TOMATO CANNING 101 a b e g i n n e r ' s g u i d e t o w a t e r - b a t h c a n n i n g t o m a t o e s I N S T R U C T I O N S & R E C I P E S

A r g u s F a r m S t o p A n g i e M a r t i n & M a r y B a l o g , R D This booklet will only cover Water Bath Canning, as opposed to Pressure Canning. Fruits, fruit juices, jams, jellies and other fruit spreads, salsas, acidified tomatoes, pickles, relishes, chutneys, sauces, vinegars and condiments are among items safely preserved using the water bath canning method. Once you've tried tomatoes, consider trying one of these other types of preserves-you'll already have everything you need! Thanks for supporting your local food community!

Angie & Mary T A B L E O F C O N T E N T S

W h y c a n ? 1

A C l o s e r L o o k a t N u t r i t i o n 2

F o o d S a f e t y 3

E q u i p m e n t L i s t 4

W a t e r - B a t h C a n n i n g I n s t r u c t i o n s 5-7

F A Q ' s 8-9

R e c i p e s 10-14 W H Y C A N ?

-Economically beneficial: -One jar of high quality pasta sauce from the store can cost anywhere from $5-$10 for a 13-20 oz jar. -Versus paying $20 for 20Lbs of local sauce tomatoes, which can yield about 9 pints (144oz) of sauce! -More flavor: -Local tomatoes are more flavorful, because they are picked when ripe -More nutritious: -Local tomatoes are more nutritious due to peak ripeness at harvest and a shorter average time between harvest and consumption. -You control the ingredients which means less sodium, less salt, and no other additives. -Enhanced relationships (and more memories!): -With your food, farmers, friends, and family!

-1- A C L O S E R L O O K A T N U T R I T I O N -Canned foods are nutrient-dense foods and may help individuals meet daily nutrient needs when regularly consumed.

-Canning halts enzyme activity that may further oxidize and degrade important cancer-preventing antioxidants found in fruits and vegetables.

Canned tomatoes are a good source of Vitamin A, Vitamin E, Potassium, fiber, and Vitamin C (though some Vitamin C and fiber are lost during the canning process).

-Canned/cooked tomatoes are also a good source of Lycopene, a beneficial phytonutrient, that is not bioavailable in raw tomatoes, as heat procesesing helps release the nutrient from the fiber matrix of the fruit. -Lycopene reduces inflammation in the body and may play a role in cancer prevention.

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-2- F O O D S A F E T Y Growth of the bacterium Clostridium botulinum in canned food may cause botulism—a deadly form of food poisoning. These bacteria exist either as spores or as vegetative cells. The spores can survive harmlessly in soil and water for many years, but when ideal conditions exist for growth, the spores produce vegetative cells which multiply rapidly and may produce a deadly toxin within 3 to 4 days of growth in an environment consisting of: -a moist, low-acid food -a temperature between 40° and 120°F -less than 2 percent oxygen

Acidity of the food determines the canning method. -Low-acid foods = pH>4.6 : red meats, seafood, poultry, milk, and all fresh vegetables except for most tomatoes. -Most mixtures of low-acid and acid foods also have pH values above 4.6 unless their recipes include enough lemon juice, citric acid, or vinegar to make them acid foods. -Acid foods = pH of 4.6 or lower: fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters.

Botulinum spores are very hard to destroy at boiling- water temperatures; the higher the canner temperature, the more easily they are destroyed. -ALL low-acid foods should be sterilized at temperatures of 240° to 250°F, attainable with a pressure canner. -High acid foods (which includes properly acidified foods) can safely be canned using a boiling water canner, which reaches 212*F. -The time needed to destroy bacteria in canned food depends on the kind of food being canned, the way it is packed into jars, and the size of jars. https://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.ht ml -3- E Q U I P M E N T L I S T Boiling water bath canner or a large, deep saucepot with a lid, and a rack >>As long as your pot is large enough to fully immerse the jars in water by 1-2 inches – and allow the water to boil rapidly when covered – the pot is adequate. >>If you don’t have a rack designed for home preserving, use a cake cooling rack or extra metal jar bands tied together to cover the bottom of the pot.

Glass preserving jars, lids, and bands (always start with new lids)

Common kitchen utensils, such as a wooden spoon, ladle, and paring knife

Quality ingredients (fresh fruits and vegetables)

Jar Lifter

Home Canning Funnel**

Bubble Freer and Headspace Tool **

(**These tools are nice to have, but not required) -4- W A T E R - B A T H C A N N I N G I N S T R U C T I O N S 1. Fill water bath canner at least half-full with water. Cover and maintain a simmer (180°F) until jars are filled and placed in canner.

