Canning Farm Fresh Tomatoes: Easy Step by Step RAW Pack Method - Steph’s Stove

Canning Tomatoes - RAW Pack Method

Tomatoes (ripe)
Ball Canning jars, lids, rings (always use new lids when canning)
Bottled Lemon juice (2 tablespoons per quart jar)
Canning equipment: canner, large pot, slotted spoon, funnel, canning tongs, de-bubbler (non-metal), knife, tomato corer, and magnetic lid lifter (optional).

Wash and dry tomatoes, canning jars, lids, and rings.
Using a medium size pot over medium heat place jar lids to sterilize.
Place clean jars into the canner filled with water above the jars (and inside the jar too), turn the canner on to at least 165 degrees to warm the jars. Never place cold jars into the canner to prevent the possibility of the jars from bursting.

Place an “X” over the bottom of each tomato and place into a pot with boiling water for approximately 1-minute. Immediately remove the tomato from the boiling water and place it into an ice bath (bowl filled with water and ice) to stop the cooking process. Cool the tomatoes in the ice bath for a few minutes and then gently remove the skins. Using a tomato corer, remove and discard the core. After all tomatoes have been processed, roughly chop/dice the tomatoes into your desired size.

Remove the jars from the canner, being careful to remove water. Place tomatoes inside the jars and fill to the bottom ring with juice. Add 2-tablespoons of lemon juice to each jar. Using a de-bubbler, press into each jar to remove the excess bubbles. Clean the jar tops with a clean cloth dipped in vinegar. Once the jars are clean, place the lids on each jar and then the ring. Tighten the lid “fingertip” tight. Wip off jars and place into the canner. Place the lid on the canner and turn the setting to “Boil” to begin. Once the water comes up to temperature, the jars will process for 45-minutes. This is a bit longer due to being a RAW pack method. When the 45-minute time has completed, turn the canner off, unplug the outlet, and allow it to sit for 5-10 minutes before opening the canner.

Remove jars from the canner using canning tongs and allow to sit at room temperature undisturbed for 12-24 hours. The liquid will settle to the bottom and the tomatoes will rise to the top when they first come out of the canner. To incorporate the juice and tomatoes, simply invert the jars gently several times to redistribute the contents.

Check the jars to be sure they have all sealed. The dimple in the center of the jar lid should be depressed. Also, remove the jar rings and check to see all jars have sealed. You may replace the jar rings or remove once they all have cooled. Sealed jars will be safely reserved for at least 12-18 months, if not used before.

Any jars that did not seal can be placed in the refrigerator and used immediately or re-processed to seal. Enjoy!

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