes. The use of 250F [121 C] in home canning has been limited due to a lack of research at this temperature. At 250°F [121°C], shorter process times would be required because lethality accumulates about three times faster than at 240°F [115°C] (Zottola et al., 1978). These authors and Nordisen et al. (1978) recently studied heat penetration rates for low-acid foods processed at 15 psig [103 kPa]. Convection heated foods took about a third of the time listed for processes at 10 psig [69 kPa]. These foods, heated by conduction or a mixed mechanism, appeared to take the same amount of time at 10 and 15 psig [69 kPa and 103 kPa]. It was concluded that each product should be examined before recommendations could be made.”

Note that although some jarred products sterilized faster at 15lbs, some sterilized at the same rate as 10lbs – so some research would need to be done to determine which was what. And what about people whose height already requires 15 pounds as a base?

In 1986, Nancy Hudson, a former counselor in Greene County, Ohio, explained the reason for the recommendation she received from Dr. Gerald Kuhn, who pioneered the first USDA Complete Guide. She gave the reason for short processing times for some articles:

Beginning in 1987, the USDA will no longer recommend 15 lbs. Print. Part of the problem is that at 15 pounds of pressure and zero or one minute of processing, there is not enough time to bleed all the air out of the canner and raise the canner’s internal temperature. The use of 15 lb. Pressure at zero or one minute of processing increases spoilage.”

All that is to say: in case you were wondering, there are the current reasons. If you want it changed for products that can support 15lb processing, tell your elected officials that you’d like to invest some money into researching this issue!

10 pounds of pressure is higher than it seems

For the record, our 10 pound pressure is actually slightly higher.

A pressure of 10.5 pounds at 0 to 1,000 feet elevation is required to reach 240 F [115 C] degrees inside the canner… The pressure number in pounds has been rounded to 11 pounds for dial gauge canners to avoid confusion avoid the recommendations of half a pound. Weighted tin cans are already edited to operate at 10.5 pounds as a built in safety factor when set at 10 pounds.”

That doesn’t change processing times or squeeze an iota, but there you go, just some kilo trivia for your next canning party!

Are there exceptions to the norm of 10 pounds at sea level?

There appear to be a small handful of exceptions in the USDA 2015 Complete Guide that provide processing instructions for 15lb at sea level for weighted strength tin cans. These include tomato juice (page 3-5), tomato and vegetable juice mix (3-6), mashed tomatoes (3-7), standard tomato sauce (3-8), whole or halved tomatoes (3-9 to 3-12)

Check out the incredible time difference when pressure canning whole tomatoes at 15 pounds:

Growing up in North York I was looking forward to visiting my Italian friends when their parents were making tomato sauce. They bought bushels of plump, red tomatoes from the local market, ground them through a grinder, boiled them, and sealed them in glass jars.

I loved the clean, fresh taste of this homemade tomato sauce. When I was invited to dinner, her parents would tease me about my love for spaghetti with sauce, and every now and then I would get a glass to take home.

When my husband and I moved to the Corso Italia area of ​​Toronto and our neighbors, Catherine and Adrian Arcieri, asked if we could join their family tradition of canning tomatoes, we jumped at the opportunity. Now it has become a neighborhood tradition.

Every year around this time, a group of neighbors gather in the Arcieris’ alleyway garage. If we are lucky, the day will be in fresh late summer weather. The work is physically demanding and causes sore muscles, but the end result is worth it: more than 160 liters of sparkling red sauce have been harvested this season – an annual value for the four participating families.

Catherine and Adrian, both in their 60s, bought 12 bushels of firm, ripe San Marzano tomatoes at the Cataldi Market on Keele Street, brought in from farms in the GTA area.

“Some people use the Roma, I find they take longer to cook and they clog the machine,” says Catherine. “The San Marzano has more pulp.” More pulp means a richer sauce.

Prices vary, but these tomatoes were $20 a bushel. Typically, a bushel will fill 12 to 15 1-quart Mason jars, depending on the weather and how much moisture is in the tomatoes. There is no recipe for division – each family tells them how many jars to fill and the Arieris calculate how many tomatoes we need.

Adrian’s parents brought this canning tradition to Toronto when they arrived from Italy in the ’50s. Catherine, who is from Nova Scotia, started helping before she and Adrian got married.

“For years we did it to his mother,” she said. When it got to be too much for her, we started here.” They have taken the tradition and are now sharing it with us.

We start at 8am by pouring a bushel into a large plastic tub and filling it with cold water. Like factory workers, we inspect each tomato for quality, rinse off any dirt and discard the bruised tomatoes.

“These are good tomatoes this year,” Catherine said. We had to cut out a little black spot here, a little soft spot there, but hardly a handful was thrown away.

Catherine and Adrian used to spend two weekends canning – one for the neighbors, one for their family. We would join them for one of the days and be done by early afternoon. But this year, she’d entertained the idea of ​​combining efforts for one long, tomato-shaking day.

“Chris and Tonya said they were coming,” she said, referring to former neighbors who had moved to Peterborough. It would be nice to see her and her two young children.

Turns out Deb and Steve from across the street can’t make it – a pre-arranged weekend they couldn’t back down from. “They always seem to have a conflict on tomato day,” laughs Catherine.

Even if seven of us help – me, my husband, Patrick and daughter, Abby, Tonya and Chris, and Catherine and Adrian, Catherine warns the day will be long.

We drain the water and place the selected tomatoes in a large metal kettle over a propane burner. Normally there is only one burner, but with so many tomatoes to process this year Adrian borrowed one from his sister so we have two boilers running. Each holds a bushel and a half of tomatoes. We add onions, basil, oregano and celery – so it’s more than just a simple passata.

In years past we have added hot peppers grown in their backyard. But not this year.

“Not everyone likes them,” says Adrian. Also, we can add warmth to the table if we want.”

As the cauldron bubbles away, the back alley fills with the sweet aroma and the neighbors drop by.

Emily remembers. “We used to do that too,” he says. But his kids aren’t interested in making their own sauce and it’s too much work, he says.

Even his wife now buys the passata in the shop.

“It is very good.” Not quite the same as homemade, he adds.

Ugo from across the street joins in for about an hour. “I remember doing that as a kid,” he says. “Why would a Nova Scotian girl make sauce?” he teases Catherine. He stirs the steaming pot of tomatoes and admires the giant spoon that Adrian carved from a piece of wood. Together, Ugo and Adrian lift the cauldron and dump the tomatoes into a bushel basket lined with clean cotton towels to drain the excess liquid.

