Stress-Free Big Batch Tomato Canning: Tips from Little Mountain Ranch

Canning Process
4. Tomato Preparation:
Clean and inspect your tomatoes, discarding any that are mushy or damaged. We're using Roma paste tomatoes because they are meaty with thin skins, ideal for canning. Wash the tomatoes in hot water with a splash of vinegar for added cleanliness.

5. Hot Packing:
We're hot packing our tomatoes to avoid cooling down the canners between batches. Cut and quarter the tomatoes, then cook them down slightly before using an immersion blender to achieve a chunky sauce. Add two tablespoons of lemon juice and a teaspoon of salt per quart jar before filling them with the hot tomato mixture

6. Efficient Canning:
With multiple canners running—one water bath canner and two pressure canners—we can process a large volume of tomatoes quickly. Remember to adjust processing times and pressures according to your elevation.

8. Clean Rims:
Always clean the rims of your jars before sealing. This ensures a good seal and reduces the risk of spoilage. I've had great success with Four Jars Lids, with very few seal failures out of hundreds of jars.