Preparation Time: 30 minutes
Cooking Time: 15 minutes
Processing Time: 45 minutes
Total Time: 1 hour 30 minutes
Difficulty Level: Intermediate
Equipment Needed
Water bath canner
7 quart-sized canning jars with lids and bands
Jar lifter
Large stockpot
Sharp knife
Cutting board
Slotted spoon
Funnel
Clean kitchen towels
Ingredients
21 pounds ripe tomatoes
7 tablespoons bottled lemon juice (1 tablespoon per pint or 2 tablespoons per quart)
7 teaspoons canning salt (optional)
Water for blanching and processing
Why Add Lemon Juice?
Tomatoes vary in acidity, and modern varieties are often less acidic than older cultivars. Adding bottled lemon juice ensures the tomatoes remain safe for water bath canning by maintaining the proper acidity level. Always use bottled lemon juice rather than fresh lemon juice because its acidity is standardized.
How to Select Tomatoes
Choose firm, ripe tomatoes free from bruises, cracks, or signs of spoilage. Roma, San Marzano, and Amish Paste tomatoes are particularly popular because they contain less water and more flesh. However, any high-quality tomato can be used successfully.
Avoid overripe tomatoes, as they may affect both flavor and safety.
Step-by-Step Instructions
Step 1: Prepare the Canning Equipment
Wash jars, lids, and bands thoroughly with hot, soapy water. Rinse well. Keep jars hot until ready to use by placing them in simmering water or a warm oven.
Fill your water bath canner halfway with water and begin heating.
Step 2: Wash the Tomatoes
Rinse tomatoes thoroughly under cool running water. Remove any stems, leaves, or damaged portions.
Sort tomatoes and discard any that show signs of mold or spoilage.
Step 3: Blanch and Peel
Bring a large pot of water to a rolling boil.
Using a sharp knife, score a small “X” on the bottom of each tomato. Carefully place tomatoes into boiling water for 30 to 60 seconds or until the skins begin to loosen.
Transfer tomatoes immediately to a bowl of ice water. Once cooled, peel away the skins.
Step 4: Core the Tomatoes
Remove the stem core from each peeled tomato using a paring knife.
You may leave tomatoes whole, halve them, or quarter them depending on your preference.
Step 5: Heat the Tomatoes
Place prepared tomatoes into a large stockpot.
Bring them to a gentle boil over medium-high heat, stirring occasionally.
Allow tomatoes to simmer for 5 minutes. This helps remove trapped air and improves packing quality.
Step 6: Add Acid to the Jars
Before filling each jar, add:
2 tablespoons bottled lemon juice to each quart jar
1 teaspoon canning salt per quart jar (optional)
The salt enhances flavor but is not required for preservation.
Step 7: Fill the Jars
Using a funnel, carefully ladle hot tomatoes into hot jars.
Leave ½ inch headspace at the top.
Remove trapped air bubbles by sliding a nonmetallic utensil around the inside edge of each jar.
Wipe jar rims with a clean, damp cloth.
Place lids on jars and screw bands on until fingertip tight.
Step 8: Process the Jars
Place filled jars into the prepared water bath canner.
Ensure jars are covered by at least 1 inch of water.
Bring water to a full rolling boil.
Process quart jars for 45 minutes.
Maintain a steady boil throughout the processing period.
Step 9: Cool and Check Seals
Turn off the heat and carefully remove jars using a jar lifter.
Place jars on a towel-lined counter.
Allow jars to cool undisturbed for 12 to 24 hours.
Check seals by pressing the center of each lid. Properly sealed lids should not flex up and down.
Step 10: Store
Remove bands, wipe jars clean, label with the date, and store in a cool, dark location.
Properly processed jars maintain best quality for up to 18 months.
Tips for Success
Use only high-quality tomatoes.
Keep jars hot before filling.
Always follow recommended processing times.
Do not skip the lemon juice.
Avoid overtightening jar bands.
Store jars away from direct sunlight.
Serving Suggestions
Home-canned tomatoes are incredibly versatile and can be used in:
Pasta sauces
Tomato soup
Chili
Stews
Homemade salsa
Pizza sauce
Casseroles
Shakshuka
Braised meat dishes
Their fresh flavor makes them a valuable pantry staple throughout the year.
Storage Information
Refrigerator: Once opened, refrigerate and use within 5 days.
Pantry Shelf Life: Up to 18 months when stored properly.
Freezing: Opened tomatoes can be frozen for up to 3 months.
Frequently Asked Questions
Can I use cherry tomatoes?
Yes. Cherry tomatoes can be canned using the same process, though peeling is optional depending on personal preference.
Why did my tomatoes separate in the jar?
Separation is normal and does not indicate spoilage. Shaking the jar before use will redistribute the contents.
Can I add herbs or garlic?
It is best to add herbs and garlic when preparing recipes later rather than during canning, as they may affect acidity and safety.
Nutrition Information
Serving Size: 1 cup
Calories: 40
Carbohydrates: 9g
Protein: 2g
Fat: 0g
Fiber: 2g
Sugar: 6g
Sodium: 15mg (without added salt)
Potassium: 550mg