- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Processing Time: 85 minutes (quart jars) or 40 minutes (pint jars)
- Total Time: About 2 hours 40 minutes
- Servings: 4 quart jars
- Difficulty: Easy
Ingredients
- 10–12 pounds ripe whole tomatoes
- 4 tablespoons bottled lemon juice (1 tablespoon per pint or 2 tablespoons per quart)
- 4 teaspoons canning salt (optional)
- Water for blanching
- Ice water for cooling
Equipment
- Large stockpot
- Water bath canner
- Sterilized canning jars
- New lids and bands
- Jar lifter
- Funnel
- Bubble remover or plastic spatula
- Clean kitchen towels
Instructions
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly under cool running water. Remove any stems or damaged spots.
Step 2: Blanch
Bring a large pot of water to a boil. Place tomatoes into the boiling water for 30–60 seconds until the skins begin to split.
Step 3: Ice Bath
Transfer the tomatoes immediately into a bowl of ice water. Once cooled, peel away the skins.
Step 4: Sterilize Jars
Sterilize the jars according to safe canning practices and keep them warm until ready to use.
Step 5: Add Acid
Pour bottled lemon juice into each jar before filling:
- Pint jar: 1 tablespoon
- Quart jar: 2 tablespoons
Add canning salt if desired.
Step 6: Fill the Jars
Pack peeled whole tomatoes firmly into the jars. Press gently to release natural juices.
Leave ½-inch headspace.
Step 7: Remove Air Bubbles
Slide a plastic spatula around the inside of the jar to remove trapped air.
Adjust headspace if needed.
Step 8: Seal
Wipe the jar rims clean.
Apply lids and tighten bands until fingertip tight.
Step 9: Process
Place jars into a boiling water canner.
Process according to your jar size:
- Pint jars: 40 minutes
- Quart jars: 85 minutes
Adjust processing time for altitude if necessary.
Step 10: Cool
Remove jars carefully and place them on a towel.
Allow them to cool undisturbed for 12–24 hours.
Check that every lid has sealed before storing.
Recipe Tips
- Use only ripe, blemish-free tomatoes.
- Roma or San Marzano tomatoes work especially well because they contain less water.
- Always use bottled lemon juice instead of fresh lemon juice for consistent acidity.
- Label jars with the canning date.
- Store in a cool, dark location for up to one year.
- Refrigerate after opening and use within 5–7 days.
Serving Suggestions
Homemade canned whole tomatoes are perfect for:
- Pasta sauce
- Tomato soup
- Chili
- Beef stew
- Homemade pizza sauce
- Shakshuka
- Lasagna
- Slow cooker meals
- Salsa
- Casseroles
Simply crush, chop, or blend them depending on your recipe.
Storage
- Pantry: Up to 12 months if properly sealed.
- Refrigerator (opened): 5–7 days.
- Freezer (opened): Up to 3 months in an airtight container.
Nutrition Information
Per Serving (approximately 1 cup)
- Calories: 40
- Carbohydrates: 9 g
- Protein: 2 g
- Fat: 0 g
- Saturated Fat: 0 g
- Fiber: 2 g
- Sugar: 6 g
- Sodium: 10 mg (without added salt)
- Potassium: 430 mg
- Vitamin C: 30% Daily Value
- Vitamin A: 20% Daily Value
- Calcium: 2% Daily Value
- Iron: 4% Daily Value