Tomatoes (Solanum lycopersicum) are popular vegetable garden plants.
Zachary Boone Snipes, ©2017, Clemson Extension
Getting Ready to Preserve
- Select only disease-free, preferably vine-ripened, firm tomatoes with a deep red color.
- For easy peeling, dip tomatoes in boiling water for 30 to 60 seconds until skins split. Then, dip into cold water and slip off the skins.
- Remove cores. Leave tomatoes whole or halve if desired.
Canning Tomatoes
Quantity:
- 53 pounds (1 bushel) yields 15 to 21 quarts or 3 pounds (average) per quart.
- 21 pounds (average) of whole or half tomatoes is needed per canner load of 7 quarts.
- 13 pounds (average) of whole or half tomatoes is needed per canner load of 9 pints.
Method: To ensure safe acidity in tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon citric acid to each quart jar or 1 tablespoon of bottled lemon juice or ¼ teaspoon citric acid to each pint jar. If desired, add 1 teaspoon of salt per quart jar or ½ teaspoon salt per pint jar. Fill jars with raw tomatoes. Press tomatoes into hot, clean jars until spaces between them fill with juice. Leave ½ -inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process pints or quarts using one of the following options:
- A boiling water bath for 85 minutes.
- A dial-gauge pressure canner at 11 pounds pressure for 25 minutes.
- A weighted gauge pressure canner at 10 pounds pressure for 25 minutes.
Note: Times and pressures given are for altitudes up to 1,000 feet.
Freezing Tomatoes
Tomatoes must be washed, cored, and peeled. Peel large quantities of tomatoes quickly by dipping washed whole tomatoes into boiling water for approximately 30 seconds or until skin cracks and loosens. Once skin cracks, remove tomatoes from boiling water and allow them to cool enough to handle. Skins should slip away easily. Core and peel tomatoes. Leaving 1-inch headspace, pack tomatoes into freezer-proof containers. Tomatoes can be packed whole or in. pieces. Seal, label, and freeze. Tomatoes will not retain their natural shape when thawed so they are best used for cooking or seasoning.
Spaghetti Sauce Without Meat
Makes about 9 pint jars.
Wash, peel, core, and quarter 30 pounds of tomatoes. Boil prepared tomatoes for 20 minutes, uncovered, in a large saucepan. Press through a food mill or sieve. Sauté 1 cup chopped onions, 5 cloves of minced garlic, 1 cup chopped celery or green pepper, and 1 pound sliced fresh mushrooms (optional) in ¼ cup vegetable oil until tender. Combine sautéed vegetables and tomatoes. Add 2 tablespoons oregano, 4 tablespoons minced parsley, 2 teaspoons black pepper, 4-½ teaspoons salt, and ¼ cup brown sugar, and bring to a boil.
Caution: Do not increase the proportion of onions, peppers, or mushrooms. Simmer uncovered, frequently stirring until thick enough for serving.
Pour hot sauce into hot jars, leaving 1-inch headspace. Wipe jar rims and adjust lids. Process in a dial-gauge canner (11 pounds pressure) or a weighted-gauge pressure canner (10 pounds pressure). Processing time is 20 minutes for pints and 25 minutes for quarts.
Note: Times and pressures given are for altitudes up to 1,000 feet.
For more information, see fact sheets HGIC 3320, Preserving Tomatoes, HGIC 3340, Preserving Tomato Sauces & Ketchup, and HGIC 3360, Preserving Tomato Products.
Originally published 10/01
