April 26, 2016 Adrian Andrew

Tomato Canning and Heat Processing Guidelines

Whether your tomato canning recipe is a family heirloom, passed down across time from generation to generation, or whether you are a novice canner exploring and experimenting with food preservation, canning your own tomatoes and other produce is a healthy, environmentally friendly, ethical and economical food option that is preservative, chemical, toxin, and BPA free. Like with any food preparation or preservation method, however, it’s important to follow good, proven, safe practices when canning - this will prevent spoilage, bacteria growth, and the risk of botulism for you and your family, friends and loved ones. With more than 40 years canning experience and expertise, you’ll find our Consiglio’s family Tomato Canning Guide below.

Heat Processing and Canning Guidelines

1. Wash all jars, sealing closures and screw rings in hot soapy water and rinse thoroughly. If you’re using previously used bottles or seals, carefully inspect them for any imperfections, disregarding any pieces that show wear, flaws, or imperfections.

2. Jars and closures must be heated to 182 degrees F prior to the canning process. To heat jars, place a rack in the bottom of a boiling-water canner or large stock pot; fully submerge jars in water before bringing water to a simmer at 182 degrees F.

To heat closures, place in a small pot, fully cover with water, and bring to a temperature of 182 degrees F. Keep jars and closures hot until use. Screw rings do not require heating, and should be kept at room temperature until needed.

3. Prepare recipe to be canned, making sure to use the needed amount of preserving agent (citric acid or lemon juice) for the volume you are preparing.

Once your recipe ready, and your jars and closures are sterilized, you can begin filling the jars one at a time. Carefully remove each jar as needed, placing jar on a heat resistant surface to prevent temperature shock . Using a funnel and a ladle, fill each jar with your hot recipe or sauce, leaving 1/2 inch (1.25cm) headspace.

With a rubber, heat-resistant utensil, stir 2-3 times to remove air bubbles, topping up jar level if needed. Wipe the jar rim with a clean, damp cloth, retrieve a closure (remember - it will be hot!), and secure closure in place by hand-tightening the screw ring.

Do not use a tool or mechanical assistance to over-tighten the jar as this can lead to seal failure

Please remember the jars and closures will be hot - use jar lifters, tongs, oven mitts and/or tea towels as needed to stay safe and prevent discomfort!

4. After all jars have been filled and returned to the canner/stock pot, correct the water level so that all jars are fully submerged and covered by 1 inch (2.5cm) of water. Cover your canner or stock pot, bring water to a rolling boil, and process your jars according to the time chart below.

Elevation	Processing Time (Minutues)
	1L	500mL
0-100 ft (0-301.4m)	45	35
1001-3000 ft (304.5-914.4 m)	50	40
3001-6000 ft (914.5 - 1828m)	55	45
6000+ ft (1828+ m)	60	50

For jars that have been properly sealed, label with the processing date and ingredients. These jars can be stored in a cool, dry place for use within 1 year. At this point, the screw closures can be loosened or removed completely from your sealed jars - this will prevent the rings from rusting into place, and allow them to be used for other canning endeavors!