Home Canning and Preserving Tomatoes.

Tomatoes: 20 to 25 pounds of fresh, ripe, firm paste tomatoes (such as Roma or San Marzano) or high-quality heirloom varieties
Acidifying Agent (Crucial for Safety):
- Bottled lemon juice (2 tablespoons per quart jar, or 1 tablespoon per pint jar) OR
- Citric acid (1/2 teaspoon per quart jar, or 1/4 teaspoon per pint jar)
Salt (Optional): Canning or pickling salt (1 teaspoon per quart jar, if desired for flavor)
Seasoning Botanicals (Optional): Fresh garlic cloves, sprigs of fresh dill, basil, or mixed pickling spices placed at the bottom of the jars
Hot Water: For packing and water bath processing

Thoroughly wash your canning jars, lids, and screw bands in hot, soapy water, then rinse well. Inspect the rims of the jars to ensure there are no chips or cracks.
Fill a large water bath canner halfway with water, place your clean jars inside, and bring the water to a simmer (around 180°F / 82°C) to keep the jars hot and sterile until you are ready to fill them. Prepare a separate pot of boiling water for heating your jar lids.

Wash all tomatoes thoroughly under cool running water. Core the tomatoes and remove any bruised or blemished spots.
Depending on your preferred pack style, either leave small tomatoes whole, cut them in half, or coarsely chop them.
Raw Pack Method: Add your optional seasonings (such as fresh dill or garlic) to the bottom of each hot, sterilized jar. Pack the prepared tomato halves or chunks tightly into the hot jars, pressing down gently to release their natural juices without crushing them into mush.
Add the measured bottled lemon juice or citric acid directly to each jar to ensure a safe acidity level for preservation. Add canning salt if desired.
Ladle boiling water or hot tomato juice over the tomatoes, maintaining a 1/2-inch headspace from the rim of the jar.

Run a non-metallic spatula or bubble-freer tool down the inside of each jar to release any trapped air pockets. Adjust the liquid level if necessary to maintain the 1/2-inch headspace.
Wipe the rim and threads of each jar clean with a damp cloth to remove any sticky tomato residue or food particles.
Center a heated flat sealing lid onto the jar rim and twist down the screw band until fingertip-tight (do not overtighten, as air must be allowed to escape during processing).

Place the filled jars onto the canning rack inside your preheated water bath canner. Ensure the water level covers the tops of the jars by at least 1 to 2 inches. Add boiling water if needed.
Cover the canner with its lid, bring the water to a rolling boil over high heat, and process for 45 minutes for quart jars (adjusting for altitude if you live more than 1,000 feet above sea level). Maintain a steady, rolling boil throughout the entire processing duration.

Once the processing time is complete, turn off the heat, remove the canner lid, and let the jars rest undisturbed in the hot water for 5 minutes.
Using jar lifters, carefully remove the jars and place them upright on a dry towel or wooden cutting board, leaving at least 1 inch of space between each jar for proper air circulation.
Allow the jars to cool completely undisturbed for 12 to 24 hours. You should hear a distinct “pop” sound as the vacuum seals engage.
Test the seals by pressing down on the center of each lid; if it does not flex or pop back, the jar is successfully sealed. Label your jars with the contents and date (e.g., Whole Pickled Tomatoes – Heirloom Blend, Seasoned 2026) and store them in a cool, dark, dry pantry.

Note: Nutritional values are estimated approximations for home-canned plain tomatoes without added oils or heavy salts.