Canning Tomatoes

Canning Tomatoes

Alright so now that you have your tomatoes harvested and do not know what to do with all your tomatoes, I have an idea:  Can Them!

So I found a website that has all the info for what you need for canning and I want to share what I learned from it.

   1.)There are 2 methods to can your tomatoes:
            Pressure Canner
            Large Container to boil water in, (other wise known as "water bath boiling method")

   2.)This specific site claims that your Altitude has an effect on your cooking time when canning tomatoes, because the higher the elevation the easier the water boils, so the water may not be as hot to kill the All the bacteria.

Although I see the logic in this I don't really believe that it will be the deciding factor if your tomatoes are canned successfully ( as it also only adds/ or subtracts about five minutes to your boiling time). So I in my opinion it is not a huge factor to stress about.

However here is a site if you would like to know you elevation: http://veloroutes.org/elevation/?location=santa+clarita+ca&units=e

And your elevation time requirements for "water bath method":

0- 1,000 ft =            Pints 35 minutes

                               Quarts 45 minutes

1,000- 3,000 ft =     Pints 40 minutes

                                Quarts 50 minutes

3,000- 6,000 ft =     Pints 45 minutes

                               Quarts 55 minutes

6,000 - above =      Pints 50 minutes

                               Quartz 60 minutes

                                

3.) Adding lime, lemon juice, or salt to your jar before you can them will greatly reduce the chances of spoilage. (bacteria hate acidity!)

And finally HERE IS THE SITE: http://www.pickyourown.org/canning_tomatoes.htm

Also a short youtube video on canning tomatoes:

Enjoy!