Can You Can Tomatoes in Their Own Juice?

Yes, you can can tomatoes in their own juice. This is a common and effective method for preserving tomatoes.

Here's a breakdown of how to can tomatoes in their own juice using the hot pack method:

1. Prepare the Tomatoes: Wash, core, and peel the tomatoes. You can peel them by blanching them in boiling water for about 30-60 seconds, then plunging them into ice water. The skins should slip off easily.

2. Create the Juice: Cut up some of the tomatoes and simmer them until they release their juices. You can also use a food mill or blender to process the tomatoes for juice. Alternatively, you can use commercially prepared tomato juice.

3. Hot Pack Method:

   • Place the peeled tomatoes in a large saucepan.
   • Add enough tomato juice (either homemade or store-bought) to completely cover the tomatoes.
   • Bring the tomatoes and juice to a gentle boil and simmer for 5 minutes. This helps to remove air from the tomatoes and ensures better heat penetration during processing.

4. Fill the Jars:

   • Use sterilized canning jars and new lids and bands.
   • Pack the hot tomatoes into the jars, leaving ½-inch headspace (the space between the top of the tomatoes and the jar lid).
   • Pour the hot tomato juice over the tomatoes in the jars, maintaining the ½-inch headspace.

5. Remove Air Bubbles: Use a non-metallic utensil (like a plastic spatula) to gently release any trapped air bubbles inside the jars.

6. Wipe Jar Rims: Clean the jar rims with a damp cloth to ensure a good seal.

7. Apply Lids and Bands: Place the lids on the jars and screw the bands on fingertip-tight. Do not overtighten.

8. Process in a Water Bath Canner:

   • Place the jars in a boiling water bath canner. Make sure the jars are completely covered with water (at least 1-2 inches above the jar tops).
   • Bring the water to a rolling boil and process according to the recommended time for your altitude and jar size. Processing times vary, so consult a reputable canning guide like the USDA Complete Guide to Home Canning or the National Center for Home Food Preservation website for specific times.
   • Generally, pints require less processing time than quarts.

9. Cooling and Sealing: After processing, turn off the heat, remove the canner lid, and let the jars sit in the water for 5 minutes. Then, carefully remove the jars from the canner and place them on a towel-lined surface to cool completely for 12-24 hours. Avoid touching or tilting the jars during this time.

10. Check the Seals: After the jars have cooled, check that they are properly sealed by pressing down on the center of each lid. If the lid doesn't flex or pop, it's sealed. If the lid flexes or pops, the jar is not sealed and needs to be reprocessed with a new lid or refrigerated.

11. Storage: Store sealed jars in a cool, dark, and dry place. Properly canned tomatoes should last for at least a year.

By following these steps, you can safely and effectively can tomatoes in their own juice, preserving the taste of summer for later enjoyment.