Canning beefsteak tomatoes is an excellent way to preserve the rich flavors of summer and make them available for use in a variety of dishes throughout the year. Known for their large size, firm texture, and low moisture content, beefsteak tomatoes are ideal for canning. They work well for sauces, soups, and stews, and with the right steps, you can ensure your tomatoes remain safe and flavorful long after the growing season ends.
Here’s a detailed guide on how to can beefsteak tomatoes effectively and store them safely for later use.
Why Choose Beefsteak Tomatoes for Canning?
Beefsteak tomatoes are a great option for canning due to their hearty, meaty texture. Unlike smaller tomatoes, beefsteaks have fewer seeds and less moisture, making them less watery and better suited for long-term storage. Their firm flesh helps maintain quality and flavor even after the canning process.
What You’ll Need:
Before beginning the canning process, make sure you have all the necessary supplies:
Equipment:
- Canning jars (quart or pint size)
- Lids and bands for sealing
- Large pot or canner for processing
- Canning funnel
- Jar lifter or tongs
- Ladle or slotted spoon
- Clean towels or cloths
- Cutting board and knife
- Large bowl for blanching tomatoes
Ingredients:
- Beefsteak tomatoes (10-12 medium-sized)
- Lemon juice or citric acid (for acidifying)
- Salt (optional, for flavor)
- Water (for boiling and blanching)
Step-by-Step Guide to Canning Beefsteak Tomatoes
Step 1: Sterilize Your Jars and Lids
Start by thoroughly cleaning your canning jars. Wash them with hot, soapy water, and then sterilize them by placing them in boiling water for 10 minutes. You can also use a dishwasher for sterilization. Additionally, simmer the lids in hot water (do not boil) to prepare them for sealing.
Step 2: Blanch and Peel the Tomatoes
Blanching beefsteak tomatoes makes them easier to peel and ensures better preservation. Here’s how you do it:
- Bring a large pot of water to a rolling boil.
- Prepare a separate bowl of ice water to stop the cooking process once the tomatoes are blanched.
- Score an “X” on the bottom of each tomato with a knife.
- Place the tomatoes in the boiling water for about 30 seconds to a minute until the skin begins to peel away.
- Quickly transfer the tomatoes into the ice water.
- Once cooled, the skin should come off easily.
Step 3: Core and Chop the Tomatoes
After peeling, remove the core from each tomato. You can discard the seeds, but it’s optional—some people prefer to leave them in. Then, chop the tomatoes into quarters or chunks, depending on your intended use.
Step 4: Acidify the Tomatoes
For safe canning, tomatoes need to be sufficiently acidic. This is particularly important when preserving tomatoes for long-term storage. Add either lemon juice or citric acid to each jar to increase acidity and ensure safety during storage. Use:
- 1 tablespoon of lemon juice per pint jar
- 2 tablespoons of lemon juice per quart jar
Alternatively, use 1/4 teaspoon of citric acid for a pint and 1/2 teaspoon for a quart.
Step 5: Pack the Jars
Use a canning funnel to pack the chopped beefsteak tomatoes into the sterilized jars, leaving about 1/2-inch headspace from the top. Press the tomatoes gently to remove air pockets, but avoid compressing them too tightly.
If desired, add salt for flavor (about 1/2 teaspoon per pint or 1 teaspoon per quart). You can also add fresh herbs or spices, such as basil, to enhance the flavor.
Step 6: Remove Air Bubbles
Use a clean utensil, like a plastic knife or chopstick, to gently stir the tomatoes in the jar, removing any trapped air bubbles. Add more tomatoes if necessary to maintain the proper headspace.
Step 7: Clean the Jar Rims
After packing the jars, use a damp cloth to wipe the rims of the jars. This removes any tomato residue that could interfere with sealing.
Step 8: Seal the Jars
Place the lids on the jars and screw on the bands until they are tightly secure, but not overly tight. Over-tightening can prevent the jars from sealing properly.
Step 9: Process the Jars
Place the jars in a canner or large pot of boiling water. The water should cover the jars by at least an inch. Process the jars for the following amount of time:
- Pints: 35 minutes
- Quarts: 45 minutes
After the processing time, carefully remove the jars using a jar lifter and place them on a clean towel to cool.
Step 10: Check the Seals
Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid is concave (curved downward) and does not move, it has sealed correctly. If any jars failed to seal, reprocess them or store the contents in the refrigerator and use within a few days.
Storage and Shelf Life
Properly sealed jars of beefsteak tomatoes can be stored in a cool, dark location, such as a pantry or basement. They will keep for up to one year. Always check the seals before use, and once opened, store the jars in the refrigerator and consume within a few days.
Conclusion
Canning beefsteak tomatoes is a simple and effective way to preserve their rich flavor and ensure you have access to delicious tomatoes year-round. By following these steps, you can safely preserve your tomatoes and enjoy their taste in various dishes, such as sauces, soups, and stews. Whether you’re canning beefsteak tomatoes from your own garden or taking advantage of seasonal prices, this method will help you enjoy their fresh taste throughout the year.