Canning Basics: How to Can Tomatoes by Karen Solomon

All levels | 18 min 27 sec

Introduction
Overview00:58

Materials
Materials03:19

Prepare Jars and Tomatoes
Sterilize jars and blanch tomatoes03:36
Peel tomatoes, pack jars and process08:17

Finish
Remove jars from water and add label02:17

Taught by Karen Solomon

Buy For $9.95

Pricing Options

Learn how to preserve the taste of late-summer garden tomatoes with canning pro, Karen Solomon. Karen will teach you the basics of selecting and peeling perfectly ripe tomatoes, then show you how to safely can and process them so you can enjoy the taste of summer sunshine all year long. These whole canned tomatoes are perfect for soups, sauces, and everyday cooking throughout the year.

Here’s what you’ll need:

Tools & Materials:

4 quart jars and bands
with brand-new lids
Canning rack or Silicon trivet
Canning tongs
Canning funnel
Ladle and slotted spoons
Chopstick
Clean dishtowels
Cutting board and sharp knife
Large stockpot pot or canning pot
Large pot of boiling water
Lemon juicer
Measuring spoons
Canning labels
About 5-6 lbs tomatoes (Roma/Plum/San Manzano)
½ cup lemon juice
4 tbsp kosher salt

Downloads:

Download Materials List

Learn how to:

Sterilize jars
Blanch and peel tomatoes
Properly preserve tomatoes with salt and lemon
Process jars in hot water bath

What you’ll get:

Detailed class by author and expert instructor Karen Solomon on how to preserve and can tomatoes
4 HD video lessons you can access online anytime, anywhere
Step-by-step instruction and an itemized supply list
The ability to leave comments, ask questions and interact with other students