How To Can Whole Tomatoes {And How To Can Tomato Sauce!}

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I like to can tomatoes and can tomato sauce for all year long enjoyment.

Either that, eat only them for breakfast, lunch and dinner for months. Of course, there is the ability to scare your friends and family, and alienate your neighbors. Most run the other way now when they see me coming with bags of ripe, red fruits now. True story.

For the beginner canner, to can tomatoes and can tomato sauce in a water bath is a great way to get your canning skills going. It’s easy to can tomatoes, and they have a great flavor to use in sauces, soups, and recipes later on as well. Plus, you get the added benefit of being able to can tomato sauce!
Tomatoes are a high acid food, and can be safely water bath canned. However, having said that, there is a few caveats. One, due to soil health and tomato seed quality changing over the years, there can be a fluctuation in the amount of acid each tomato plant and tomato can have.

So, to be safe when water bath canning them, it’s recommended that you add some acid to each jar. That doesn’t change the flavor, and can help with preservation of color and flavor as well. This recipe is for how to can whole tomatoes, as it requires less prep work to begin with and they are quite versitile.

 

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