Prep Time
30 minutes
Cook Time
45 minutes
Processing Time
40–85 minutes (depending on altitude and jar size)
Total Time
Approximately 2 hours
Yield
7 quart jars (or 14 pint jars)
Difficulty
Intermediate
Ingredients
- 21 pounds ripe tomatoes for 7 quarts (or 13 pounds for 9 pints)
- 7 tablespoons bottled lemon juice (1 tablespoon per pint or 2 tablespoons per quart)
- 7 teaspoons canning salt (optional)
- Water for boiling
- Ice water for peeling tomatoes
Equipment
- Water bath canner
- Quart or pint canning jars
- New canning lids and bands
- Jar lifter
- Funnel
- Bubble remover
- Large stockpot
- Slotted spoon
- Clean kitchen towels
Instructions
Step 1: Prepare the Jars
Wash jars, lids, and bands thoroughly in hot, soapy water. Keep jars hot until ready to fill. Prepare the water bath canner by filling it halfway with water and bringing it to a gentle simmer.
Step 2: Wash the Tomatoes
Choose firm, ripe tomatoes free from bruises or damage. Wash them thoroughly under cool running water to remove dirt and debris.
Step 3: Peel the Tomatoes
Bring a large pot of water to a rolling boil. Score a small “X” on the bottom of each tomato. Place tomatoes in boiling water for 30 to 60 seconds until the skins begin to loosen. Transfer immediately to an ice-water bath. Peel off the skins and remove the cores.
Step 4: Prepare the Jars
Add bottled lemon juice to each sterilized jar:
- 2 tablespoons for quart jars
- 1 tablespoon for pint jars
Add canning salt if desired:
- 1 teaspoon per quart
- ½ teaspoon per pint
Step 5: Fill the Jars
Pack whole tomatoes firmly into the prepared jars. Press gently with a clean utensil to release trapped air. Add the tomato juices released during preparation or boiling water if necessary, leaving ½ inch of headspace.
Step 6: Remove Air Bubbles
Slide a bubble remover around the inside of each jar to eliminate trapped air. Adjust headspace if needed.
Step 7: Seal the Jars
Wipe jar rims with a clean damp cloth. Place lids on jars and screw on the bands until fingertip tight.
Step 8: Process
Place jars into the boiling water canner, ensuring they are covered with at least 1 inch of water.
Process:
- Pint jars: 40 minutes
- Quart jars: 45 minutes
Adjust processing times according to your altitude if required.
Step 9: Cool
Carefully remove jars using a jar lifter. Place them on a towel-lined counter. Allow them to cool undisturbed for 12 to 24 hours.
Step 10: Check the Seals
Press the center of each lid. A properly sealed lid will not flex. Store sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and use within one week.
Recipe Tips
- Use only fresh, ripe tomatoes for the best quality.
- Avoid overripe or damaged tomatoes.
- Always use bottled lemon juice because it provides consistent acidity.
- Label jars with the canning date.
- Store jars away from direct sunlight and heat.
Serving Suggestions
Home-canned whole tomatoes are perfect for:
- Homemade pasta sauce
- Chili
- Vegetable soup
- Tomato soup
- Pizza sauce
- Stews
- Casseroles
- Salsa
- Shakshuka
Storage
Store sealed jars in a cool, dry pantry for up to 12 months. Once opened, refrigerate and use within 5 to 7 days.
Nutrition Information (Per ½ Cup Serving)
- Calories: 22
- Protein: 1 g
- Carbohydrates: 5 g
- Dietary Fiber: 1.5 g
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 150 mg (with added salt)
- Potassium: 290 mg
- Vitamin C: 20% Daily Value
- Vitamin A: 15% Daily Value
- Calcium: 2% Daily Value
- Iron: 2% Daily Value