The alley isn’t always so filled with camaraderie and good intentions. Like so many urban alleyways, ours is sometimes frequented by drug dealers. When that happens, neighbors call the police and the alley goes quiet again for a while. At other times, the lane is empty except for residents who park their cars and close the door. We may never see her. But on a day like today we wave at each other, it’s a way of building a sense of community.

Next comes one of the toughest tasks: running the tomatoes through the food mill to separate the skin and seeds from the thick, juicy flesh. Years ago it was the children’s job to turn the handle on the mill – resulting in aching arms and angry children. But we have a secret weapon – Adrian. He’s the McGyver of sauce making.

He developed “La Machine”. It’s jury rigged: an oven motor drives a belt attached to two wheels that turn a grinder that separates the tomato paste from the seeds and skin. Feeding all of the cooked tomatoes through the mill takes a few hours – just the thought of having to do this by hand makes us grateful for Adrian’s ingenuity.

Adrian, meanwhile, wanders up the alley where another family has set up a similar operation. “Not much different from me,” he reports back. “They set the table with a hole in the middle so the tomatoes would flow into a bucket under the table.”

He and Catherine are still excited to host Tomato Day, but they’re talking about slowing down. Maybe in a few years the company will move to our garage and we will do the main work. That idea makes learning how to do it all the more important, so we’ll be ready when they are.

Once the tomatoes have gone through the grinder, my daughter Abby and I put them in the jars. Tonya unscrews the lids and nestles the jars in a large burlap-lined keg. Once the keg is about three-quarters full, it is filled with water and heated over the propane burner for a few hours until the water boils, sealing the jars. Preserved in this way, they will last for years, although the shelves in our cellar pantry were empty in June this year.

Around 3:30pm, splattered with tomato sauce and desperate for a shower, we drag our aching bodies home.

In the morning Adrian and Catherine pack the jars into boxes – we have 72 (500ml) jars plus half a dozen liter jars.

“Catherine said only one glass broke,” my husband reported after picking up our bags. Not a bad record.

Tomato Day is just the beginning of winter preparations for many families in my neighborhood. Soon the garages will be used for grapes and then for curing meat and sausages.

Picking up a jar of sauce in the dead of winter, I savor the fresh taste of tomato and remember the fading days of summer, the warm breeze and camaraderie, knowing we’re continuing a tradition that’s passed on not just one new generation, but of a common culture.

Deborah Dundas is the editor of Star’s Books. She lives in Toronto. Follow her on Twitter: debdundas

SHARE:

Comment on this story Comment Gifts Share

When I planted Mortgage Lifter, Mr. Stripey, German Red Strawberry, Early Girl, and Roma seedlings in my garden, I dreamed of filling baskets with sun-ripened tomatoes. I envisioned jars of canned tomatoes cooling on the kitchen counter, and a winter of self-sufficiency and a little glee.

Instead, the squirrels and I had our fights. There will be no happy homestead moments. I harvest one or two tomatoes a day, the little monsters eat the rest. If squirrels, rabbits or marmots have invaded your garden, have the courage: It was a great year for smallholders. Summer tomatoes are plentiful, tasty and at a good price.

It’s a great time to start a canned tomato tradition.

Tomatoes are the most useful ingredient in my pantry, especially during the winter when many cold-weather recipes call for a can. In my evening rotation they are used for sauces, stews, soups, enchiladas, pizzas and parmesan. It’s such a relief to skip lugging heavy cans home from the grocery store and instead reach into the pantry for my own homemade version.

advertisement

If you are new to canning, here is some advice:

Select ripe or slightly underripe tomatoes and cut out any black spots or bruises. Cut tomatoes like Brandywine, Beefsteak, and Big Red are the most commonly preserved, while Roma tomatoes are another excellent choice — all fleshy varieties with thick walls and small seed sacs. Heirloom tomatoes are fine, but often have a higher water content and can result in a watery taste after canning. Red tomatoes look best in a jar, but a mixed bunch of any shape, color, and size works well, except for grape or cherry tomatoes, which can be difficult to peel.

Clear the counters and make room. This is a big, messy job that starts with putting the largest pots, pans, and bowls on a conveyor belt and ends with cleaning the kitchen.

advertisement

Remove seeds and shells. They can become bitter in the glass. Remove the skin by blanching: cut an X through the bottom and dip it in boiling water, and the skin will lift off in satisfying plumes. Dip your fingers into the cells, scoop up and discard the seeds and gel. Then tear the remaining tomato flesh into large pieces.

Crush the tomato paste. Crushed canned tomatoes can separate into liquids and solids in the jar. This doesn’t detract from the usefulness of the tomatoes, but it’s not as pretty. I mash, mash, shred, and mix the mushy and watery tomato flesh until it’s a cohesive, chunky mixture, then start cooking these mashed tomatoes — about a quart at a time — while continuing to peel, core, and shred the rest. Essentially, I’m a one-person band banging cymbals, playing harmonica, and fiddles at the same time. This is the great work of tomato preservation and should not be rushed.

adjust acidity. Safe bain-marie preservation relies on preserving food with reliably high levels of acidity, measured as pH. Because tomatoes have a wide pH range, bottled lemon juice or citric acid is used to adjust the mixture to a safe level. Citric acid is a shelf-stable synthetic version of the naturally occurring compound found in citrus fruits.

advertisement

Salt is not required for preservation but can be added for flavor. Use only kosher or fine sea salt, not iodized, which can add a metallic aftertaste.

Use what you have. Blanched, peeled and seeded, hand-chopped tomatoes yield the best yields. Canning requires no special equipment. It’s possible to preserve pint jars in a large soup pot, make a rack for the bottom of the jar out of a wire rack, and use a cooler for an ice bath. Two tools I highly recommend: a glass funnel and a rubber-coated glass lifter. I’ve used a measuring cup to place ingredients in jars, and I have a McGyver tool that allows you to lift hot jars out of boiling water by twisting rubber bands around the ends of kitchen tongs, but the two inexpensive tools are safer to use.

