Using a pressure cooker to bottle your tomatoes is a great way to preserve your crop and stretch your fresh tomatoes into the winter. Bottling your tomatoes at home will give you the same fresh-from-the-garden flavor that you enjoy throughout the summer. Just follow these steps.
Instructions
1. Check jars for cracks and chips. Jars that show signs of wear could break during processing. Jars that have even the tiniest chips should not be used.
2. Sterilize lids and bands. Bring a pot of water to a boil, and place the lids and bands in the boiling water. Reduce the heat to low, and allow the lids and bands to remain in the water until you need them.
3. Sterilize your jars by running them through the dishwasher with a hi-temperature dry cycle. If you do not have a dishwasher, wash the jars in hot soapy water. Rinse them, and then pour boiling water into the jars. Cool and drain the water.
4. Remove tomato skins. Bring a large pot of water to a boil. Dip the tomatoes in the boiling water until the skins become loose. Immediately put the tomatoes into an ice water bath, and the skins will slide right off. Cut the difficult pieces off with a knife.
5. Prepare the tomatoes. Garden fresh tomatoes can be put into the jars whole. If you desire cut tomatoes, dice them and then place in the jar. For saucy tomatoes, puree them in a blender or food processor. Leave 1/2-inch of space at the top of the jar.
6. Carefully remove the lids and rings from the boiling water with metal salad tongs. Rinse the lids and rings in warm water to cool them down if they are still hot. Wipe the mouth of the canning bottle clean, and then place the lid and ring on the jar. Tighten the ring firmly, but not so tight as to crack the jar.
7. Place the jars in the pressure cooker. Add the correct amount of water, according to your individual pressure cooker's guide. Place the lid on the cooker and process according to individual cooker guidelines. Allow the pressure cooker to cool completely before removing the lid.
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