How to Can Whole Tomatoes the Easy Way
Learn how to can whole tomatoes at home with this easy step-by-step guide. Preserve fresh summer tomatoes for soups, sauces, and more all year long!
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Equipment
- Water bath canner
- large pot of boiling water
- large pot for ice water bath
- Slotted spoon
- sharp knife
- quart mason jars with lids/bands
- Jar lifter
Ingredients
- 1 bushel fresh, ripe tomatoes (paste varieties like Roma or Amish-my personal fave-are perfect, but any will do)
- salt (optional)
- lemon juice or citric acid (optional)
Instructions
- 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.
Servings: 12 quarts
Calories: 225kcal
