Canning Methods
Water Bath Canning (for high-acid tomatoes)
Sterilize jars and lids in hot soapy water. Keep warm.
Blanch tomatoes for 30 seconds in boiling water, then transfer to an ice bath. Peel and core.
Pack jars with tomatoes, leaving ½ inch of headspace. Add herbs or salt if desired.
Wipe rims, seal with lids and bands (finger-tight).
Process in boiling water for 40–45 minutes (pints) or 45–50 minutes (quarts).
Cool and store in a dark, cool place once sealed.
Pressure Canning (for added low-acid ingredients)
Prepare jars and tomatoes as above.
Fill jars with tomatoes and extras like vegetables or stock, leaving headspace.
Seal and load into the pressure canner, following manufacturer instructions.
Process at correct pressure and time depending on altitude and recipe.
Cool slowly, check seals, then store.
