If you are canning tomatoes, there are also many products to be made with the tomatoes and canned for convenience, There are recipes for green tomatoes, red ripe tomatoes, yellow tomatoes and even many other colors.
Tomatoes are also broken down into categories such as juice, sauce or paste depending on what you plan to make with them. Another very important breakdown when canning tomatoes is whether they fall into the acidic tomato or non acidic; this factor helps to decide what type of processing needs to be done.
Over the past years there has been a big controversy about canning tomatoes; whether or not they contain enough acid to be raw packed. I always can the high acid tomatoes because these are the ones I like, therefore I raw pack them and then process in hot water bath; I have never had any problems. Some people cannot tolerate the high acid tomatoes in their system so choose to eat the low acid tomatoes; these should be boiled before packing and then processed. NOTE: USDA RECOMMENDS ALL TOMATOES BE HOT PACKED ONLY BECAUSE TOMATOES ARE BORDERLINE LOW ACID FOODS. This note includes all tomatoes, tomato sauce and tomato juice; tomato relishes with the added vinegar is ok for raw packing.
When canning tomatoes and making other products like sauces, you most likely will be adding other ingredients. Some of these ingredients are low acid and when enough of these ingredients are added it may bring the acid content down to dangerously low. When you are canning mixed ingredients such as in sauces, soups, etc., process the mixture for the length of time required for the ingredient requiring the longest time. If one ingredient in your recipe requires pressure canning then the mixture will require pressure canning to be safe.
When canning tomatoes if you add NO MORE THAN 3 CUPS combined other ingredients TO 18 POUNDS OF TOMATOES and contains NO MEATS it can be processed in a boiling water bath; examples: stewed tomatoes, tomato puree, meatless tomato sauce. Tomato recipes such as any tomato celery combinations, tomato pepper sauces, vegetables soups, tomato bean combinations, tomato zucchini combinations, all chili with or without meat, beans or tomatoes MUST BE CANNED IN A PRESSURE COOKER. Anytime you are in question, it is always best to pressure can. Check it out before canning; USDA is a good place to look for more answers. Be safe!
CHILI SAUCE RECIPE
Coarsely grind all vegetables; cook slowly until thick (about 2 ½ to 3 hours) stirring often.
Put in hot sterilized jars and seal immediately.
CANNED TOMATO SOUP RECIPE
Cook vegetables until all are tender; put through strainer.
Place mixture back in pan and add butter, salt, sugar, nutmeg and cayenne.
Combine flour with cold water to make smooth paste; blend into tomato mixture.
Cook thoroughly while stirring constantly; put hot mixture into hot sterilized quart jars and cap.
Process in boiling water bath for 30 minutes.
TOMATO SOUP RECIPE
Cook tomatoes, onions, celery, bay leaves and cloves until vegetables are tender.
Run mixture through a sieve and put back into pan.
Mix sugar, salt and flour with enough cold water to make a smooth paste.
Blend flour mixture into tomato juice mixture; stir and cook about 15 minutes.
Scoop hot mixture into hot sterilized quart jars and process in boiling water bath 30 minutes.
TOMATO PASTE RECIPE
Wash, peel and chop tomatoes in a stainless steel or enamel kettle.
Bring to a boil and slowly simmer for 1 hour uncovered.
Run tomatoes through a food mill; return juice and pulp back to heat and bring to a boil.
Boil mixture stirring occasionally until thick and mixture stays on spoon; about 6 hours.
Stir in vinegar and blend well; spoon hot mixture into hot sterilized pint jars leaving ½ inch headspace and cap.
Process in boiling water bath for 30 minutes.
CANNING TOMATO SAUCE RECIPE
In a large heavy stainless steel pan sauté onions and garlic in olive oil.
Stir in green peppers, carrots, celery and tomatoes; add parsley, oregano, salt and pepper.
Simmer uncovered about 2 hours until thick; stir occasionally.
Pour in lemon juice and blend well; pour into hot sterilized pint jars and cap.
Process in boiling water bath for 35 minutes.
CANNING TOMATO JUICE RECIPE
Wash and drain firm red ripe tomatoes removing all blemishes and bad spots.
Cut in small pieces and cook slowly until very soft stirring often.
Press through a fine sieve adding salt and pepper to taste; reheat juice until very hot but not boiling.
Pour into hot sterilized pint jars leaving ¼ inch head space; cap to seal.
Process 10 minutes in boiling water bath.