How To Can Tomatoes The Right Way

Choose ripe, firm tomatoes for canning. Wash and sanitize jars, lids, and utensils before use.

Blanch tomatoes in boiling water for 30-60 seconds to remove skins. Remove cores and chop tomatoes into desired size.

Add lemon juice or citric acid to jars to ensure proper acidity.

Fill jars with tomatoes, leaving 1/2 inch headspace.

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Remove air bubbles and wipe jar rims before placing lids and bands.

Process jars in a boiling water bath for recommended time based on altitude.

Allow jars to cool and check for proper seal before storing.

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