Canned Tomatoes: Key Problems Solved 🍅

Canning tomatoes is a fantastic way to preserve your garden's bounty but it can sometimes present challenges.

Here are 5 canned tomato troubleshooting tips to help you navigate each step of the process. If you're new to canning, visit our post on "How To Can Tomatoes."

⬇️ Table of Contents

• 1. Tomatoes Floating in the Jars
• 2. Jars Not Sealing Properly
• 3. Discoloration of Tomatoes
• 4. Mold Growth
• 5. Tomatoes Are Too Soft or Mushy
• FAQ's

1. Tomatoes Floating in the Jars

Tomatoes floating to the top of the jar are a common occurrence. This is often due to air trapped in the tomatoes' tissues or the spaces between them. To minimize this:

• Pack the Tomatoes Tightly: When filling your jars, pack the tomatoes in as tightly as possible without crushing them. This helps to minimize the amount of air in the jar.
• Remove Air Bubbles: After filling the jars, run a non-metallic spatula around the inside to help release any trapped air bubbles.

2. Jars Not Sealing Properly

A proper seal is crucial for safe preservation. The jar hasn't sealed properly if the lid doesn't "pop" and the center doesn't depress.

This can be due to:

• Residue on the Rim: Ensure the rims of your jars are clean before placing the lids. Any residue can prevent a proper seal.
• Faulty Lid: Occasionally, lids can be faulty. Always inspect your lids for any signs of damage before using them.
• Incorrect Headspace: Leaving the correct amount of headspace in each jar is crucial for a proper seal. Follow the recipe's instructions for the right amount.

3. Discoloration of Tomatoes

If your tomatoes turn dark during storage, it could be due to several factors:

• Over-Processing: Always follow the recommended processing times to avoid overcooking the tomatoes.
• Too Much Headspace: Too much air in the jar can lead to discoloration. Ensure you're leaving the correct headspace.
• Improper Storage: Store your jars in a cool, dark place to prevent discoloration.

4. Mold Growth

Mold can occur if the jars aren't appropriately sterilized, if the tomatoes aren't processed long enough, or if the jars aren't sealed correctly. To prevent mold:

• Proper Sterilization: Always sterilize your jars and lids before use.
• Correct Processing Time: Follow the recommended processing times to ensure all bacteria are killed.
• Ensure a Proper Seal: Make sure your jars are sealed correctly to prevent any bacteria from entering.

5. Tomatoes Are Too Soft or Mushy

Soft or mushy tomatoes can be disappointing. This can happen if the tomatoes are overripe or over-processed.

To prevent this:

• Use Firm, Ripe Tomatoes: Always choose firm, ripe tomatoes for canning. Overripe tomatoes are more likely to become mushy.
• Avoid Over-processing: Follow the recommended processing times to avoid overcooking the tomatoes.

Remember, when it comes to canning, safety is paramount. If you're ever unsure about how to can tomatoes, it's best to err on the side of caution and discard it.

FAQ's