A step by step guide to canning/bottling diced tomatoes, perfect for beginners - they are a pantry staple and the perfect way to preserve an abundance of tomatoes in the garden.
8 pint/500ml glass preserving jars with lids and bands
Water bath canner (large stockpot)
Ingredients
4kgtomatoes(approximately)
¼teaspooncitric acid or 1 Tablespoon bottled lemon juice per hot jar
Instructions
Step 1: Get prepared
Prepare your water bath canner - fill stockpot or water bath canner at least half-full with water. Cover and get it simmering - you will need enough water in the pot to cover the jars by 1 inch once they are in there.
Wash jars and lids and bands in hot soapy water. Keep the jars hot in the water bath.
Get your kitchen equipment ready - tea towels, knives, chopping boards and anything else you think you might need.
Step 2: Peel your tomatoes
There are 2 options for peeling tomatoesBlanch and peel - Bring a large pot of water to the boil and fill the clean sink or a large bowl with cold water and ice. Score a cross in the bottom of the tomatoes and place several in the boiling water for about 30 seconds to 1 minute until the skins start to peel back. Use a slotted spoon to transfer the tomatoes to the ice water and once they are cool enough to handle, remove the skins - they should slip right off.Grill (my preferred method) - line a large rimmed oven tray with baking paper or a silicone liner. Slice the tomatoes in half and place skin side up on the tray. Place under the pre heated grill (as hot as it can go) for a few minutes, keeping a close eye on them. Once the skins start to blister, remove the tray from the oven. Once they are cool enough to handle, slip the skins off and discard.
Step 3: Core and chop tomatoes
Slice the tomatoes in half, remove the core and then roughly chop them to your desired size. Place in a large bowl or jug along with the juices.
Step 4: Fill your jars
Add ¼ teaspoon citric acid or 1 Tablespoon bottled lemon juice to each hot pint jar. Fill one jar at a time with diced tomatoes using a canning funnel (if you have one), making sure to leave 1.25cm or ½ inch headspace at the top. Use a chopstick or small spatula to remove air bubbles and recheck the headspace. Wipe the rim clean and center the lid on the jar. Apply band and adjust until it is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Step 5: Seal and process jars
Use a clean, damp cloth to clean any spillages from the mouth of the jar. Place the lid on the jar, apply the ring/band and adjust until fit is fingertip-tight (don't be tempted to screw it on too tight). Place the jar in the stockpot/canner. TIP: If you are just starting out, I recommend getting one jar completely ready at a time and placing it in the waterbath while you fill the remaining jars, otherwise the tomatoes will cool the jar down and it could crack when you place the cool jar back into the boiling water.Repeat steps 4 and 5 until all jars are filled. Ensure water covers jars by at least 1 inch (2.5cm).
Place the lid on water bath canner and bring water to a rolling boil. Process for 1 hour 35 minutes. When the time is up, carefully remove the jars from the pot/canner and set on a clean tea towel on the bench (this is especially important if you have marble or granite benchtops as they can cause the hot jars to crack.)
Step 6: Check the seals and store jars
Leave jars undisturbed for 12 to 24 hours and then check to make sure the jars have sealed correctly. Remove the ring/band and try to prise the lid off with your fingers. If the jar has sealed properly, you won't be able to lift the lid. Wipe down the jars and lids (you don't need to store them with the rings/bands on) label the jars and store in a cool, dark place.