Home Canning Tomatoes: A Step-by-Step Guide

Preserving fresh, homegrown tomatoes is a wonderful way to enjoy their flavor all year round. Canning tomatoes is simple and rewarding, ensuring you have delicious, chemical-free produce ready for soups, sauces, and stews. If you’re new to canning, this guide will walk you through the process step by step.

Why Can Your Own Tomatoes?

Store-bought canned tomatoes often contain preservatives, BPA-lined cans, and additives you may want to avoid. By canning your own, you control the quality and ingredients while saving money and reducing waste.

I learned the process of canning foods from my mother. We always had a big garden, and preserving the food harvest was a big activity during late summer and fall. At the time, as a young girl, I thought it was just an unwanted chore, but now I look back on those memories as a wonderful learning experience that would serve me well over the years. When the opportunity of growing my own or buying from a local farmer arises, I embrace the goodness and nutritional value of fresh, non-toxic food and living this sustainable lifestyle.

What You Need:

• Fresh, ripe tomatoes
• Large pot for blanching
• Canning jars with lids and rings
• Jar lifter and canning funnel
• Large canning pot or water bath canner
• Lemon juice or citric acid (for acidity balance)
• Salt (optional, for flavor)
• Ice bath for blanching

Step 1: Prepare Your Tomatoes

1. Wash the tomatoes thoroughly.
2. Remove the stems and any blemishes.
3. Bring a large pot of water to a boil. Meanwhile, prepare an ice water bath.
4. Score a small “X” on the bottom of each tomato.
5. Drop tomatoes into the boiling water for 30-60 seconds, then immediately transfer them to the ice bath.
6. Once cooled, peel off the skins.

Step 2: Prepare Jars and Lids

1. Wash jars, lids, and rings in hot, soapy water.
2. Sterilize jars by boiling them for 10 minutes or running them through the dishwasher.
3. Keep jars warm to prevent cracking when filling.

Step 3: Pack the Jars

1. Add 1 tablespoon of lemon juice (or ¼ teaspoon citric acid) per pint jar to ensure proper acidity.
2. Add a pinch of salt if desired.
3. Pack whole, peeled tomatoes into the jars, pressing gently to release air pockets.
4. Pour hot water or tomato juice over the tomatoes, leaving ½ inch of headspace.
5. Run a knife or spatula along the inside to remove any trapped air bubbles.
6. Wipe jar rims clean and place lids and rings on securely but not too tight.

Step 4: Process in a Water Bath Canner

1. Fill your canning pot with enough water to cover the jars by at least 1 inch.
2. Bring water to a gentle boil.
3. Using a jar lifter, place jars into the canner.
4. Process pint jars for 40 minutes and quart jars for 45 minutes.
5. Once done, turn off heat and let jars sit for 5 minutes before removing them.
6. Carefully lift jars out and place them on a towel to cool for 12-24 hours.

Step 5: Check Seals and Store

1. After cooling, check that lids have sealed by pressing the center—if it doesn’t pop, it’s sealed.
2. Store in a cool, dark place for up to a year.
3. Any unsealed jars should be refrigerated and used within a week.

Enjoy Your Home-Canned Tomatoes!

Now that you’ve successfully canned your own tomatoes, you have a delicious, homemade staple ready for countless recipes. Whether in hearty stews, fresh pasta sauces, or chili, your canned tomatoes will bring a taste of summer to your table all year long.

Are you planning to try home canning? Let me know in the comments below!