Experienced canners rely on specialized kitchen equipment to simplify the canning process. For example, a food mill processes quartered tomatoes cooked al dente, removing the seeds and skins for a smooth sauce. The almost legendary, budget-friendly Squeezo is a grinder that removes skins and seeds, fusing textures for an ideal mashed tomato consistency.

advertisement

Tomato preservation is a task best shared with family or friends, but if you work alone, you’ll still end the day in a sort of jaded glow and with a pantry full of summer fruit.

Troubleshooting: Never put anything in the jar other than lemon juice or citric acid and salt. Adding meat, garlic, mushrooms, peppers, onions, herbs or spices will change the pH and make the contents unsafe for consumption.

If the tomato water and pulp separate in the jar after processing and the liquid rises to the top, the tomatoes were not mashed enough or added to the pot too quickly. It does not affect the taste or shelf life. Shake the jar before use.

Any small amount of food left on the rim of the jar before the lid is placed can compromise the seal. Clean the jars carefully before covering them.

advertisement

Do not move the jars out of the water bath too quickly. Let them rest in the tin for 10 minutes to slow the cooking in the jar. Vigorous boiling can trigger siphons; The contents can rise and lift the lid and break the seal.

After processing, all jars with defective seals should be refrigerated and used within 2 weeks.

Canned crushed tomatoes

Almost any tomato can be canned, but meaty varieties such as Brandywine, Beefsteak, Big Red, and Roma varieties are preferred.

Storage: The jars can be stored in a cool, dark place for up to 18 months.

Where to Buy: Canning supplies are available at hardware stores, grocery stores, and online.

ingredients

25 pounds ripe but firm tomatoes (about 30 to 45 depending on size, see top note)

About 4 teaspoons (28 grams) of citric acid or 1 cup (240 milliliters) of bottled lemon juice

Kosher or fine sea salt (optional)

Step 1

Set it up for water bath canning (see related recipe). Fill the largest bowl in your kitchen or a 15 liter cooler with ice water.

Set out 2 large bowls: one for the tomato seeds, skins and seeds and the other for the tomato passata.

step 2

Bring a large pot of water to a boil over high heat and reduce the heat so the water is steadily simmering. Cut an X straight through the skin at the bottom of each tomato. Depending on the size and ripeness of the tomato, gently dip a few tomatoes at a time into the boiling water for 30 to 60 seconds.

step 3

Continue with the remaining tomatoes, returning the water to a steady simmer between batches and blanching a few tomatoes at a time. The tomatoes will float to the surface at about the same time as the skin has detached. When they emerge, use a slotted spoon to drop them into the ice bath to stop the cooking.

step 4

Work over a large bowl, core and peel the tomatoes. Cut out any bruises or black spots. Halve the tomatoes and scoop out the seeds and gel with your fingers and discard. Mash the tomato flesh and tear into the other large bowl.

step 5

Start multitasking. When there is about a quart of torn tomato chunks in the large bowl, mash and squeeze them with both hands. As the tomatoes break down, they separate into a watery soup with larger chunks of pulp. The more the tomatoes are massaged in this step and the solid and watery textures combined, the less likely the contents of the jars will separate into tomatoes and liquid after processing.

step 6

It’s easier to get the right consistency when working in smaller batches. When you have about 4 cups of mashed tomatoes in the bowl, add them to a 8-quart or larger non-reactive saucepan and bring to a boil, further mashing the tomatoes with a potato masher or strong wooden spoon. Reduce to a high simmer and continue to mash the tomatoes by hand in the large bowl and add them, 4 cups at a time, to the tomatoes in the saucepan, bringing the mixture to a boil between additions. (Count the 4-cup additions and prepare the number of glasses needed: 4 cups equals 1 quart or 2 pints.) When all the tomatoes have been added to the pot, bring the entire batch to a boil for 5 minutes, stirring constantly Stir.

step 7

Scoop the hot mashed tomatoes into the prepared jars, leaving a 1 inch headspace (i.e. one inch between the rim/bottom of the lid and the food or liquid in the jar). Add 1/2 teaspoon citric acid or 2 tablespoons lemon juice to each quart glass. (Add 1/4 teaspoon citric acid or 1 tablespoon lemon juice to each pint glass.) If using salt, add 1 teaspoon per quart glass or 1/2 teaspoon to each pint glass. Using a chopstick or similar tool, stir the contents of each jar and release any air bubbles. Before sealing the jar, double check that there is 1/2 inch of air space left and add a little more tomato if needed.

step 8

Gently clean the rims and threads of each jar with a damp paper towel. Check the rim with your fingertip dipped in white vinegar: it should be sparkling clean. Place the lids and rings on the jars and hand tighten the rings.

step 9

Process in a boiling water bath for 45 minutes for quart jars and 35 minutes for pint jars. If you’re processing both sizes of jars, cook the full 45 minutes.

advertisement

Allow the jars to sit in the tin for 10 minutes to prevent siphoning (if the cooking ingredients rise under the lid and break the seal). Using a jar lifter, lift the jars out of the tin, hold them upright and set them on a towel-lined baking sheet. (Do not use kitchen tongs to lift the jars.) Do not move the jars for several hours.

step 10

When completely cool, remove the rings and test the seal by lifting the jar by the flat lid. If it’s not sealed, and only within 24 hours of the original processing, reheat the tomatoes and process as before, including adding more citric acid or lemon juice. If the seal fails after 24 hours or in the following days and months, discard the tomatoes.

Wash and dry the sealed jars, label and date them and store in a dark, cool place for up to 18 months.

advertisement

Altitude Adaptation: Because water boils at lower temperatures at higher altitudes, processing times should be increased to reach a safe temperature. From 1,000 to 2,999 feet above sea level add 5 minutes. At 3,000 to 5,999 feet above sea level, add 10 minutes. At 6,000 to 7,999 feet above sea level, add 15 minutes. At 8,000 to 10,000 feet above sea level, add 20 minutes.

By food writer Cathy Barrow.

Tested by Ann Maloney; Email questions to [email protected].

Scale up and get a printer-friendly desktop version of the recipe here.

did you make this recipe Take a picture and tag us #eatvoraciously on Instagram.

More from Voraciously:

nutrition

Calories: 32; total fat: 1 g; Saturated fat: 0 g; cholesterol: 0 mg; sodium: 9 mg; carbohydrates: 7 g; fiber: 2 g; sugar: 5 g; Egg white: 2 g.