2. Check jars, lids, and bands for proper functioning. Jars with nicks, cracks, uneven rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or uneven or incomplete sealing compound as this may prevent sealing. Bands should fit on jars. Wash all in hot, soapy water and dry well.

3. Pre-heat your canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling. 4. Prepare the desired tested high-acid preserving recipe.

5. Use a jar lifter to remove the pre-heated jar. Fill jar one at a time with prepared food using a jar funnel, leaving headspace recommended in recipe. Remove air bubbles, if stated in the recipe, by sliding the bubble remover & headspace tool or rubber spatula between the jar and food to release trapped air. Repeat around jar 2-3 times. For successful sealing, you need to leave the correct amount of headspace between the food and the rim of the jar. -5- W A T E R - B A T H C A N N I N G I N S T R U C T I O N S ( C O N T I N U E D )

6. Wipe the rim and threads of the jar using a clean, damp cloth to remove any food residue. Center lid on the jar, allowing sealing compound to contact the jar rim. Apply band and adjust until fit is fingertip-tight. Place jar in canner. Repeat steps 5 and 6 until all jars are filled. Ensure water covers jars by 1-2 inches.

7. Place lid on water bath canner and bring water to a rolling boil. Begin processing time only after the water has come to a boil.

8. Process in the boiling water for the time indicated in tested preserving recipe. When complete, shut off heat and remove the lid. Allow jars to rest in canner for 5 minutes to be acclimated to the outside temperature.

9. Move jars from canner and carefully set upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. DO NOT retighten bands as this may interfere with the sealing process..

-6- W A T E R - B A T H C A N N I N G I N S T R U C T I O N S ( C O N T I N U E D ) 10. Inspect lids for seals. There should be no flex when center is pressed. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product. Clean canning jars and lids, label and store in a cool, dry, dark place.

Note: After many years of research, it was determined that preheating Ball® and Kerr® (most popular canning companies in U.S.) lids is no longer necessary. The sealing compound used for their home canning lids performs equally well at room temperature as it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed

https://www.freshpreserving.com/waterbath-canning.html -7- F R E Q U E N T L Y A S K E D Q U E S T I O N S

How tightly should the bands be applied?

Using just your fingers, screw bands down evenly and firmly just until a point of resistance is met – fingertip tight. Do not over tighten bands by using the full strength of your hand. Over tightening bands can prevent air from venting out of the jars, resulting in buckled lids or seal failure.

What is headspace? Why is it important?

The space in the jar between the top surface of the food or its liquid and the inside of the lid is called headspace. Leaving the correct depth of headspace is essential to achieve a vacuum seal.If jars are overfilled, the contents may siphon or boil out during processing. Any food residue remaining on the jar rim, such as grease, juice, seeds or pulp can prevent the formation of an airtight seal. When too much headspace is left, all the air may not vent from the jar during processing, preventing the formation of a vacuum seal.

-8- F R E Q U E N T L Y A S K E D Q U E S T I O N S ( C O N T I N U E D ) How should I store home canned foods? The ideal temperature range to store home canned foods is between 50° and 70°F. Food stored at temperatures higher than 70°F may lose some of its nourishing qualities. Freezing temperatures can cause the contents of a jar to freeze and expand, which in turn can break the seal or the jar.

When choosing where to store canned food in your home, make sure to avoid areas near furnace ducts, hot water pipes, stoves, hot water heaters or furnaces. Avoid uninsulated areas of your home that may be exposed to extreme hot and cold temperatures that would not be appropriate for canned food storage. Be certain the area you select to store your home canned foods is a dry location. Damp locations can cause closures to corrode. Since light hastens oxidation and destroys certain vitamins, a dark storage area is preferred. Light can also cause certain foods to fade in color.

How you store canned food is as important as where. Placing filled jars in cupboards or boxes protects them from light. Wrapping the jars in newspapers and protecting the boxes with blankets can help protect them from freezing. https://www.freshpreserving.com/faqs.html -9- W H O L E T O M A T O E S P A C K E D I N W A T E R 21 pounds tomatoes (yields 7 quarts) Water 7 teaspoons salt, optional (1 teaspoon per quart) 14 Tablespoons bottled lemon juice (2 Tbsp per quart)

Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole. Add bottled lemon juice to jars. Add 1 teaspoon of salt per quart to the jars, if desired.

