Canning Tomatoes with a Pressure Cooker

Canning Tomatoes with a Pressure Cooker
Canning Tomatoes with a Pressure Cooker

How to Can Tomatoes with a Pressure Cooker

Though you can successfully can tomatoes without a pressure cooker, it is much more difficult than using a pressure cooker. Canning tomatoes from home has been a tradition within families for years, and it continues to be a tried and true method of canning tomatoes.

These canned tomatoes will come in handy all throughout the year. They can be used for spaghetti sauce, chili, lasagna, and much more.

If you do not have a pressure canner but have a water bath canner instead, this is not the set of instructions for you. However, if you have a pressure cooker, we will be outlining the steps to can tomatoes within this article. It is so easy that nearly anyone can do it successfully.

Steps for canning tomatoes (with a pressure cooker)

For these steps, we are referencing about 7 quarts of tomatoes, so adjust your recipe accordingly if you have less or more. Some of the tools you will need to can tomatoes include jars, tomato juice or water, lids, rings, jar grabber, and a large pot.

Follow these steps to successfully can tomatoes:

1. Select the Tomatoes You Want to Use

The first step to canning tomatoes is to choose the very best tomatoes of your collection. Try to choose the ones that have the least amount of bruising or cuts because it will make the next steps much easier. Traditionally, fresh tomatoes last longer and taste better than those bought at a store, though it is up to your preference.

2. Clean the Jars

This seems like a no-brainer, but it can be easy to forget to fully sanitize your jars and lids before beginning the canning process.

3. Remove the Skins of Tomatoes

Prior to placing the tomatoes in the jars, you must first take the skin off of the tomatoes by putting them in a pot of boiling water. After letting them sit in the pot of boiling water for a minute or so, quickly transfer them into a bowl of ice water where the skin will begin to peel off with ease. From there, cut up the tomatoes and remove any additional bruising or toughness.

4. Fill the Jars with Tomatoes

Once peeled, you can begin to fill the jars to ¼ of the way with tomatoes.

5. Add Lemon Juice and Liquid of Choice

After filling the jars with tomatoes, at 2 tablespoons of lemon juice along with either water or tomato juice until ½ inch of the top is open.

6. Release any Air Bubbles

Using a knife or a flat tool. Release any air bubble that is trapped in the jars.

7. Seal the Lids on the Jars

Once there are no additional air bubbles, seal the lids tightly onto the jars.

8. Place the Jars in the Pressure Cooker

Using a jar dropper, carefully put the jars into the pressure cooker where there should be a few inches of boiling water. Check for the proper temperature and pressure when cooking.

9. Adjust the Pressure and Seal

Adjust the pressure, set the timer, and seal the pressure cooker lid, ensuring that there is no way that the pressure can escape.

10. Release the Extra Pressure

Once the pressure cooker is done, make sure to release any extra pressure prior to opening the cooker lid and letting the tomatoes cool for storing.

 

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