GiftOutline gift items

If you’re looking for tomato plants that consistently produce superb, smooth-skinned fruit, the Better Boy tomato might just be what you’re looking for. One thing we love about this tomato is that it thrives in all climates. The Better Boy even set a Guinness World Record when a single plant produced more than 340 pounds of tomatoes.

You might not set your own world record for high yields, but if you’re looking for a hardworking tomato plant to add to your garden, you’ll enjoy several pounds of Better Boy fruit.

History of the Better Boy Tomato

Cultivated more than 50 years ago, the Better Boy tomato plant boasts a flavor superior to many other tomato varieties. This prolific tomato plant was bred to be an improved version of another popular tomato plant, the Big Boy tomato. The Big Boy tomato plant was the first hybrid tomato produced by the W. Atlas Burpee Seed Company.

The Better Boy plant is also crossed with the Teddy Jones tomato and was developed by the Petoseed company (now Seminis Seeds).

While the Better Boy has the same large fruit as the Big Boy tomato plant, the Better Boy tomato is more disease resistant than its mother plant.

Better Boy Tomato Properties

The Better Boy is an excellent option for home gardeners. These plants are easy to grow and offer heavy yields.

Maturity time / days to maturity

Better Boy tomatoes ripen between 70 and 75 days.

Better Boy tomato qualities

The Better Boy tomato is fleshy and deep red in colour. The plants have dense foliage that helps protect most fruits from sunburn.

Better Boy tomato size

A Better Boy tomato plant can produce tomatoes weighing up to a full pound, with the smaller tomatoes weighing around half a pound.

How does the Better Boy Tomato taste?

Better Boy tomatoes have a classic tomato flavor and are flavorful and meaty with plenty of pulp.

planting zones

Better Boy tomato plants thrive in USDA hardiness zones 3-11.

size and distance

Space your Better Boy tomato plants between 24-36 inches between plants. The rows between your Better Boy tomato plants should be about 48 inches between plants

The Better Boy is an unspecified variety of tomato. Indeterminate plants must be grown either in tipi style on stakes or in tomato cages because of their size. These tomato plants grow between 5 and 8 feet tall.

pollination

Like all tomatoes, Better Boys are self-pollinating. Just let nature take its course (bees and wind) and the job will get done!

plant care

See the following sections for tomato care highlights. For a complete guide to optimal tomato plant care, from planting to harvesting and storage, see our article Growing Tomatoes: The Complete Guide to the Best Tomatoes. You may also be interested in our blog post on growing big tomatoes!

One important thing to keep in mind when growing Better Boy is that this tomato plant produces a lot of fruit. So make sure you stake your plants stably in your garden.

By mulching your tomato plants, you can ensure that moisture is more evenly distributed to the plants. Mulching can also help prevent excessive weed growth.

sunlight

Better Boy tomato plants thrive in a sunny spot and require between 6 and 8 hours of direct sunlight per day in full sun.

floor

Like most tomatoes, Better Boys prefer well-drained soil that is rich in organic matter.

water

Most tomato varieties need at least an inch of water each week. To water your Better Boy tomato plants, water the soil to a depth of 6 to 10 inches once a week. If you live in an extremely hot climate or have long periods of drought, your tomato plants may need more frequent watering.

To water your tomato plants more effectively, we recommend using drip hoses or a drip hose to prevent the leaves from getting wet.

fertilizer

Tomatoes need certain nutrients (like calcium) to produce their best fruit. To learn how to determine what your tomatoes need and when they need it, consult our ultimate tomato fertilizer guide.

Pruning / pinching

Pruning and pinching is a tomato care technique that can help your tomato produce the best yield. But you need to know when to do this and which tomatoes need it. To help you with this, visit our guide to pruning tomatoes.

Diseases

Better Boy tomato plants are disease resistant and less prone to problems like Fusarium wilt and Verticillium wilt. To prevent disease, water your Better Boy plants early in the day.

blossom end rot

All tomatoes are susceptible to blossom end rot, but gardeners are in control of this problem. To prevent blossom end rot, don’t let your soil get too dry. Overwatering can also sometimes lead to blossom end rot.

flower drop

When a flower stalk turns yellow and falls off or dries up, your tomato plants are suffering from flower shedding, also known as bud drop. This occurs when the temperature is either too high or your area experiences extremely cold temperatures. Make sure the tomato plants you grow are appropriate for your growing zone.

To learn how to recognize diseases, treat them and take steps to prevent them, read our guide to tomato diseases.

pests

The biggest problem with growing tomatoes is the birds that poke holes in them. To prevent this, you can try several techniques including putting red ornaments in your garden, using plastic owls, covering your tomato plants with bird netting, and even placing water pans near your tomato plants.

For information to help you identify, eliminate, and deter 15 different pests, check out our guide to common tomato pests.

When to harvest Better Boy tomatoes

Better Boy tomato fruit takes between 70 and 75 days to ripen. However, once your tomatoes start showing color, you can harvest them. Harvesting early can help prevent birds from poking holes in the tomatoes.

You can ripen your tomatoes indoors by placing them under newspaper, a method that’s actually more effective than putting the tomatoes in a sunny window.

If there is a risk of frost, harvest your green tomatoes and place them under newspaper to ripen. You can also enjoy recipes like fried green tomatoes or green tomato relish.

Common uses for Better Boy tomatoes

Tomatoes are best enjoyed when the ripe fruit is eaten raw. But tomatoes are also delicious in sauces, on pizza and in casseroles. Better Boy Tomatoes are an excellent slicer for burgers.

Cook

There are countless ways to enjoy fresh tomato flavor. From pasta sauces to pizza, there’s no shortage of tomato recipes to find online.

Eat raw

With Better Boy tomatoes you can be sure of excellent, large cut tomatoes that are also delicious raw.

Canning / Freezing / Drying

To cannish Better Boy tomatoes, use the same guidelines you would use to cannish, freeze and dry any flavored tomato variety.

Tomatoes can be canned using the water bath canning method. To dry, you can use a dehydrator or dry your tomatoes in the oven.

Note that freezing is not the best way to preserve tomatoes, as the high water content in tomatoes causes them to break down during the freezing process. If you freeze your tomatoes, you can use the frozen tomatoes in soups and sauces.

recipe ideas

A web search brought us some comprehensive articles with hundreds of tomato recipes. Check them out below.

Health Benefits of Tomatoes

All tomatoes are nutritional powerhouses packed with vitamin C, vitamin K, potassium and folic acid. Tomatoes are also an excellent source of the powerful antioxidant lycopene.

