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Canning jars of whole tomatoes.
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5 from 3 votes

How to Can Whole Tomatoes

Can whole tomatoes with this easy recipe and tutorial. It's easier than you think and you can enjoy garden tomatoes all year long! Yields 6 quarts.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Gardening
Cuisine: American
Keyword: Canned Tomatoes, Tomato, whole tomato
Servings: 48
Calories: 41kcal
Author: Heidi Rasmussen

Equipment

  • Glass jars, quart size wide mouth
  • canning lids and rings
  • water canner pot with rack
  • canning jar lifter

Ingredients

  • 15 pounds roma tomatoes (about 60 tomatoes)
  • 1/2 cup lemon juice or 3 teaspoons Citric Acid
  • 1/3 cup Kosher salt
  • boiling water (as needed to fill in air spaces in jars)

Instructions

Prepare quart jars and lids:

  • Wash and sterilize canning jars.
  • Place the canning lids in a pan of warm water on the stovetop. Bring the water just to a boil and simmer until ready to use.
    Pan of lids and rims in water.
  • Add ½ teaspoon of citric acid or 2 tablespoons lemon juice and 2 teaspoons salt to each sanitized quart jar before adding tomatoes.
    Pouring citric acid in the bottom of a canning jar.

Remove tomato skins:

  • Fill a large stockpot about half full with water and bring to a rolling boil. Add whole tomatoes about 5-10 at a time and boil for about 1 minute.
    Pot of boiling water with tomatoes.
  • Using a slotted spoon, quickly remove the tomatoes and plunge in an icewater bath. This will make the skins easy to remove.
    Tomatoes in a bowl of ice water.
  • Peel the tomato skin off and using a sharp knife, core the tomatoes.
    Cutting top off a tomato with a knife.

For whole tomatoes:

  • Add tomatoes directly to jars.
    Placing a tomato into a jar with a canning funnel.
  • Use a spoon to gently press the tomatoes down and fill in any large gaps and remove air bubbles.
    Pressing down whole tomatoes in a canning jar with a spoon.
  • Leave about 1/2" airspace at the top, this is a raw pack so no additional water needs to be added to cover the tomatoes.
    Canning jar with whole tomatoes.

Now it's time to process:

  • Make sure jar rims, lids and rings are clean before placing the lids on the mouth of the jars. I recommend using a paper towel with white vinegar.
    Cleaning the rim of the canning jar with a paper towel and white vinegar.
  • Place the lids on and gently screw on the rings-- not too tight, just snug.
    Tightening the rim of a canning jar of tomatoes.
  • Process the jars in a water-bath and process accordingly depending on your altitude: 85 minutes for up to 1,000 feet, 90 minutes for 1,001-3,000 feet, 95 minutes for 3,001-6,000 feet, and 100 minutes for 6,000+ feet.
    (see post instructions above for hot pack and raw pack with water methods)
    Canning jars of whole tomatoes in a canning pot of steaming water.
  • After jars have been processed, remove from canner and allow to cool naturally to room temp. Check seals (making sure the lid has popped down) before storing long-term.
    Finger pressing on top of canning jar of whole tomatoes.

Notes

    • Yields appx. 6 quarts
    • You will probably find that the tomatoes and juices will separate after processing. This is totally normal. Just give the jars a little shake before opening to combine or give them a good stir after opening.
    • To ensure safety before canning any type of food, review the USDA Complete Guide to Home Canning.
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Nutrition

Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 685mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1889IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 1mg