Canning Whole Tomatoes

5 from 2 votes

Learn all about canning whole tomatoes. This step by step tutorial is perfect for beginners or those with lots of canning experience. One of the easiest ways to preserve your tomato harvest to utilize all year long!

Course canning

Cuisine American

Prep Time 15

Cook Time 5

Processing time 43

Total Time 1 3

Servings quarts

Calories 293kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

3 pounds tomatoes 8-10 medium sized tomatoes per quart
2 tablespoons Bottled Lemon Juice
1 teaspoon salt optional
1-2 cups tomato juice or hot water

US Customary - Metric

Instructions

For Water Bath Canner

Prepare water bath canning pot, lids and jars.
Bring water to boil in large stock pan. Set up ice bath.
Meanwhile, remove cores from tomatoes. If using tomato juice place it in separate pot to heat up.
3 pounds tomatoes
Dip tomatoes in boiling water for 30-60 seconds, until skins crack.
Immediately place tomatoes in an ice bath, with slotted spoon.
Slip skins off of tomatoes.
Add lemon juice or 1/2 tsp of citric acid to jar. Add salt, if using.
2 tablespoons Bottled Lemon Juice, 1 teaspoon salt

Raw pack

Heat another large pan with water and bring to a boil.
1-2 cups tomato juice
Pack tomatoes in to jar. Push them down so that all of the tomatoes will fit, leaving ½ inch headspace. Fill jars with fresh hot water or heated tomato juice, leaving the headspace.
Wipe rims. Apply lids. Tighten bands fingertip tight.
Process quart jars for 45 minutes, adjusting for altitude..

Hot Pack

Place tomatoes in pot. Cover with water. Bring to boil.
Gently boil for about 5 minutes.
Pack tomatoes in to jar. Push them down so that all of the tomatoes will fit, leaving ½" headspace.
Fill jar with hot tomato juice, or the hot water from the pot that you dipped the tomatoes in to loosen the skins.
Wipe rims. Apply lids. Tighten bands fingertip tight.
Process quart jars for 45 minutes, adjusting for altitude..
For water bath canner

For pressure canner

Prepare tomatoes as per above instructions, either raw pack or hot pack.
Prepare pressure canner according to manufacturer’s recommendations, using the bottom canning rack and heat water. Load jars into canner.
Place lid on canner securely according to manufacturer’s recommendations. Process jars for the allotted amount time at the specified pounds pressure per square inch, for your altitude. See recipe notes below.
Once your processing time has passed, remove pot from heat. Allow it to cool naturally and release pressure.
After pressure has released, open canner carefully. Remove jars with your jar lifter and place them on a kitchen towel on the counter for 24 hours.
Check seals. Press down in the center of the lid. If it flexes that jar did not seal and must be refrigerated or reprocessed with a new lid, if desired.

Video

Notes

Will store for at least 12 months. Store in cool dry location.

Processing times for water bath canner, adjusting for altitude

Information from National Center for Home Food Preservation

For Pints

0-1000 feet above sea level 40 minutes

1000-3000 ft. 45 minutes

3000-6000 ft. 50 minutes

above 6000 ft. 55 minutes

For Quarts

0-1000 feet above sea level 45 minutes

1000-3000 ft. 50 minutes

3000-6000 ft. 55 minutes

above 6000 ft. 60 minutes

Canning pressure for dial gauge canner, adjusting for altitude

For pints or quarts -15 minutes

0-2000 feet above sea level 6 pounds

2000-4000 ft. 7 pounds

4000-6000 ft. 8 pounds

above 6000 ft. 9 pounds

For pints or quarts - 10 minutes

0-2000 feet above sea level 11 pounds

2000-4000 ft. 12 pounds

4000-6000 ft. 13 pounds

above 6000 ft. 14 pounds

For weighted gauge canner

For pints or quarts - 15 minutes

0-1000 feet above sea level 5 pounds

above 1000 ft. 10 pounds

For pints or quarts - 10 minutes

0-1000 feet above sea level 10 pounds

above 1000 ft. 15 pounds

Nutrition