You can definitely can yellow pear tomatoes! Canning tomatoes is a great way to preserve their freshness and enjoy them throughout the year. Yellow pear tomatoes, with their sweet and tangy flavor, can make a delicious addition to your pantry.
When it comes to canning tomatoes, it’s important to note that the acidity levels can vary among different tomato varieties. Tomatoes are considered a borderline acidic food, but some varieties, like yellow pear tomatoes, may have lower acid levels compared to others. This means that when canning tomatoes, it’s necessary to add acid to ensure safe preservation.
To safely can yellow pear tomatoes, you will need to add acid in the form of lemon juice or citric acid. The recommended amount of acid to add is 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. This acid helps to lower the pH level and prevent the growth of harmful bacteria, such as botulism.
Here’s a step-by-step guide on how to can yellow pear tomatoes:
1. Start by washing the tomatoes thoroughly and removing any blemishes or bruises. Blanch them in boiling water for about 1 minute, then transfer them to an ice bath to cool and make peeling easier.
2. Once the tomatoes are cool, peel off their skins and remove the core. You can do this by gently cutting an “X” on the bottom of each tomato and peeling away the skin from the cut edges.
3. Cut the tomatoes into desired sizes, keeping in mind that smaller pieces may be easier to work with when canning.
4. Prepare your canning jars by washing them in hot, soapy water and sterilizing them. You can do this by boiling them in a large pot of water for 10 minutes or running them through a dishwasher cycle.
5. In each sterilized jar, add the desired amount of acid (2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes). This is necessary to ensure safe acidity levels.
6. Fill the jars with the cut tomatoes, leaving about 1/2 inch of headspace at the top. You can add a little salt (about 1/2 teaspoon per quart) for flavor if desired, but it’s optional.
7. Wipe the rims of the jars clean and place the lids on top. Screw the bands onto the jars until they are fingertip tight.
8. Process the jars in a boiling water bath canner for the recommended time based on your altitude. Generally, quart jars of tomatoes should be processed for 40 minutes at altitudes below 1,000 feet. Adjust the processing time for higher altitudes to ensure safe canning.
9. After processing, carefully remove the jars from the canner and place them on a towel-lined countertop. Allow them to cool undisturbed for 12 to 24 hours.
10. Check the seals on the jars by pressing down on the center of each lid. If it doesn’t flex or make any popping sounds, the jar is sealed properly. Any unsealed jars should be refrigerated and used within a few days.
Canned yellow pear tomatoes can be stored in a cool, dark place for up to a year. They are great for adding to dishes like pasta sauces, soups, stews, or simply enjoyed on their own as a tasty snack. Just remember to label your jars with the date and contents for easy identification.
Yellow pear tomatoes can be safely canned by adding acid to ensure proper acidity levels. By following the steps mentioned above, you can enjoy the sweet and tangy flavors of these tomatoes all year round. Happy canning!
