Late summer is the perfect time to can tomatoes because the tomatoes are the ripest and juiciest. At Cantoro, we use Michigan Roma Canning Tomatoes, which we sell this time-of-year in 25-pound boxes.
Should you want to can tomatoes at home, follow these instructions provided by our Executive Chef Anthony Calabrese. Note: we suggest you use a pressure canner for this process.
- Step 1: Core and score canning tomatoes (20-22 pounds of raw tomatoes will yield about 7, quart-sized mason jars)
- Step 2: Blanch and shock the tomatoes
- Step 3: Remove the skin off of the tomatoes, then the seeds. Crush the tomatoes
- Step 4: Stew the tomatoes to preferred consistency
- Step 5: Sterilize quart-sized mason jars,as well as new, unused lids and rings
- Step 6: Pour the tomatoes into the jars and close
They should be shelf-safe for at least one year and are perfect for sauces, soups and stews – we like to use it in our marinara sauce.
Chef Anthony explains the process during a visit to WXYZ-TV.