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Canned Whole Tomatoes (Using a Pressure Canner or Boiling-Water Bath)

[Photograph: Vicky Wasik]

The key to safely canning tomatoes is to ensure, first, that they’re at a safe acidity level, and then to process them at the right temperature for the right amount of time. This recipe is designed to work with either a boiling-water bath (i.e., a large pot filled with boiling water) or a dedicated pressure canner for safe long-term preservation of ripe whole summer tomatoes.

Published at Tue, 12 Sep 2017 07:40:00 +0000