Tomato Variety Tip: Roma, San Marzano, or paste-style tomatoes work best for canning because they’re meaty and have less water, resulting in a thicker, richer finished product.
Don’t Skip the Lemon Juice: Bottled lemon juice ensures a consistent acidity level, which is essential for safe water bath canning—even if your tomatoes taste naturally acidic.
Texture Preference: You can leave the skins on or remove them after blanching. Skins add rustic texture and flavor, while peeling creates a smoother end result—choose based on how you plan to use your canned tomatoes later.
Simple Home-Canned Tomatoes
This recipe will help you stock your pantry with delicious, versatile home-canned tomatoes that can be enjoyed in your favorite recipes all year long. Happy canning!
Servings: 7 -9 quarts or 14-18 pints, depending on the size of the tomatoes and jars used.
Calories: 234kcal
Ingredients
- 20 pounds ripe tomatoes Roma, paste, or heirloom
- 2 Tablespoons bottled lemon juice per quart jar 1 Tablespoon per pint jar
- 1 Teaspoon salt per quart jar ½ Teaspoon per pint jar
- Boiling water or tomato juice for packing
Instructions
- Prepare Tomatoes: Wash the tomatoes thoroughly under cold running water.Bring a large pot of water to a rolling boil. Blanch tomatoes in the boiling water for 30-60 seconds, then immediately transfer them to a bowl of cold water. Peel the skins, core the tomatoes, and remove any bad spots.
- Prepare Jars: Wash your jars, lids, and screw bands in hot, soapy water. Keep jars warm in your canner or oven until ready to fill.Add 2 tablespoons of bottled lemon juice to each quart jar (use 1 tablespoon for pint jars). Add 1 teaspoon of salt per quart jar (use ½ teaspoon for pint jars).
- Pack Jars: Pack the tomatoes tightly into the jars, leaving 1 inch of headspace at the top.Pour boiling water or tomato juice over the tomatoes to cover them, still maintaining 1 inch of headspace.Use a non-metallic spatula to remove any air bubbles by sliding it around the inside edge of the jar.
- Seal Jars: Wipe the rim of each jar with a damp cloth to remove any residue.Place the lids on the jars and screw on the bands until fingertip tight.
- Process Jars: If using a boiling-water canner, ensure the water level is 1 inch above the tops of the jars. Bring to a steady boil and process quart jars for 45 minutes (adjust for altitude if necessary). Pint jars should be processed for 40 minutes.If using a pressure canner, process jars according to the manufacturer’s instructions, adjusting for altitude.
- Cool and Store: Once the processing time is complete, turn off the heat and let the jars sit in the canner for 5 minutes.Carefully remove the jars with a jar lifter and place them on a dry towel. Allow the jars to cool at room temperature for 12-24 hours without disturbing them.Check the seals after cooling. If the lid does not flex up and down, the jar is sealed. Store sealed jars in a cool, dark place. If any jars did not seal, refrigerate and use them within a few days.
Notes
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 51g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 397mg | Potassium: 3076mg | Fiber: 16g | Sugar: 34g | Vitamin A: 10796IU | Vitamin C: 179mg | Calcium: 130mg | Iron: 4mg
