Here’s how to can tomatoes easily and safely, according to seasoned preservation pro Camilla Wynne.
A summer tomato, warmed by the sun and bursting with juice, is a singular delight. To hold onto that sublime flavor as the temperatures drop, many turn to canned tomatoes. Canning tomatoes at the end of summer is a family tradition across cultures: This is when the fruit is most abundant and affordable. Who could help but envision their future with a pantry filled with the flavor of sunnier times?
Unfortunately, some popular canning methods aren’t safe or reliable. While tomatoes used to be fine for canning straight up, we’ve bred them to be sweeter. They now require additional acid to ward against botulism. It’s also critical that the jars be correctly processed in a hot water bath once filled; otherwise, you could end up with jars that mold, fizz, or explode! Fear not: My method results in safe, delicious canned tomatoes every time.
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