Hot pack: Put prepared tomatoes in a large saucepan and add enough water to completely cover them. Boil tomatoes gently for 5 minutes. Fill hot jars with hot tomatoes leaving ½-inch headspace. Add cooking liquid to the jars to cover the tomatoes, leaving ½-inch headspace. Adjust lids and process 40 minutes (pints) or 45 minutes (quarts). Adjust if you live at a higher altitude.

https://nchfp.uga.edu/how/can_03/tomato_water_pack.html -10- P L A I N M I L L E D T O M A T O E S 21 pounds tomatoes (yields 9 quarts) 9 teaspoons salt, optional (1 teaspoon per quart) 18 Tablespoons bottled lemon juice (2 Tbsp per quart)

Wash tomatoes well and drain. Dip in boiling water for 30 to 60 seconds or until the skins split. Then dip in cold water. Use a sharp knife to cut out the stem and all of the white core beneath the stem. Peel off the skin. Trim off any bruised or discolored portions.

To prevent juice from separating, quickly quarter 1 pound of tomatoes into a large saucepan. Heat immediately to boiling while crushing. Continue to slowly add freshly cut tomato quarters to the boiling mixture and crush. Simmer 5 minutes after all pieces are added. Press juice through a foodmill or sieve to remove skins and seeds. Add 2 tablespoons bottled lemon juice to quart jars. Use half this amount for pints. Add 1 teaspoon salt per quart to jars, if desired. Heat juice again to boiling. Fill jars with hot juice, leaving 1/2- inch headspace. Close jars and process 40 minutes (pints) or 45 minutes (quarts).

https://extension.colostate.edu/topic-areas/nutrition-food-safety- health/canning-tomatoes-and-tomato-products-9-341/ -11- C A N N E D S P A G H E T T I S A U C E

10 pounds tomatoes 3 tablespoons olive oil 1 cup chopped onion 6 cloves garlic, minced 2 tablespoons fresh basil, chopped 2 teaspoons oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper Lemon juice (1 tablespoon per jarred pint)

Blanch tomatoes in boiling water for 15 seconds and transfer into a bowl of ice water. Cut ends from tomatoes; peel and core. Working in batches, puree tomatoes in food processor. In a large nonreactive pot, saute onion and garlic in olive oil. Add pureed tomatoes, basil, oregano, salt and pepper to pot and bring to boil. Reduce heat and simmer 2 hours, stirring occasionally. Add 1 tablespoon of lemon juice per pint to each sterile jar to be filled. Fill jars with tomato sauce, leaving 1/2" head space. Cap with lids and bands and process in boiling water bath for 35 minutes. https://www.hgtv.com/outdoors/gardens/garden-to-table/how- to-can-spaghetti-sauce -12- C A N N E D T O M A T O B R U S C H E T T A 7–8 cups chopped, cored, and peeled plum/paste tomatoes 5 cloves garlic, minced 1 cup dry white wine 1 cup cider vinegar 1/2 cup water 2 tablespoons sugar 2 tablespoons balsamic vinegar 1 tablespoon dried basil 1 tablespoon dried oregano

Prepare tomatoes. Prepare canner, lids, and jars. In a large, deep, stainless pot, combine all the ingredients except the tomatoes. Bring to a full, rolling boil over high heat, stirring often. Reduce heat, cover, and boil gently for 5 minutes. Keep warm on lowest heat while filling the jars. Pack tomatoes into hot jars, leaving a 1/2-inch headspace. Ladle the hot vinegar mixture into jars, making sure to keep the 1/2-inch headspace. Remove air bubbles with a non-metallic spatula, adding any additional liquid needed to retain the 1/2-inch headspace. Wipe rims, attach lids and place jars in canner. Bring to a boil, then process for 20 minutes. Turn off heat, remove canner lid and wait 5 minutes before removing the jars to cool on a cloth-lined counter. Check seals after 24 hours, then store in a cool, dark place. https://anoregoncottage.com/canned-tomato-bruschetta-topping/2/ -13- Z E S T Y S A L S A

25 pounds tomatoes 5 pounds sweet peppers 2.5 pounds hot peppers, de-seeded 5 pounds onions 1 pound garlic 1.5 pounds corn 4 cups apple cider vinegar 1 cup lemon juice 5 Tablespoons salt

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Combine tomatoes, sweet peppers, hot peppers, onions, garlic, corn, vinegar, lemon juice, and salt, In a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process both quart and pint jars in a boiling water canner (20 minutes for quarts and 15 minutes for pints). Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Recipe by Angie Martin -14-