Where to buy Better Boy tomato seeds or plants?

To grow your Better Boy tomato plants from seed, purchase your vegetable seeds from Nature Hills Nursery. When Nature Hills is sold out, you can also find seeds on Amazon, local nurseries, Etsy or other online nurseries.

Where to buy Better Boy tomatoes?

Better Boy tomatoes aren’t typically grown commercially, so you need to keep an eye out for these flavorful tomatoes at the farmers’ markets.

Wrap up the Better Boy Tomato

For home gardeners, the Better Boy tomato, with excellent disease resistance, is a clear winner for harvesting bountiful crops with large and flavorful 1-pound slicers. Have you grown Better Boy tomato plants? Share your experiences in the comments.

To learn more about other tasty tomatoes, click here for our other tomato blog posts.

Print out this leaflet

by P. Kendall* (5/12)

Fast Facts…

Select disease-free, vine-ripened, firm tomatoes for canning. Avoid overripe tomatoes.

To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart of tomatoes. For pints, add 1 tablespoon lemon juice from the bottle or 1/4 teaspoon citric acid.

Freezing is a safe, easy alternative to canning at home. Frozen tomatoes and tomato products do not require the addition of acid.

Tomatoes are the most common homemade product in the United States. They are also one of the most commonly spoiled homemade preserves. The canning methods recommended in this bulletin are the result of USDA research into safe home canning methods for tomatoes and tomato products.

tomato acid

Although tomatoes are considered a high-acid food (pH below 4.6), certain conditions and varieties can produce tomatoes and tomato products with pH levels above 4.6. In this case, the product must be bottled as a low-acid product in a pressure can or acidified to a pH of 4.6 or lower with lemon juice or citric acid.

Research has found several conditions that can reduce the acidity of tomatoes. These include rot or damage from bruises, cracks, blossom end rot or insects, and overripeness. Tomatoes grown in the shade, ripened in shorter hours in daylight, or ripened from the vine tend to have lower acid levels than those that have been vine-ripened in direct sunlight. Also, tomatoes hanging from dead canes when harvested are significantly less acidic than tomatoes harvested from healthy canes. Rotten and damaged tomatoes, and those harvested from frost-damaged or dead vines, should not be canned at home.

To ensure safe acidity in whole, crushed, or juiced tomatoes, add lemon juice or citric acid when processing in a boiling water bath. Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before they are filled with product. Add sugar to balance flavor if desired. Instead of lemon juice or citric acid, four tablespoons per quart of vinegar with 5 percent acidity can be used. However, vinegar can cause undesirable flavor changes.

Process carefully to avoid spoilage

The most common reasons for spoilage of canned tomato products are inadequate processing and incomplete seals. Tomatoes that have not been processed long enough to destroy mold and heat-resistant bacteria can spoil during storage. One of the most common spoilage organisms, Bacillus coagulans, is very heat resistant and causes acidic spoilage. The jar lid may still be sealed and the product may appear normal, but the tomatoes will smell sour due to the lactic acid produced by the growth of B. coagulans in the product. Never use tomatoes or tomato juice with unpleasant smells.

Mold can grow on the surface of improperly processed tomato products, eventually reducing the acidity to the point where botulism-causing spores can grow and produce a deadly toxin. Since even minute amounts of botulism toxin can cause fatal diseases, discard canned products that show mold growth on the surface without tasting them. Dispose of them where they cannot be eaten by other people or animals.

The processing times in this data sheet are designed in such a way that sufficient killing of bacteria and mold is guaranteed. If necessary, processing recommendations are given for both water bath and pressure preserves. In general, a pressure preserver results in higher quality and more nutritious canned tomatoes.

Yield Information A bushel of fresh tomatoes weighs 53 pounds and yields about 18 liters of canned tomatoes, or 15 to 18 liters of juice. About 2 1/2 to 3 1/2 pounds of fresh tomatoes make 1 quart of canned tomatoes.

Prepare glasses and equipment

Standard mason jars are recommended for home canning. Make sure all jars and caps are perfect. Discard any with cracks, chips, dents, or rust. Defects prevent airtight seals.

Wash the jars in hot soapy water and rinse well before use. Prepare the metal lids according to the manufacturer’s instructions.

pressure cell. Make sure your pressure conservator has a tight-fitting cover, a clean outlet port (or petcock) and relief valve, and an accurate pressure gauge. There are two types of pressure gauges: weighted and dial gauges. Weighted gauges only need to be cleaned before use. Dial gauges must be checked for accuracy. Check them every season before use, more frequently with frequent use. Ask your Colorado State University Extension County Office where you can have your meter checked.

Use a pressurized container that will hold at least 4 liter jars. Smaller pressure pots are not recommended for home canning as they heat up and cool down too quickly to provide adequate heat penetration using the processing schedules outlined in this data sheet.

Tin for water bath. Any large metal container can be used as a boiling water bath if it is deep enough and has a tight-fitting lid and a wire or wooden rack. Shelf dividers prevent jars from touching or falling against the side of the canner. Make sure the container is at least 4 to 5 inches deeper than the height of the jars being used to allow adequate clearance for the rack and the briskly boiling water. For pint glasses, you need a container that is at least 10 inches deep. For quart jars, the container should be at least 12 inches deep.

A vacuum pressure cooker can be used as a boiling water bath. Cover the lid but do not fasten it. Also, leave the fuel tap wide open to allow steam to escape and prevent pressure building up inside the canner.

Prepare tomatoes

Choose fresh, firm, ripe tomatoes. Avoid soft, overripe, moldy, or rotten tomatoes, or tomatoes harvested from dead or frozen vines. Green tomatoes are more acidic than ripened tomatoes and can be safely canned using one of the following recommendations.

Wash tomatoes well and drain. Immerse in boiling water for 30 to 60 seconds or until skin bursts. Then dip in cold water. Using a sharp knife, cut out the stalk and all of the white core underneath the stalk. Peel off the skin. Cut off any bruised or discolored parts.

Reprocessing Jars of tomatoes or tomato products that are not sealed can be safely reprocessed within 24 hours of initial processing. However, if the jar is sealed first and reopened a few days later, spoilage is indicated. Do not reprocess such glasses; destroy the content. To recycle, remove the lids and empty the food and liquids into a saucepan. Heat to a boil and pour into clean, hot jars. Put on new pre-treated covers. Repeat all the time. The quality of twice-processed foods can be lower, with structural changes and additional loss of heat-sensitive nutrients like vitamin C and B-complex.

