How to can tomatoes with a pressure cooker

This video shows how to can tomatoes by using a pressure cooker. In this recipe we are making 2 pints of canned whole tomatoes so be sure to adjust your steps accordingly if you are making a different amount.

About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube.

How to can tomatoes with a pressure cooker. How to Can Tomatoes With a Pressure Cooker 1. Select the Tomatoes You Want to Use. The first step to canning tomatoes is to choose the very best tomatoes of your.

This seems like a no-brainer but it can be easy to forget to fully sanitize your jars and lids. This video shows how to can tomatoes by using a pressure cooker. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube.

Calibrated cooking times for both a boiling-water bath and a pressure canner ensure that no pathogens will survive. The key to safely canning tomatoes is to ensure first that theyre at a safe acidity level and then to process them at the right temperature for the right amount of time. In this recipe we are making 2 pints of canned whole tomatoes so be sure to adjust your steps accordingly if you are making a different amount.

Here are the steps for you to follow when canning tomatoes without a pressure canner or a pressure cooker. Boil a Pot of Water. Bring a pot of water to a state of boiling.

When sealing the lid to your pressure cooker be sure to keep the vent pipe open. Steam will begin to escape through the vent. Plan to allow it to vent for approximately 10 minutes to completely release any air that remains and then safely close the vent.

After a few minutes of soaking the tomatoes in the sink you will be able to see the skin start to separate from the flesh of the tomato. After 15 minutes skin and core each tomato. Quarter the tomatoes and place them in a large pot.

When the pot is full roughly smash up the tomatoes with a. Additional tips on how to use a pressure canner can be found here. Remove the skins by blanching tomatoes.

Reserve the skins to be made into tomato powder. Place the tomatoes in a pot and add just enough water to cover. Boil over medium heat for 5 minutes.

While the tomatoes are boiling place a round metal rack like a cake-cooling rack at the bottom of the canning pot. Fill the pot with water and bring to a boil. Fill a large bowl with ice water.

Add tomato basil oregano pepper flakes salt sugar and water to the pressure cooker and stir. While you are boiling a pot of water prepare a large bowl of ice water as well. Lock the pressure cooker in place and bring to pressure.

If your altitude is above 1000 feet the tomatoes need to be processed longer. For pressure canning place the jars in the canner and follow the manufacturers directions about venting the pressure canner. In a dial-gauge pressure canner process pint and quart jars.

Bring water to a simmer and keep water at a simmer until filled jars are placed inside. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Place hot tomatoes on large sheet pan and continue boiling tomatoes until you fill the sheet pan.

Open the steam vent on the pressure cookers lid. Cover the pressure cooker with the lid. Place the pressure regulator on the vent pipe.

Set the stove-top temperature to high heat and bring the water in the pressure cooker to a boil so that the pressure regulator on the vent moves in a back and forth motion. You can only use a pressure canner at lower altitudes. A pressure canner is a fast and easy alternative to boiling your cans in a pot especially if you can things routinely or are canning low-acid foods like tomatoes.

You can still use the boiling method no.