General Directions For Canning Tomatoes in a Boiling Water Bath (pressure canner)

Pressure canner - Caution! Altitude Adjustments.

•The times given in this publication for processing tomato products are for canning in the Edmonton area (Edmonton’s altitude is 2200 ft/671 m).

•If canning outside the Edmonton area, adjustments in time and pressure may be necessary for different altitudes. For altitudes higher than 3000 ft/914 m (Banff, Calgary, Jasper, Lethbridge areas), add 5 minutes to sterilizing and boiling water bath processing times. Please contact the ATCO Blue Flame Kitchen for more information.

Sterilizing Jars
•Use only commercial canning jars; they are made of tempered glass that can withstand the heat of processing. Discard any jars with chips and cracks.

•To sterilize jars, place on rack in canner and cover with water. Bring to a boil and boil for 15 minutes at altitudes of 1001 - 3000 ft (Edmonton’s altitude is 2200 ft/671 m). (See Caution! Altitude Adjustments.)

•Sterilizing jars in an oven or dishwasher is not recommended. Heating glass jars in an oven subjects them to uneven temperature extremes and can result in breakage. Dishwasher temperatures may not be high enough or time period long enough for sterilizing jars.

Preparing Lids
•Two part metal canning lids need to be prepared before using. Refer to specific manufacturer's instructions on treating lids.

•Lids can be used only once but screw bands can be reused as long as they are in good condition.

•Do not reuse lids from commercially canned foods for home canning.

Preparing Tomatoes
•Select disease-free, preferably vine-ripened, firm tomatoes. Do not use tomatoes from dead or frost-killed vines.

•Prepare tomatoes according to instructions in recipes.

•Prepare only the amount of tomato or tomato product that can be processed at one time.

Filling Jars
•Tomatoes may be packed raw or preheated and packed hot into jars. Follow specific directions as given in each recipe.

•If given a choice, the hot pack method produces a higher quality product.

•Fill hot sterilized jars, one at a time, leaving specified headspace.

•To remove air bubbles, slide a nonmetallic utensil, such as a narrow rubber spatula or plastic knife, between food and sides of jar. Add more liquid to obtain proper headspace, if necessary.

•Wipe jar rims thoroughly with a clean damp cloth.

•Place heated lid on jar. Screw two part metal canning lids down fingertip tight; do not adjust lids after processing. Screw metal bands with glass lids down tightly and then turn back 1/2 inch; retighten band when jar is removed from canne
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