The method is pretty simple and straight forward. Cut your cherry tomatoes in half. Place them cut side up on the dehydrator trays or a lined cookie sheet (if using your oven). Dehydrate until tomatoes are dry. Store in an airtight container.
Have you ever canned tomato sauce? This super-basic canned (jarred) tomato sauce contains only tomatoes —with a little lemon juice or acid for safety. We seal the jars in a boiling water bath. No special “canner” needed.
The Canning Pot While they are designed to be big enough for a bunch of jars and tall enough to hold enough water for water-bath canning, you do NOT have to have a special canning pot in order to water-bath can. A normal large stock pot and lid from your kitchen can totally work for canning purposes.
Process in a pot of boiling water for 30 minutes. Let cool completely on the counter — if any lids do not seal completely (the lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to 3 months. Canned tomato sauce can be stored in the pantry for at least 1 year.
Freezing tomatoes is the easiest way to keep ripe tomatoes until you’re ready to use them. You don’t have to peel them first—in fact, the act of freezing them itself makes the tomatoes insanely easy to peel! —and you can freeze as many or as few at a time as you like.
Canned pasta sauce doesn’t last a lifetime, but it’ll retain peak flavor for about 2 years after canning, and will be perfectly fine to eat for at least 5 years, likely much longer.
Keep the sauce warm over low heat. Prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly. Place jar rack into water bath canner, set jars in the canner, add water, and boil jars for 10 minutes to sterilize. Warm your lids in a small pot over low heat.
High-acid canned foods like tomatoes, tomato sauce, fruits and pickles or other vinegar-based foods are good for one year.
Place the jars upright on a wire rack in a large pot, fill pot with hot water until the jars are submerged, and bring the water to a boil. Boil for 10 minutes, turn off the heat, and leave jars in the water.
Heat and stir the tomatoes until they come to a boil, then add the remaining tomato pieces, gradually. These pieces don’t need to be crushed, as they will be softened by the heat and stirring. Once all the tomatoes are added, allow the tomatoes to boil gently for 5 minutes.
The Upside Down Method Pour the tomatoes (squash, pumpkin, etc) directly into the canning jars. Fill them leaving about 1 to 1.5 inches free headspace in each jar. Once filled you will place the lid around each of the jars. Now, tighten the lid and seal sufficiently to prevent spillage.
Once all the jars have lids and rings, lower them into your canning pot. Make sure the jars are fully submerged and are covered with about an inch of water (you need that much to ensure that they won’t become exposed during boiling). You don’t want the water to be rolling when you reach in with your jar lifter.
When pressure canning, it is perfectly ok for the jars to touch. When water bath canning, there should be room all around the jars so the water is able to circulate freely. That’s why the water bath canner comes with a rack to hold the jars apart.
Cut kernels from cob about 2/3 to 3/4 the depth of the kernels. Fill jars with corn leaving 1 inch headspace ( corn expands as you cook it). Add enough boiling water to cover the corn. Jiggle the jar to release any trapped air bubbles.