Pressure Canning Tomatoes

UT Extension Agent Cathy Faust demonstrates how to pressure can tomatoes. To peel tomatoes boil them for two minutes then put them in ice water. The peels will slip off. After chopping the tomatoes to the desired size, simmer them with no additional liquid. Fill the jars with the simmered tomatoes to within ½ inch of the rim. Add citric acid and canning salt, wipe the rim of the jar, and put on the lid finger tight. Place the jar in the pressure canner and process. When done let the canner cool and remove the jars. They should pop as they seal. Canned tomatoes are good for several years.

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