Fill and process jars

Fill the jars according to the packing method described for each product on the following pages. Remove trapped air bubbles by inserting a non-metallic spatula or knife between the food and the glass. Slowly rotate the jar and move the spatula up and down to allow any air bubbles to escape. Add more liquid if necessary to get the right headspace (see recipes in Table 1). Wipe the rim of the glass with a clean, damp paper towel to remove food residue. Place the prepared lid on the jar. Tighten the screw strap with your fingertip.

The glasses can now be processed as described in Table 1 in a boiling water bath or in a pressure can.

After processing, carefully remove the jars from the tin and place them on a rack, dry towel or newspaper. Allow the jars to cool untouched and away from drafts for 12 to 24 hours before testing the seal. To test the sealing of jars, press flat metal lids into the center of the lid. They should be slightly concave and not move. Remove screw straps. Label sealed jars with contents, preserving method, and date. Store in a clean, cool, dry and dark place.

Relation

USDA Complete Guide to Home Canning. Agricultural Information Bulletin No. 539. US Department of Agriculture, National Institute of Food and Agriculture. 2009. Available at: http://nchfp.uga.edu/publications/publications_usda.html

Table 1: Instructions for preserving tomatoes and tomato products in a boiling water bath and/or a pressure can. General Instructions: Wash, skin and trim the tomatoes as described in the Preparing the Tomatoes section. Fill the jars according to the raw or hot pack method outlined for each product. Release air bubbles and cap the jars as described in the Filling Jars and Processing section. Process in a boiling water bath or pressure vessel according to the directions for your elevation. Start timing when the water boils again or when the canner reaches the correct pressure. Working time (in minutes) Boiling water bath at altitudes of: Product and Process Glass size 1,001

-3,000 feet 3,001

-6,000 feet 6,001

-8,000 feet 8,001

-10,000 feet of pressure

Tin Can* Tomato Juice Pints ​​40 45 50 55 15 liters 45 50 55 60 15 Wash and trim tomatoes. To prevent juice from settling, quickly quarter 1 pound of tomatoes in a large saucepan. Immediately bring to a boil while chopping. Continue to slowly add freshly chopped tomato quarters to the boiling mixture and mash. Simmer for 5 minutes after all the pieces have been added. Press the juice through a food grinder or strainer to remove skins and pips. Add 2 tablespoons lemon juice from bottle or 1/2 teaspoon citric acid in quart jars. Use half that amount for pints. Add 1 teaspoon per quart of salt to the jars, if desired. Reheat the juice to a boil. Fill glasses with hot juice, leaving 1/2 inch headspace. Close and process jars. tomato and vegetables

Juice Blend Pints ​​40 45 50 55 15 Quarts 45 50 55 60 15 Mash tomatoes and simmer, same as for tomato juice (above). Add no more than 3 cups of any combination of finely chopped celery, onion, carrot, and bell pepper for every 22 pounds of tomatoes. Let the mixture simmer for 20 minutes. Press the mixture through a grinder or sieve and proceed as above, also adding lemon juice or citric acid. Crushed tomatoes

(without added liquid) Pints ​​40 45 50 55 15 Quarts 50 55 60 65 15 Prepare and quarter tomatoes. In a large saucepan, bring 1/6 of the quarters to a quick boil, mash and stir to extract the juice. Gradually add the remaining quarters, stirring constantly. Boil gently for 5 minutes. Add 2 tablespoons lemon juice from bottle or 1/2 teaspoon citric acid in quart jars. Use half that amount for pints. Add 1 teaspoon per quart of salt to the jars, if desired. Immediately fill the jars with hot tomatoes, leaving 1/2 inch headspace. Close and process jars. Standard Tomato Sauce Pints ​​40 45 50 55 15 Quarts 45 50 55 60 15 Prepare the tomatoes and press as you would for tomato juice. In a large kettle, simmer until the sauce has reached the desired consistency (reduce the volume by a third for a thin sauce or by half for a thick sauce). Add 2 tablespoons lemon juice from bottle or 1/2 teaspoon citric acid in quart jars. Use half that amount for pints. Add 1 teaspoon per quart of salt to the jars, if desired. Fill jars with hot sauce, leaving 1/4-inch headspace. Close and process jars. Whole or halved tomatoes

(packed in water) Pints ​​45 50 55 60 10 liters 50 55 60 65 10 Wash and peel tomatoes. Leave whole or cut in half. Add 2 tablespoons lemon juice from bottle or 1/2 teaspoon citric acid in quart jars. Use half that amount for pints. Add 1 teaspoon per quart of salt to the jars, if desired. Hot Pack – Place the tomatoes in a large pot and add enough water to cover them. Boil gently for 5 minutes. Fill jars with hot tomatoes and cooking liquid, leaving 1/2-inch headspace. Close and process jars. Raw Pack – Fill prepared jars with raw tomatoes to 1/2 inch of the top of the jar. Add hot water and adjust headspace to 1/2 inch. Close and process jars. The processing time is the same for hot and raw packs. Whole or halved tomatoes

(packed in tomato juice or with no added liquid) Pints ​​90 95 100 105 25 Quarts 90 95 100 105 25 Wash and peel tomatoes; leave whole or cut in half. Add 2 tablespoons lemon juice from bottle or 1/2 teaspoon citric acid in quart jars. Use half that amount for pints. Add 1 teaspoon per quart of salt to the jars, if desired. Hot Pack – Place tomatoes in a large saucepan; add enough tomato juice to cover. Boil gently for 5 minutes. Fill jars with hot tomatoes to 1/2 inch from jar tops. Cover tomatoes with hot tomato juice, leaving 1/2 inch headspace. Raw Pack – Fill jars with raw tomatoes up to 1/2 inch from the tops of the jars. Cover tomatoes with hot tomato juice or press tomatoes into jars until the gaps fill with juice. Leave 1/2 inch headspace. Cap the jars and process all pack styles for the length of time indicated above. Tomatoes with zucchini

