I went down to my moms today and we canned up some tomatoes. This is how we went about it.
Once they were 3/4ths way full we smashed them with our hands so that the tomatoes juices came out. That way you wouldn’t have to use any water. We continued filling the the jar up until it was 1/2 inch from the top. We then used a bubble removing stick to take out all the air bubbles.
We put one teaspoon of salt directly into the top of the jar of tomatoes. Then we wiped down the rims, put the lid on, and screwed the lid on tightly. The newer recommendations for canning tomatoes say to use some lemon juice to help with the acidity levels. We didn’t do that as my mom said that in all her years of canning she has never had a problem with botulism. If I was a person that liked to eat canned tomatoes straight from the can then maybe I would be more concerned with using lemon juice. As it is, Lee and I only use our canned tomatoes for sauces that end up getting simmered for a long time, and that would kill any botulism if there was a bad can. Cooking in a uncovered simmer for 10 minutes will kill botulism and the food will be safe for consumption. Also, suggestions on acid levels seem to be focused on water bath canning, and we pressure canned our tomatoes.
My All American Pressure Canner calls for you to wait until the canner starts spitting steam through the steam vent, then time that for seven minutes, put the weight on for 10 pounds, wait until it comes to the correct 10 pounds pressure, and then time the tomatoes for 10 minutes. After the 10 minutes are finished, turn the heat off, let the pressure come to zero, take the weight off, and then wait 2 minutes before undoing the lid.
Tada, here was what one of our finished tomato jars looked like. Nice and pipping hot. I got nine quarts and my mom had eight. For my next batch of canned tomatoes I think that I will add some spices and onion to mix it up a little.