Canning beefsteak tomatoes is a rewarding way to extend the enjoyment of summer's harvest throughout the year. Known for their large size and rich flavor, beefsteak tomatoes are ideal for canning, providing a versatile base for sauces, soups, and stews. This guide will walk you through the process of canning beefsteak tomatoes, ensuring safety and preserving quality.
Selecting and Preparing Beefsteak Tomatoes
Choose ripe, firm beefsteak tomatoes free from blemishes or signs of spoilage. Wash them thoroughly under running water. To remove the skins, blanch the tomatoes by placing them in boiling water for about 30 seconds, then transferring them to an ice bath. The skins should peel off easily. Core the tomatoes and cut them into desired sizes—halves, quarters, or diced.
Acidification: Ensuring Safety
Tomatoes have a borderline pH and require acidification to prevent the growth of harmful bacteria. Add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid to each quart jar (1 tablespoon lemon juice or ¼ teaspoon citric acid for pint jars). This step is crucial for safe water bath canning.
Canning Methods: Water Bath vs. Pressure Canning
There are two primary methods for canning tomatoes:
-
Water Bath Canning: Suitable for high-acid foods like tomatoes with added acid. Process quart jars for 45 minutes, adjusting for altitude.
-
Pressure Canning: Allows for canning without added acid by reaching higher temperatures. Process quart jars at 11 pounds pressure for 25 minutes, adjusting for altitude.
Choose the method that best fits your equipment and comfort level.
Packing Methods: Raw Pack vs. Hot Pack
Decide between raw pack and hot pack methods:
-
Raw Pack: Place raw, peeled tomatoes into jars, pressing to release juice and fill spaces. This method is quicker but may result in more floating fruit and separation.
-
Hot Pack: Simmer peeled tomatoes for 5 minutes before packing into jars. This method reduces air content and may improve shelf stability.
Step-by-Step Canning Process
-
Sterilize Jars and Lids: Wash jars, lids, and bands in hot, soapy water. Keep jars warm until ready to use.
-
Prepare Tomatoes: Blanch, peel, core, and cut tomatoes as desired.
-
Add Acid: Place the appropriate amount of lemon juice or citric acid into each jar.
-
Pack Tomatoes: Use raw or hot pack method to fill jars, leaving ½ inch headspace.
-
Add Salt (Optional): Add 1 teaspoon of salt per quart jar for flavor.
-
Remove Air Bubbles: Use a non-metallic spatula to release trapped air.
-
Wipe Rims and Seal: Clean jar rims with a damp cloth. Place lids and screw on bands until fingertip tight.
-
Process Jars: Place jars in canner, ensuring they are covered with water. Process according to chosen method and adjust for altitude.
-
Cool and Store: After processing, remove jars and let them cool undisturbed for 12-24 hours. Check seals, label, and store in a cool, dark place.
Tips for Successful Canning
-
Use Bottled Lemon Juice: Ensures consistent acidity compared to fresh lemon juice.
-
Adjust for Altitude: Processing times and pressures vary with elevation.
-
Avoid Overfilling Jars: Maintain recommended headspace to ensure proper sealing.
-
Inspect Jars Before Use: Check for cracks or chips that could prevent sealing.
Conclusion
Canning beefsteak tomatoes is a practical way to preserve the taste of summer. By following proper procedures and safety guidelines, you can enjoy the rich flavor of beefsteak tomatoes year-round. Whether you prefer the simplicity of water bath canning or the efficiency of pressure canning, this method ensures a supply of delicious tomatoes for your culinary needs.
If you are looking for some high quality beefsteak tomato seeds go HERE.