or okra not recommended 30 liters not recommended 35 Use up to 1 pound of zucchini or okra for every 3 pounds of tomatoes. Wash, peel and quarter the tomatoes. Wash the vegetables and cut into slices or cubes. Bring tomatoes to a boil and simmer for 10 minutes. Add vegetables and cook gently for 5 minutes. Add 1 teaspoon of salt per quart to the jars, if desired. Fill glasses with mixture. Leave 1 inch of headroom. Close and process jars. For variation, place 4 or 5 pearl onions or 2 onion slices in each glass. *Pressure conservator: Dial indicator: 11 lb @ 0-2,000 ft.; 12 pounds at 2001-4000 feet; 13 pounds at 4,001-6000 feet; 14 pounds at 6,001-8,000 feet; 15 lb @ 8,001-10,000 ft. elevation. Weight Display: 15 lb @ 1,000-10,000 ft. altitude. General Instructions: Wash, skin and trim the tomatoes as described in the Preparing the Tomatoes section. Fill the jars according to the raw or hot pack method outlined for each product. Deflate and fill jars as described in the Filling and Processing Jars section. Process in a boiling water bath or pressure vessel according to the directions for your elevation. Start timing when the water boils again or when the canner reaches the correct pressure. Working time (in minutes) Boiling water bath at altitudes of: Product and Process Glass size 1,001

-3,000 feet 3,001

-6,000 feet 6,001

-8,000 feet 8,001

-10,000 feet of pressure

Canned* Spaghetti Sauce

(with or without meat) Pints ​​not recommended 60 liters not recommended 70 30 pounds tomatoes, peeled, quartered 2 1/2 pounds ground beef or sausage

(Meat recipe) 1 cup onions, chopped 5 cloves garlic, chopped 1 cup celery or green pepper, chopped 1 pound fresh mushrooms, sliced ​​4 1/2 teaspoons salt 2 tablespoons oregano 4 tablespoons parsley, chopped 2 teaspoons black pepper 1/ 4 cups brown sugar 1/4 cup vegetable oil (No meat recipe) With meat – Prepare tomatoes and cook uncovered in large saucepan for 20 minutes. Pass through a food grinder or sieve. Fry the meat until brown. Add onions, garlic, celery, green peppers, and mushrooms (if desired). Cook until the vegetables are soft. Combine with tomato paste in a large saucepan. Add salt, oregano, parsley, pepper and brown sugar. Bring to a boil. Simmer uncovered until the initial volume is reduced by almost half. Stir frequently to avoid burning. Fill the jars leaving a 1 inch headroom.

Seal jars and process for the above times. Makes 10 pints. Pints ​​not recommended for boiling water bath 20 liters not recommended for boiling water bath 25 Meatless – Follow directions above, omit meat and sauté vegetables in 1/4 cup vegetable oil until tender. Makes 9 pints.

Caution! Do not increase the servings of onions, peppers or mushrooms. Mexican Tomato Sauce Pints ​​not recommended for boiling water bath 20 liters not recommended for boiling water bath 25 2 1/2 to 3 pounds chillies, peeled and chopped 18 pounds tomatoes, peeled, chopped 3 cups onions, chopped 1 tablespoon salt 1 tablespoon oregano 1/ 2 cup vinegar Wash and dry chillies. Make a small slit in the side of the pepper to allow the steam to escape. Place in a hot oven or grill (400 degrees) for 6-8 minutes, turning frequently, until the skin blisters and cracks. Place in a pan and cover with a damp cloth and let cool for a few minutes. Peel off the skin, starting at the stem end and peeling downwards. Discard seeds and chop peppers. Wash, peel and coarsely dice the tomatoes. Combine chopped peppers and remaining ingredients in a large saucepan. Bring to a boil, cover and simmer for 10 minutes. Fill the jars leaving a 1 inch headroom. Close and process jars. Makes about 7 liters.

Caution! Wear rubber gloves when handling chiles, or wash your hands thoroughly with soap and water before touching your face. Tomato ketchup pints and

half pints 20 20 25 25 24 pounds ripe tomatoes, peeled, quartered 3 cups onions, chopped 3/4 teaspoon ground red pepper 4 teaspoons whole cloves 3 cinnamon sticks, crushed 1 1/2 teaspoons allspice 3 tablespoons celery seeds 3 cups apple cider vinegar (5 %) 1 1/2 cups sugar 1/4 cup salt Wash, peel and quarter tomatoes. Combine with chopped onions and peppers in a 4-gallon stockpot or large kettle. Bring to a boil and simmer for 20 minutes. Meanwhile, mix the spices in a spice bag. Pour into a 2 liter saucepan with the vinegar. Bring to a boil and turn off the heat. Leave for 20 minutes. Remove the spice bag and stir in the vinegar and tomato mixture. Boil mixture for 30 minutes. Press cooked mixture through a food grinder or sieve. Back to the pot. Add sugar and salt. Cook gently, stirring frequently, until reduced in volume by half or the mixture is rounded up on a spoon without separating. Fill jars leaving 1/4 inch headroom. Close and process jars. Makes 6 to 7 pints. Chili salsa

(spicy tomato and pepper sauce) pints and

½ pints 20 20 25 25 5 pounds tomatoes, peeled, chopped 2 pounds chillies, peeled, chopped 1 pound onions, chopped 1 cup vinegar (5%) 3 teaspoons salt 1/2 teaspoon pepper Combine prepared tomatoes, peppers, onions , vinegar , salt and pepper in a large saucepan. (See Mexican Tomato Sauce for how to peel chillies.) Heat

boil and simmer for 10 minutes. Fill jars leaving 1/2 inch headroom. Close and process jars. Makes 6 to 8 pints.

Caution! Wear rubber gloves when handling chiles, or wash your hands thoroughly with soap and water before touching your face. *Pressure conservator: Dial indicator: 11 lb @ 0-2,000 ft.; 12 pounds at 2001-4000 feet; 13 pounds at 4,001-6000 feet; 14 pounds at 6,001-8,000 feet; 15 lb @ 8,001-10,000 ft. elevation. Weight Display: 15 lb @ 1,000-10,000 ft. altitude.

*p Kendall, Ph.D., R.D., Colorado State University, Associate Dean of Research, Food Science and Human Nutrition.10/99. Revised 5/12.

Collaboration of Colorado State University, US Department of Agriculture and Colorado counties. Enhancement programs are available to all without discrimination. No endorsement of any products mentioned is intended, nor is implied criticism of any unmentioned products.

Go to the top of this page.

