How to Can Whole Tomatoes the Easy Way

If you’ve ever grown a tomato plant—or five—you know how quickly they go from “a few here and there” to “holy moly, I can’t keep up!” When your countertops are overflowing with juicy red globes, there’s no better way to capture summer in a jar than by canning whole tomatoes.

Now, I won’t sugarcoat it—this process takes some time. Between blanching, peeling, packing, and processing, you’ll feel like you’ve run a mini tomato marathon. But here’s the secret: canning whole tomatoes is actually one of the easiest ways to preserve them. It’s more about patience than skill, and once you’ve got your rhythm, it’s almost meditative.

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Why Whole Tomatoes?

ou might be wondering why not dice them, crush them, or simmer them down into sauce. The beauty of whole canned tomatoes is versatility. Pop open a jar in the middle of winter, and you can turn them into soup, pasta sauce, chili, or just toss them in a stew. It’s like keeping your recipe options wide open—and that’s worth the time it takes.

What You’ll Need To Can Whole Tomatoes

• Fresh, ripe tomatoes (paste varieties like Roma or Amish-my personal fave-are perfect, but any will do)
• A large pot for blanching
• A slotted spoon and ice water bath
• Jars, lids, and bands
• A canner (water bath for high-acid or pressure canner if you prefer)
• A little salt (optional)

NOTE: Most canning recipes recommend adding lemon juice to each jar to ensure the proper acidity level is reached for water bath canning. I do not use lemon juice because I think it changes the flavor of the tomato. If you feel safer adding it, then please do so. I recommend doing your own research and draw your own conclusions.

The Step-by-Step (and Why It’s Easier Than It Looks)

• Blanch and Peel – Using a sharp paring knife, make an X on the bottom of each tomato. Drop tomatoes into boiling water for about 30–60 seconds, then plunge into ice water. The skins will crack and slip right off!

• Pack the Jars – Slide your peeled tomatoes in, pressing them down gently to fill space. Use a butter knife to help pack the tomatoes and release any trapped air bubbles. Pack each jar to create enough juice to leave a 1/2 inch headspace in the jar. Add 1 tsp per quart/1/2 tsp per pint of salt if you like, but it is not necessary.

• Seal and Process – Wipe rims, add lids/bands, and process in a boiling water bath canner 45 minutes for quarts.
• Cool and Seal – Carefully, remove the jars from the canner and place on a towel-lined surface. Cover with a towel to prevents drafts and allow to cool for a full 24 hours.
• Storage – After completely cooled, check to ensure a proper seal by tapping on the lid. There should be no give to the lid when pressed. Remove the bands, wipe away any residue, date the lid, and store in a cool, dark area.

The Waiting Game

Yes, this takes an afternoon. Your kitchen will smell like summer sunshine, and your fingers may be pruny from slipping off tomato skins. But when those jars start pinging as they seal, you’ll feel like a canning superhero. And months later, when you crack open a jar for homemade spaghetti sauce, you’ll thank your past self for putting in the time.

Canning whole tomatoes is the best kind of time-consuming—it’s simple, repetitive, and rewarding. Think of it as an investment in future cozy meals, where you get to taste July in the middle of January. If you’re new to canning, start here. It’s an old-fashioned kitchen ritual that never goes out of style.