How To Can Tomatoes

Learn how to can tomatoes for winter soups and stews to enjoy through out the year.

Fresh garden tomatoes are a treat and canning your own tomatoes is a great way to provide quality tomatoes for your sauces for your family.

Use fresh tomatoes from the garden, farmers market or a road side stand for canning.

For variety try canning some stewed tomatoes or tomato sauce.

Tomatoes are processed in a water bath canner so gather your supplies and let’s get started;

How to Can Tomatoes

Supplies Needed;

Water bath canner or large soup pot big enough to submerge your bottles

Clean mason jars, quarts or pints

Canning lids and rings

Canning salt

Lemon juice

Fresh Tomatoes

Submerging ripe tomatoes in simmering water for 30 to 60 seconds will cause the skins to crack making them easy to peel. Follow instructions on how to can tomatoes.

1. Bring a pot of water to a boil for blanching tomatoes. Submerge tomatoes in boiling water for 30 to 60 seconds until skins start to crack.

2. Remove tomatoes from boiling water and submerge tomatoes in a bowl of cold water.

3. Remove core from tomatoes and slip skins off. Cut into halves or quarters and place in a bowl.


4. Fill clean mason jars with tomatoes.

Carefully pack tomatoes into jars. Leave 1 inch head space.



5. Use a butter knife or spatula to slide inside the jars to remove air bubbles.

Add more tomatoes if needed. Press tomatoes down to with your fingers until all the air space is gone.


6. Add 1 tablespoon of lemon juice to each pint or 2 tablespoons of lemon juice to each quart.

Add ½ teaspoon of canning salt to each pint or 1 teaspoon of canning salt to each quart.

(adding salt is optional)


7. Clean off rims of mason jars with a clean cloth.

Place lids on mason jars and add screw bands and tighten hand tight.

8. Place tomatoes into water bath canner. Bring water level up over the jars a couple of inches. Place lid on canner and heat until water is boiling.

9. When water comes to a boil set timer for 1 hour and 25 minutes for altitude of 1000 feet.

Adjust your time up according to your altitude. Check the altitude chart below.


10. When the processing time is done. Turn off the heat to the canner and remove the lid.

Let the water settle and then remove each bottle with a jar lifter. Set bottles on a clean towel placed on the counter.

11. Let the bottles of tomatoes cool at room temperature for 12 to 24 hours without disturbing. Check the seal on each bottle when cool.

Press on the center of each bottle. Lids should not flex. If any of the bottles do not seal, place unsealed jars in the refrigerator and use within a week.

12. Unsealed bottles can be reprocessed. Remove lids and wipe rims to make sure there are no food particles on the rims. Place new lids on bottles, tighten rings and reprocess.



Altitude Chart for Boiling-Water or Water Bath Canning times.

Adjust time according to your altitude. Canning recipe times are based on sea level (1,000) or below.

Altitude in Feet

1,001 to 3,000
3,001 to 6,000
6,001 to 8,000
8,001 to 10,000
Increase Processing Time

5 Minutes
10 Minutes
15 Minutes
20 Minutes



› Canning Tomatoes