Quick Answer
Canning whole tomatoes with skins is generally safe when done properly, but it requires adherence to tested recipes and canning procedures to prevent spoilage and foodborne illness.
Understanding the Risks
Acid content is crucial when canning whole tomatoes with skins. The skin itself is not a significant risk factor, but underprocessing or using a recipe that doesn’t account for the tomato’s natural acidity can lead to spoilage. A tested recipe from a trusted source should be used as a guideline, and the canning process should be carried out with precision.
Following Safe Canning Practices
To ensure the tomatoes are sterile and safely sealed, the water bath canning method at 212°F (100°C) should be used. The processing time for whole tomatoes is typically 35-45 minutes, depending on the altitude and recipe used. Processing whole tomatoes without peeling in a pressure canner is not recommended, as it can create uneven heat transfer and potentially damage the can’s seal. When canning, it’s essential to maintain the canner’s temperature and monitor the processing time closely to prevent errors.
Recipe and Preparation Considerations
When canning whole tomatoes with skins, a tested recipe should specify the acidity level required by using lemon juice or citric acid in conjunction with the tomatoes. A minimum acidity of 4.6 pH is recommended for safe canning. Before processing, the tomatoes should be packed in a clean, hot jar, leaving the recommended headspace, and sealed with a new lid to prevent spoilage.
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