Some recipes call for tomatoes measured in weight (lbs) or volume (cups). Instead of weighing everything, you can just refer to this page, which offers a selection of tomato conversions. If you want to know how many tomatoes are in a pound or a cup, here we give you the quick answers. You will also learn how many tomatoes are converted into a number of different canned tomatoes.

Table of Contents How Many Tomatoes in a Pound?

How many cups in a pound of tomatoes?

What does a fresh tomato weigh?

How many cups of tomatoes in a can?

How to choose the perfect tomato

closing words

How many tomatoes in a pound?

A pound of tomatoes is the equivalent of 2 large, 3 medium, or 4 Roma tomatoes. If you have smaller tomatoes, count out eight small plum tomatoes or twenty cherry tomatoes to get a pound.

Tomato variety Quantity Tomatoes Large 2 Medium 3 Large Roma 4 Small Plum 8 Cherry 20

How many cups in a pound of tomatoes?

There are 1 ½ cups of chopped tomatoes and three cups of mashed tomatoes in one pound. As you’ve probably guessed, this isn’t an exact science, but the numbers give you a pretty good estimate. Now you can go to your local grocer and buy the right amount of fresh tomatoes without overdoing it. Forget the leftovers that go uneaten and spoil.

Weight 1 lb cups 1.5 cups chopped 1 lb 3 cups pureed

What does a fresh tomato weigh?

We took the scale out of the closet and did the test. The average tomato weighs 5 ounces, while small and large tomatoes weigh 3 and 7 ounces, respectively.

Size of Tomato Weight Large 7 ounces Medium 5 ounces Small 3 ounces

How many cups of tomatoes in a can?

Canned tomatoes are very popular and most homes have at least one in their pantry. Wouldn’t it be helpful to know how a can turns into cups of tomatoes? An everyday 16-ounce can contains two cups of the fresh equivalent.

Can weight Number of cups 16 oz 2 28 oz 3 35 oz 4

Did you know?

There are over 10,000 varieties of tomatoes on this planet. They cover a wide range of colors and flavors. Above all, they differ significantly in weight. Some tomatoes grow to be the size of a bowling ball and will not work with the tables above. So when making these conversions, try to stick to the common tomato varieties you’ll find at the greengrocer’s.

Relevant reading

Tomato sauce and paste are sometimes confused when cooking. If you want to know how they differ, read our article here.

We’ve researched the best tomato presses available. If you want to see the results, check them out here.

How to choose the perfect tomato

The secret to picking delicious tomatoes is to shop locally. If you have a farmers market nearby, do well to buy them there. Why does it matter? Supermarket suppliers pick their crops when they are still green to avoid bruises during transport. Unfortunately, tomatoes do not ripen after harvest. Sure, they’ll get red and softer, but the flavor and aroma won’t change much.

Locally bought tomatoes probably don’t have the perfect shape and skin that you get from store-bought ones. But all is forgiven once you take a bite and taste the amazing flavor that comes from vine-ripened tomatoes.

If you must shop at the grocery store, choose smooth, shiny, firm fruit that is free of bruises or soft spots. The best indicator of freshness is the aroma of the tomato. If you can’t smell a scent, it’s unlikely you’ll get much of a taste from it.

Don’t be afraid to use canned tomatoes if you’re using the tomatoes for cooking. They tend to have excellent flavor and work really well in casseroles and sauces.

Not sure what the best tomato is for cooking, juicing or snacking? We’ve designed a helpful infographic to help you decide on the perfect tomato.

Quick cooking tip

Do you like to bake or stuff tomatoes? You may find that they tend to lose their shape as they cook. To avoid this, bake them in a lined muffin tin and you’ll get perfectly-looking baked tomatoes every time.

FAQ

How many tomatoes in a bushel?

A bushel of tomatoes weighs 53 pounds, which equates to 106 large tomatoes, 159 medium tomatoes, or 1060 cherry tomatoes.

How many cherry tomatoes in a pint?

A dry pint of cherry tomatoes contains 10 oz (275 g) or 25 cherry tomatoes.

How much is a pound of beefsteak tomatoes?

There are about 3 medium beefsteak tomatoes in a pound.

How many tomatoes in an 8 ounce can?

A 28 oz can contains the equivalent of 6 medium tomatoes.

Are tomatoes a fruit or a vegetable?

From a botanical point of view, the tomato is a fruit. However, in the United States, tomatoes are legally classified as a vegetable and are subject to the same import duties as other vegetables. This ruling came after the Supreme Court ruled back in 1893 that tomatoes are eaten as part of the main course and should therefore be treated as a vegetable.

Literature Recommendations

Which is the best tomato knife? Our in-depth research into the best super-sharp, comfortable knives designed for slicing a tomato.

closing words

Although there will be some variance, there are about two large tomatoes or eight small plum tomatoes in a pound. A pound of tomatoes ranges from one and a half to two cups of chopped tomatoes. If you’re preparing a meal that requires accurate measurements, the best thing to do is get out the scale and weigh it. This gives you a perfect measurement every time.

Can you buy locally grown tomatoes where you live? Do you prefer to buy regionally or in the supermarket? Please let us know in the comments below.

Aside from the few months each year when truly local, just-picked plum tomatoes are available (July through September in most regions of the United States), the best plum tomatoes you can buy are canned.

True, many markets have bulging bins of plum tomatoes year-round, but one taste is enough to know that these pale, solid cheats have very little real tomato flavor. Sources from the California Tomato Growers Association explain that these so-called fresh tomatoes were grown to be thick-skinned, tough, and dry enough to withstand the long journey to markets across the country. Tomatoes destined for the cannery, on the other hand, are picked ripe and red (meaning a more real tomato flavor) and they’re peeled and processed in a very short time – one estimate says it will take less than six hours from a tomato’s production to picked in a can.

When substituting canned fresh ones, choose whole, peeled tomatoes. Stay away from shredded, diced, braised, or other more processed forms (unless specifically stated in the recipe), as these are usually made with lower-quality tomatoes and have a more cooked, tomato paste-like flavor. All canned tomatoes come peeled – although you can find bits of skin on lower quality brands.

Follow these guidelines when substituting canned tomatoes for fresh tomatoes:

A 28-ounce can of tomatoes is equivalent to about 10 to 12 whole tomatoes, peeled (or about 2 pounds)

A 14-1/2-ounce can of tomatoes is equivalent to 5 to 6 whole tomatoes, peeled (or about 1 pound)