Quick Answer
For canning tomato sauce, look for high-acid tomato varieties such as Roma, Plum, and San Marzano. These varieties have less water content and thicker flesh, making them ideal for canning. They also have a naturally sweeter flavor.
Choosing the Right Tomato Variety
When selecting tomato varieties for canning, it’s essential to choose high-acid, low-water varieties. Roma and Plum tomatoes are excellent choices, as they have a more concentrated flavor and less water content compared to other varieties. This makes them ideal for canning tomato sauce. San Marzano tomatoes, originating from Italy, are also a popular choice due to their rich, sweet flavor.
Growing and Harvesting Considerations
To ensure the best flavor and texture, tomatoes should be grown in well-draining soil with full sun. Harvest tomatoes at the peak of ripeness, when they are fully red and have a sweet, slightly soft texture. This will help to bring out the natural sweetness and acidity in the tomatoes, making them perfect for canning. When harvesting, handle the tomatoes gently to avoid bruising or damaging the skin.
Canning Pressure Table Adjustments
At high altitudes, canning pressure needs to be adjusted to ensure that the tomatoes reach a safe temperature of 212°F (100°C). For every 1,000 feet (300 meters) of altitude, add 5-10 pounds (2.3-4.5 kg) of pressure to the canner. This means that at 5,000 feet (1,524 meters) of altitude, the canner would need to have 25-30 pounds (11.3-13.6 kg) of pressure to achieve the desired temperature. Always consult a reliable canning guide or consult with a local expert for specific altitude adjustments.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.