How To Can Fruits and Tomatoes in a Water Bath
Discover here how to can fruits and tomatoes in a water bath. There are just a few easy steps and procedures when canning fruits and tomatoes you should follow. Here are the tips and tricks to follow.
Canning takes over the kitchen starting in mid July and runs through late September and often longer if we have a good growing season. I check our canning pantry when planning our garden to see what we have eaten and where I need to concentrate on our seed which will eventually wind up in the pantry in a glittering array or color and texture.
We always use fresh fruits and berries, and oh those tomatoes. We use so many tomatoes in so many ways that canning them is the best way to insure that we have enough.
Luckily for all of us fruits and tomatoes are the easiest to can. Fruits and vegetable are also not that intimidating and a great place for beginners to learn the process of canning, without buying expensive equipment or getting overwhelmed.
The water canning process can be done with just a large container with a rack and tongs. Well all of that and the produce.
There are just a few easy steps and procedures when canning fruits and tomatoes you should follow:
Packing The Jar
There are two packing methods, raw packing and hot packing.
To raw pack, simply add the raw tomatoes or fruit to the jar. Add water or juice to cover food, press the food down into the juice to make sure they are covered. Remove any air bubbles. Then can using the water bath method.
I tend to use hot packing for fruits as well as crushed tomatoes. Heat fruits in syrup then pack in jars before canning. Adding the hot fruit, pack loosely in the jars, then cover with boiling liquid. Again remove any air bubbles. Then put on sterile lids and rings. Then process in water bath canning method.
Having fruit you processed is such a special treat and saves you so much money. In the dead of winter opening a jar of your personally canned fruit is a treat.
A jar of peaches in syrup would sure be nice to eat during the winter months. Sugar helps canned fruit keep its shape, color, and taste.
Directions to make the sugar syrup are as follows:
4 cups of water or juice +
2 cups sugar will make a thin syrup.
3 cups of sugar will make a medium syrup.
4 cups of sugar will make a heavy syrup.
We use a lot of jelly and jams both in our home and for guests. Jellies, jams and tomatoes are close firsts for out canning needs.
Making jelly is super easy. I keep it simple and add flavors as I like.
Cut and/or crush the fruit, such as strawberries, blackberries, or other types of berries. Heat to simmer over low heat crushing more as needed. You can add additional flavors now too, such as ginger or a cinnamon stick.
Cook to the consistency that you want.
Then strain through a cotton cloth to get all the seeds out. If you don’t mind the seeds, then add to jars while hot.
Then can right away in a water bath.
Boiling Water Bath Canning
This is where you n